Go Back
strawberry cheesecake cookies

Strawberry Cheesecake Cookies

These delightful cookies combine the buttery goodness of shortbread with a tangy cheesecake filling and sweet strawberries. A perfect treat for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup (2 sticks) Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Freeze-Dried Strawberries finely crushed (or 1 cup fresh strawberries, finely chopped)
Cheesecake Filling Ingredients
  • 8 ounces Cream Cheese softened
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing bowls (large and medium)
  • Baking Sheets
  • Parchment Paper
  • Electric Mixer (handheld or stand)

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the crushed freeze-dried strawberries.
  4. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  5. Roll the cookie dough into 1-inch balls. Flatten each ball slightly with your hand. Place a teaspoon of the cheesecake filling in the center of each cookie.
  6. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra strawberry flavor, add a teaspoon of strawberry extract to the cookie dough. You can also use fresh strawberries, but be sure to drain off any excess moisture before adding them to the dough. Store cookies in an airtight container at room temperature for up to 3 days.