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Strawberry Cheesecake Cookies

Delightful cookies that combine the flavors of cheesecake and strawberries with a soft, tender texture and creamy swirl.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour provides structure
  • 1 tsp baking soda for leavening
  • 0.5 tsp baking powder for tender rise
  • 0.5 tsp salt brightens flavors
  • 3 tbsp freeze-dried strawberry powder concentrated strawberry flavor
Wet Ingredients
  • 0.5 cups unsalted butter, softened room temperature for proper creaming
  • 4 oz cream cheese, softened creates cheesecake swirl
  • 0.75 cups granulated sugar for sweetness
  • 0.5 cups light brown sugar adds chew and depth
  • 1 large egg binds and adds moisture
  • 1 tsp vanilla extract enhances overall flavor
Optional Ingredients
  • 0.5 cups white chocolate chips pairs well with strawberry-cheesecake flavor
  • 2-3 tbsp strawberry jam or preserves optional for strawberry pockets

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Soften butter and cream cheese to room temperature for smooth mixing.
Mix the Dry Ingredients
  1. In a bowl, whisk together the flour, baking soda, baking powder, salt, and freeze-dried strawberry powder.
Cream the Wet Ingredients
  1. Using a mixer, beat the softened butter, cream cheese, granulated sugar, and light brown sugar until light and fluffy (about 2–3 minutes). Scrape down the sides.
Add Egg and Vanilla
  1. Beat in the egg and vanilla extract until combined.
Combine Mixtures
  1. Slowly add the dry ingredients to the wet mixture until just combined. Do not overmix.
Fold in Mix-ins
  1. Gently fold in the white chocolate chips if using. Reserve jam for dollops if desired.
Form and Swirl
  1. Use a cookie scoop to portion balls (about 1.5 tbsp). Flatten each ball slightly, add a small teaspoon of strawberry jam in the center, and top with another thin layer of dough.
  2. Alternatively, make a shallow well and drop the cream cheese mixture into each cookie before baking.
Bake
  1. Bake for 10–12 minutes until edges are set and centers look slightly underbaked. Rotate pans halfway through.
Cool
  1. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For visible cheesecake ribbons, pipe thin lines of the cream-cheese mixture into flattened dough balls. Crush freeze-dried strawberries to a fine powder for better distribution.