Description
These Strawberry Cheesecake Cookies are soft, pillowy cookies with cream cheese baked in, studded with sweet strawberries, and topped with a dreamy strawberry glaze. They capture the flavors of cheesecake and fresh strawberries in a convenient cookie form, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 1/2 cups fresh strawberries, diced small and patted dry
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1/2 cup fresh strawberries, mashed
- 2 cups powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Pink food coloring (optional)
Instructions
- Prep berries: Dice 1 1/2 cups fresh strawberries small and pat dry. Toss with 2 tbsp sugar and cornstarch. Set aside.
- Make cookie dough: Preheat oven to 350°F. Line baking sheets with parchment paper. Whisk flour, baking soda, and salt. Cream butter and cream cheese. Add granulated and brown sugar, then egg, vanilla, and almond extract.
- Combine: Gradually mix flour mixture into cream cheese mixture until just combined. Gently fold in prepared strawberries.
- Shape and bake: Drop rounded tablespoons of dough onto baking sheets, leaving 2 inches between cookies. Bake for 12-15 minutes until edges are set. Cool on baking sheets for 5 minutes, then transfer to a wire rack.
- Make glaze: Mash 1/2 cup fresh strawberries. Whisk mashed strawberries, powdered sugar, 2 tbsp milk, vanilla, and salt. Adjust consistency with milk or powdered sugar. Add pink food coloring if desired.
- Glaze cookies: Once cookies are completely cool, drizzle or spread glaze over each. Let glaze set for 15 minutes.
Notes
- Fresh strawberries are best, but if using frozen, thaw completely and pat very dry.
- Ensure butter and cream cheese are not too warm to prevent cookies from spreading too much. Chilling the dough for 30 minutes can help.
- The cookies are delicious plain or dusted with powdered sugar if you skip the glaze.
- Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- For a different flavor, try raspberries, blueberries, or blackberries.
- Add white chocolate chips, a drizzle of melted white chocolate, lemon zest, or crushed graham crackers for variations.
- Make them mini for bite-sized treats.
- These Strawberry Cheesecake Cookies improve in flavor after sitting overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 200-250 (varies)
- Sugar: Approx. 15-20g (varies)
- Sodium: Approx. 50-75mg (varies)
- Fat: Approx. 10-15g (varies)
- Saturated Fat: Approx. 6-8g (varies)
- Unsaturated Fat: Approx. 4-6g (varies)
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g (varies)
- Fiber: Approx. 1-2g (varies)
- Protein: Approx. 2-3g (varies)
- Cholesterol: Approx. 30-40mg (varies)