Strawberry Cheesecake Cookies
Soft sugar cookies stuffed with a tangy cream cheese filling and topped with fresh strawberries and strawberry jam. These Strawberry Cheesecake Cookies are easy to make, crowd-pleasing, and perfect for any occasion.
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer
- 1 Medium mixing bowl for cream cheese filling
- 1 Cookie Scoop or tablespoon
- 2 Baking Sheets lined with parchment paper
- 1 Wire Cooling Rack
- 1 Rubber Spatula
Ingredients
Cookie Dough
- 2 cups all-purpose flour spooned and leveled
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure vanilla recommended
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch for a softer texture
Cream Cheese Filling
- 8 oz cream cheese full-fat, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
Topping
- 1 cup fresh strawberries diced small and patted dry
- 3 tbsp strawberry jam or preserves for topping
- 1/4 cup graham cracker crumbs optional, for garnish
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat softened butter and granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Whisk flour, baking powder, cornstarch, and salt in a separate bowl.
- Slowly add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Refrigerate for 15 minutes.
- Scoop chilled dough into balls using a cookie scoop and place them on prepared baking sheets.
- Press a small indent into the center of each dough ball using your thumb or the back of a spoon.
- Spoon a small amount of cream cheese filling into each indent. Do not overfill.
- Fold the edges of the dough up around the filling and roll gently into a sealed ball with the seam facing down.
- Bake for 11 to 13 minutes until the edges are set. Avoid overbaking. Let cool on the baking sheet for 5 minutes then transfer to a wire rack.
- Spoon a small amount of strawberry jam on top of each cooled cookie, then add diced fresh strawberries and sprinkle with graham cracker crumbs if desired.
Notes
Chill the dough for at least 30 minutes before baking to prevent spreading. Always pat strawberries dry before adding them as a topping. Store cookies in an airtight container in the refrigerator for up to 4 days. Freeze unbaked stuffed dough balls for up to 2 months and bake from frozen at 350°F for 14 to 16 minutes.