why make this recipe

These Strawberry Cheesecake Cookies mix soft cream cheese and real strawberry pieces. They taste fresh, sweet, and a little tangy. This is a good cookie when you want a treat that feels like a small dessert. If you want more dessert ideas with strawberries, try the strawberry crunch cheesecake tacos for a different take.

introduction

This recipe makes soft cookies with a hidden cream cheese center and bits of fresh strawberry. The outside bakes golden while the center stays creamy. You can make them with gluten free 1-to-1 flour or regular flour. For another similar version to compare, see the strawberry cheesecake cookies recipe.

how to make Strawberry Cheesecake Cookies

Follow these steps in order. Work cold where the recipe says cold, and freeze the cream cheese balls so they stay firm inside.

Ingredients :

8 ounces cream cheese (softened)
½ cup powdered sugar
1 cup cold butter
½ cup granulated sugar
1 cup brown sugar (tightly packed)
2 eggs
3 ⅔ cups gluten free 1 to 1 flour (or all purpose flour)
1 tsp baking soda
1 tsp vanilla extract
⅓ cup finely diced strawberries
pinch sea salt (optional)

Directions :

Make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.
Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking pan. Repeat for all cream cheese mixture. Place pan in freezer while making the cookie dough.
To make the cookie dough, add cold butter, granulated sugar and brown sugar to a clean stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
Add in eggs. Stir until combined.
Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.
Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up. This step helps keep the filling from melting out and is similar to techniques used in other strawberry cookies like strawberry crunch cookies.
After 30 minutes, remove dough from fridge. Remove cream cheese balls from freezer. Preheat oven to 350 degrees Fahrenheit and line baking pan with parchment paper.
Use spoon to scoop large balls of cookie dough. Place on lined baking pan. Use thumb or back of spoon to press an indent in the center of cookie dough. Place a ball of cream cheese mixture into indent.
Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.
Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.
Bake for 11 to 12 minutes or until cookies are just set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.

how to serve Strawberry Cheesecake Cookies

Serve these cookies warm or at room temperature. Warm cookies have a soft filling and a tender crumb. Pair them with milk, tea, or coffee. You can also plate them with other small cookies like Boston cream pie cookies for a mixed dessert plate.

how to store Strawberry Cheesecake Cookies

Room temp: Store in an airtight container for up to 2 days.
Fridge: Keep in an airtight container for up to 5 days to keep the cream cheese fresh.
Freezer: Freeze baked cookies in a single layer on a tray, then move to a bag. Freeze up to 2 months. Thaw in the fridge or at room temp.

tips to make Strawberry Cheesecake Cookies

Use cold butter and chill the dough. This keeps the cookies from spreading too much.
Seal the cream cheese fully inside the dough to avoid leaks.
Pat the strawberries dry and dice small so they mix easily and do not add too much moisture.
If you need browning tips or sugar mix ideas, look for techniques used in brown sugar cinnamon cookies.
Do not overbake. The middle should still look slightly soft when you pull them out.

Serving Ideas

Serve warm with a glass of cold milk.
Place one or two cookies on a small dessert plate with fresh strawberry slices.
Make a cookie platter with other flavors for a party.

Final Thoughts

These Strawberry Cheesecake Cookies are easy to make and give a nice mix of sweet and tangy. They work for snacks, parties, or a simple dessert at home. Use fresh strawberries and keep the cream cheese chilled for best results.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well. Pat dry so the dough does not get too wet.

Q: Can I make the cream cheese filling ahead?
A: Yes. Make the cream cheese balls and freeze them. They will be ready when you bake the cookies.

Q: Do I have to use gluten free flour?
A: No. You can use regular all-purpose flour instead if you prefer.

Q: How do I stop the filling from leaking out?
A: Chill the dough and the cream cheese balls well. Seal the dough completely around the filling.

Conclusion

For more recipe ideas and a similar take on strawberry cheesecake cookies, see the version on Cookie Dough Diaries. You can also compare techniques and flavors with the recipe from In Bloom Bakery.