Strawberry Cheesecake Cookies
These strawberry cheesecake stuffed cookies combine soft, bakery-style dough with a creamy cheesecake center and a simple strawberry topping. Made fully from scratch, they’re one of those easy baking recipes for desserts that look special while staying manageable. If you’re after easy strawberry cheesecake cookies that hold their shape and work well for sharing, this recipe delivers.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or baking mat
- Spoon (for indenting cookies)
Ingredients
For the Cookie Dough
- ¾ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup diced strawberries
For the Cheesecake Filling
- 6 ounces cream cheese softened
- ½ cup powdered sugar
For Topping
- ½ cup strawberry jam warmed
Instructions
- Line a large rimmed baking sheet with parchment paper or a baking mat and set aside.
- In a large mixing bowl, whisk together the butter, light brown sugar, and white sugar until smooth and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, whisking until fully combined.
- Gently fold in the flour, baking soda, and baking powder until a smooth dough forms. Fold in the diced strawberries evenly.
- Divide the dough into 12 portions and roll into balls. Place them on the prepared baking sheet and press an indent into the center of each cookie using the back of a spoon or your fingers.
- Refrigerate the cookie dough on the baking sheet for 30 minutes to help them hold their shape.
- Preheat the oven to 350℉.
- In a small bowl, whisk the cream cheese and powdered sugar until smooth and fluffy, about 3 to 4 minutes.
- Remove the chilled cookies from the refrigerator and fill each center indent with the cream cheese mixture.
- Bake for 13 to 15 minutes, until the cookies are lightly golden and puffed.
- Let the cookies cool on the baking sheet for 10 minutes, then drizzle with warm strawberry jam before serving.
Notes
- Dice the strawberries small to prevent excess moisture in the cookie dough.
- Chilling the dough is important for keeping the cheesecake filling centered while baking.
- These cookies are best enjoyed the same day, but can be stored in the refrigerator for up to 2 days.
