Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies combine buttery cookie dough with a tangy cream cheese center and a swirl of sweet strawberry sauce. Each bite tastes like a handheld cheesecake—soft, fruity, and completely irresistible.
Ingredients
For the Cookie Dough:
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 170 g unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional, enhances strawberry flavor
For the Cheesecake Filling:
- 6 oz 170 g cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Sauce:
- 1 cup fresh or frozen strawberries chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a saucepan, cook strawberries and sugar over medium heat for 5 minutes until juicy. Stir in cornstarch and lemon juice, then cook until thickened. Let cool.
- Beat cream cheese, sugar, and vanilla until smooth. Drop small portions onto parchment, freeze for 30 minutes.
- Whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter with both sugars until fluffy. Add egg, yolk, vanilla, and almond extract. Gradually stir in dry ingredients just until combined.
- Scoop a tablespoon of dough, flatten, and place a frozen cheesecake ball in the center. Cover with more dough and seal edges. Top each cookie with strawberry sauce and swirl lightly.
- Bake 11–13 minutes until edges are golden and centers soft. Cool 5 minutes before transferring to a rack.
- Each cookie has chewy edges, a creamy cheesecake middle, and ribbons of fresh strawberry sweetness—perfect with milk or coffee.