I remember the very first time I baked these Strawberry Cheesecake Cookies—they instantly became a family favorite. One afternoon, my kids were clamoring for something sweet, but I wanted to make sure it was something a little different than your usual chocolate chip cookie. The cream cheese cookie dough combined with real strawberry bits created soft baked strawberry cookies that felt like a fruit-filled twist on comfort food. Everyone’s faces lit up with every bite, and that moment sealed this recipe’s place in our kitchen.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened – No worries if you don’t have unsalted, salted butter works fine; just reduce the added salt a bit.
- 8 oz cream cheese, softened – This cream cheese cookie dough foundation keeps your cookies soft and cheesecake-flavored.
- 1 cup granulated sugar – Regular granulated sugar works; brown sugar will change texture slightly.
- 1 large egg – Helps bind everything together.
- 2 tsp vanilla extract – You’ll find this in the baking aisle.
- 2 1/2 cups all-purpose flour – The basis for classic texture.
- 1 tsp baking powder – For gentle rise.
- 1/2 tsp salt – Balances sweetness.
- 1 cup freeze-dried strawberry powder or finely chopped freeze-dried strawberries – Adds a natural strawberry flavor and pretty color.
- 1/2 cup white chocolate chips or chunks (optional) – For little bursts of sweetness.
This Strawberry Cheesecake Cookies recipe keeps costs reasonable because it uses staples like flour, sugar, and cream cheese without fancy extras. When I’m pressed for time, I grab pre-softened cream cheese and butter from the fridge, which saves a step. Leftovers store well in an airtight container for up to 3-4 days, or freeze for longer.
I like adding a bit more freeze-dried strawberry powder for extra color and flavor. If fresh strawberries are in season, you can finely chop them and fold them in, but be sure to reduce the flour slightly to balance moisture. It’s a simple swap that turns these into even softer, fruit filled cookies.
Let’s Make It Together
- First, preheat your oven to 350°F and line baking sheets with parchment paper. From start to finish, this Strawberry Cheesecake Cookies recipe takes about 30-35 minutes, so you can have these ready in no time.
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy using a hand mixer or stand mixer fitted with the paddle attachment. This cream cheese cookie dough is softer than regular dough, so don’t rush this step—your cookies will turn out tender and cheesecake flavored.
- Add in the sugar, egg, and vanilla extract. Beat until all combined and lightened slightly. Your kitchen will smell amazing as those flavors blend.
- In a separate bowl, whisk the all-purpose flour, baking powder, salt, and freeze-dried strawberry powder (or chopped strawberries). This step ensures a uniform distribution of the strawberry flavor and a nicely textured cookie.
- Gradually add the dry mixture to the wet ingredients. Mix until just combined. Don’t overmix or your Strawberry Cheesecake Cookies might become tough.
- Fold in white chocolate chips if using. They add a lovely contrast to the tangy cream cheese and strawberry flavor.
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing them about 2 inches apart. They won’t spread much because of the cream cheese dough, so feel free to place them a bit closer.
- Bake for 12-15 minutes or until the edges are set but the centers still look soft. Don’t worry if your Strawberry Cheesecake Cookies look a little underbaked—that’s what keeps them soft and irresistible.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them finish setting and stay tender.
- While your Strawberry Cheesecake Cookies finish baking, you can clean up or prepare a glass of milk or tea to enjoy alongside.
One helpful shortcut I’ve discovered is to chill the dough for 30 minutes if you want thicker cookies with a chewier bite. I often skip this step when I’m short on time, and the cookies still turn out great.
The confidence in this recipe comes from testing it many times for consistent, soft baked strawberry cookies that charm everyone at the table. For a little fun twist, I’ve tried swirling in some strawberry jam before baking—a nice surprise filling! You can also check out other takes on these delights online like this Strawberry Cheesecake Cookies – Salty Ginger where they experiment with different toppings.
How to Serve & Enjoy
This Strawberry Cheesecake Cookies is perfect straight from the oven or served slightly warm. I like pairing these with a cool cup of milk or tea, which balances the cream cheese cookie dough’s richness.
For gatherings, they work wonderfully alongside a simple fruit salad or a scoop of vanilla ice cream for a crowd-pleasing dessert. The fruit filled cookies bring a pop of color and flavor that make them stand out on any cookie plate.
Occasions that suit these cookies best include spring and summer afternoons, brunches, and casual celebrations. The soft baked strawberry cookies feel especially fitting when fresh berries are at their best, but the freeze-dried versions keep it simple year-round.
For leftovers, try breaking them up over yogurt or oatmeal for a sweet boost, or sandwich them with a little cream cheese frosting for an easy treat. Friends and family always appreciate how easy these are to share and how the strawberry flavor shines through without being overpowering.
Presentation tip: sprinkle a few extra freeze-dried strawberry pieces on top right after baking for a pretty finish. If you enjoy homemade cookies, you might want to look at other crowd-pleasers like Orange Clove Cookies that combine cozy spices and easy prep.
Your Questions Answered
- Q: Can I make this Strawberry Cheesecake Cookies ahead of time?
- A: Absolutely! You can prepare the dough up to 24 hours ahead and keep it wrapped in the fridge. When ready, just bake fresh for the best texture. I’ve also frozen baked cookies—just thaw at room temp, and they taste nearly fresh.
- Q: What’s a good substitute for cream cheese in this Strawberry Cheesecake Cookies?
- A: Greek yogurt can work as a substitute to keep some tang but will change the texture slightly. I’ve stuck with cream cheese for that signature cheesecake flavor, but if you try yogurt, use full-fat to keep the cookies tender.
- Q: How do I adjust this recipe for more or fewer people?
- A: The recipe scales well. For smaller batches, halve the ingredients. For a crowd, double or triple and bake in batches. You’ll find consistency stays great thanks to the cream cheese cookie dough.
- Q: Can I use fresh strawberries instead of freeze-dried?
- A: You can, but fresh strawberries add moisture, so reduce flour by about 2 tablespoons to balance. Fresh berries will make your soft baked strawberry cookies extra moist, but might spread a bit more.
- Q: Are these cookies chewy or cakey?
- A: They’re soft and tender, leaning toward cakey but with a slight chew from the cream cheese dough. The freeze-dried strawberries give a gentle texture contrast.
- Q: Can I add other mix-ins?
- A: Yes, white or dark chocolate chips, chopped nuts, or a swirl of strawberry jam works great. I’ve tried white chocolate for a sweet touch that complements the cheesecake flavored cookies perfectly.
- Q: How should I store leftover Strawberry Cheesecake Cookies?
- A: Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies, wrapped well, and thaw as needed.
For more ideas and community tips, check out this Day 2 of my Cooke series strawberry cheesecake cookies. Kicking … and the active strawberry cheesecake cookies recipe group where fans share creative takes.
Final Thoughts
This Strawberry Cheesecake Cookies has a special place in my recipe collection because it’s both simple to make and truly satisfying for all ages. It is the kind of everyday cookie that feels a little special—cheesecake flavored cookies that deliver soft, fruity comfort every time.
My Best Strawberry Cheesecake Cookies Tips:
- Use softened ingredients for easy mixing and perfect texture.
- Don’t overbake; pull the cookies out when edges are set but centers still look slightly soft.
- Add freeze-dried strawberry powder for a bold color and flavor boost.
I’ve tested versions with fresh strawberries, white chocolate chips, and strawberry jam swirls. The version with freeze-dried strawberry powder and white chocolate chips gets requested the most at family gatherings. It’s that reliable crowd-pleaser!
I encourage you to make this Strawberry Cheesecake Cookies your own. Experiment with mix-ins or serving ideas; you can’t go wrong with this recipe in your cookie rotation. I hope you love the balance of cheesecake flavor and fresh strawberry notes as much as I do in this soft baked strawberry cookie.
If you’re looking for more cookie inspiration, visit my other favorites like Strawberry Cheesecake Stuffed Cookies or Orange Clove Cookies. Here’s to happy baking and sharing sweet moments with the people you care about!
Also check out my classic Chocolate Cut Out Heart Cookies for another approachable sweet treat.
Strawberry Cheesecake Cookies
Delight in soft and creamy strawberry cheesecake cookies that combine the sweet freshness of strawberries with rich cheesecake flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra freshness, garnish cookies with a small slice of fresh strawberry on top before serving.