Ah, strawberry cheesecake cookies! 🍓🍪🧀 These are soft, sweet cookies with a creamy cheesecake flavor and bursts of strawberry—sometimes with chunks of cream cheese inside or a strawberry jam swirl. I can give you a full recipe. Here’s a classic version:
Strawberry Cheesecake Cookies Recipe
Ingredients:
For the cookies:
- 1 cup (227 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the strawberry swirl or filling:
- ½ cup (160 g) strawberry jam or preserves, slightly warmed
Optional topping:
- Powdered sugar for dusting
Instructions:
- Preheat the oven:
Preheat to 350°F (175°C) and line baking sheets with parchment paper. - Make the cookie dough:
- In a large bowl, beat the butter and cream cheese until creamy and smooth.
- Add sugar and beat until light and fluffy.
- Mix in the egg and vanilla.
- Gradually add flour, baking powder, and salt. Mix until just combined.
- Shape the cookies:
- Scoop about 1–2 tablespoons of dough and roll into balls.
- Flatten slightly on the baking sheet.
- Make a small indentation in the center of each cookie and spoon in a little strawberry jam.
- Bake:
Bake 12–15 minutes or until edges are lightly golden. The centers will be soft. - Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Optional:
Dust with powdered sugar for a cute finishing touch.
These cookies are soft, slightly tangy from the cream cheese, and bursting with strawberry flavor.
I can also give you a quick version with a cheesecake cream cheese filling inside the cookie if you want it extra decadent.
Do you want me to do that?
