Craving a Sweet Summer Treat that combines creamy cheesecake and juicy strawberries? Soft Strawberry Cheesecake Cookies are your dream come true! These chewy, pink-hued cookies with a rich cream cheese filling are perfect for summer gatherings or satisfying sweet cravings. Ready in under 30 minutes, they’re a hit with my family (even the picky ones!) and super easy to make. Let’s bake some Soft Strawberry Cheesecake Cookies and bring a burst of sweetness to your day!
Ingredients for Soft Strawberry Cheesecake Cookies
Here’s what you’ll need for Soft Strawberry Cheesecake Cookies (makes 24 cookies, serves 8–12):
Cookie Dough:
- 1 ½ cups (180g) all-purpose flour
- ½ tsp (2g) baking powder
- ¼ tsp (1.5g) salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg (50g)
- 1 tsp (5ml) vanilla extract
- 2–3 drops pink food coloring (optional)
Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- ½ tsp (2.5ml) vanilla extract
- ½ cup (120g) strawberry jam
Optional Topping:
- Pink glaze (½ cup/60g powdered sugar + 1–2 tsp/5–10ml milk)
- 2 tbsp (25g) sparkling sugar
Equipment
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Small mixing bowl
- Whisk or electric mixer
- Small scoop or spoon
Ingredient Tips
- Strawberry Jam: Use high-quality jam for the best flavor in Soft Strawberry Cheesecake Cookies; homemade or store-bought (e.g., Bonne Maman) works great.
- Flour: All-purpose is ideal; gluten-free 1:1 blend works for dietary needs.
- Cream Cheese: Full-fat gives the richest filling; light cream cheese is a lighter option.
- Butter: Softened butter is key for creamy texture; sub with coconut oil for a dairy-free twist.
- Food Coloring: Optional for a fun pink hue; skip for a natural look.
Directions for Soft Strawberry Cheesecake Cookies
Let’s whip up these delightful Soft Strawberry Cheesecake Cookies!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a medium bowl, I whisk 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt until evenly combined.
Cream Butter and Sugar
- In a large bowl, I cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy.
- I add 1 egg, 1 tsp vanilla extract, and 2–3 drops pink food coloring (if using), mixing until smooth.
Combine Wet and Dry Ingredients
- I gradually add the dry ingredients to the wet mixture, stirring until just combined to keep the cookies soft—avoid overmixing!
Prepare Cheesecake Filling
- In a small bowl, I blend 4 oz cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until creamy.
- I keep the ½ cup strawberry jam ready for filling.
Assemble and Bake
- I scoop 1 tbsp of dough, flatten it slightly, and place a small spoonful of cream cheese mixture and a dab of strawberry jam in the center.
- I wrap the dough around the filling, sealing the edges to prevent leaks, and place on the baking sheet 1 inch apart.
- I bake for 10–12 minutes until edges are lightly golden, then cool on the sheet for 5 minutes before transferring to a rack.
Decorate
- I mix ½ cup powdered sugar with 1–2 tsp milk for a pink glaze (add a drop of pink food coloring if desired), drizzle over cooled cookies, and sprinkle with 2 tbsp sparkling sugar for sparkle.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Servings: 8–12 (2–3 cookies per serving)
- Calories: ~150–170 kcal per serving (2 cookies)
- Macros per Serving: 20g carbs, 2g protein, 7g fat, 0.5g fiber
- Nutrition Highlights: Moderate sugar (10g), small portion size for guilt-free indulgence.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Soft Strawberry Cheesecake Cookies
Try these twists for a fun Sweet Summer Treat:
- Berry Swap: Use raspberry or blueberry jam instead of strawberry for a new flavor in Soft Strawberry Cheesecake Cookies, inspired by Food and Tips’ The Best Peach Sorbet.
- Lemon Zest: Add 1 tsp lemon zest to the dough for a citrusy kick, per Layla Cooks’ Cinnamon Cream Cheese Cookies.
- Choco-Drizzle: Swap glaze with melted white chocolate for decadence.
- Gluten-Free: Use a 1:1 gluten-free flour blend, per Layla Cooks’ Pumpkin Cream Cheese Muffins.
- Vegan Twist: Use vegan cream cheese, flax egg (1 tbsp ground flaxseed + 3 tbsp water), and coconut oil, per Laylacook’ The Best Peach Sorbet.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing vibe.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced dessert plate.
- Enjoy with Layla Cooks’ Easy Peanut Butter Cookies for a sweet spread.
Storage
I store Soft Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week due to the cream cheese filling. For freezing, I place them in a freezer-safe bag for up to 3 months; thaw at room temperature for 20 minutes or microwave for 15 seconds. Pro tip: Layer with parchment paper to prevent sticking and keep the glaze intact!
Serving Tips
- Presentation: Arrange on a colorful platter with fresh strawberries for charm.
- Pairings: Serve with iced tea, milk, or Layla Cooks’ Coconut Cooler for a summer vibe.
- Toppings: Add a dollop of whipped cream for extra indulgence.
- Portion Size: 2–3 cookies per serving; perfect for dessert or snacks.
- Occasions: Ideal for picnics, parties, or cozy Sweet Summer Treat moments with Soft Strawberry Cheesecake Cookies.
FAQs About Soft Strawberry Cheesecake Cookies
Here are answers to common questions about making Soft Strawberry Cheesecake Cookies:
Can I use a different jam?
Yes, raspberry or apricot jam adds a fun twist to the flavor profile.
How do I prevent filling leaks?
Seal the dough edges tightly around the filling before baking.
Can I make the dough ahead?
Yes, refrigerate the dough for up to 2 days before assembling and baking.
How do I get the pink color?
Add 2–3 drops of pink food coloring to the dough or glaze for a vibrant look.
Will kids like this Sweet Summer Treat?
My 7-year-old loves the creamy, fruity center! The pink color makes them extra fun.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Soft Strawberry Cheesecake Cookies are the ultimate Sweet Summer Treat, blending creamy cheesecake and strawberry sweetness in a soft, chewy cookie. They’re easy, crowd-pleasing, and perfect for any occasion. Try Soft Strawberry Cheesecake Cookies and share your favorite variations in the comments—I’m always up for new ideas!
Soft Strawberry Cheesecake Cookies
Ingredients
For the Cookie Dough:
- 1 ½ cups 180g all-purpose flour
- ½ tsp 2g baking powder
- ¼ tsp 1.5g salt
- ½ cup 113g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 1 large egg 50g
- 1 tsp 5ml vanilla extract
- 2 –3 drops pink food coloring optional
For the Cheesecake Filling:
- 4 oz 113g cream cheese, softened
- ¼ cup 30g powdered sugar
- ½ tsp 2.5ml vanilla extract
- ½ cup 120g strawberry jam
For the Optional Topping:
- Pink glaze ½ cup/60g powdered sugar + 1–2 tsp/5–10ml milk
- 2 tbsp 25g sparkling sugar
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a medium bowl, I whisk 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt until evenly combined.
Cream Butter and Sugar
- In a large bowl, I cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy. I add 1 egg, 1 tsp vanilla extract, and 2–3 drops pink food coloring (if using), mixing until smooth.
Combine Wet and Dry Ingredients
- I gradually add the dry ingredients to the wet mixture, stirring until just combined to keep the cookies soft—avoid overmixing!
Prepare Cheesecake Filling
- In a small bowl, I blend 4 oz cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until creamy. I keep the ½ cup strawberry jam ready for filling.
Assemble and Bake
- I scoop 1 tbsp of dough, flatten it slightly, and place a small spoonful of cream cheese mixture and a dab of strawberry jam in the center. I wrap the dough around the filling, sealing the edges to prevent leaks, and place on the baking sheet 1 inch apart. I bake for 10–12 minutes until edges are lightly golden, then cool on the sheet for 5 minutes before transferring to a rack.
Decorate
- I mix ½ cup powdered sugar with 1–2 tsp milk for a pink glaze (add a drop of pink food coloring if desired), drizzle over cooled cookies, and sprinkle with 2 tbsp sparkling sugar for sparkle.
Notes
- Use softened butter and cream cheese for easier mixing and a creamier texture.
- Chill the dough if it’s too soft to work with, as this prevents spreading.
- Experiment with fillings like raspberry jam or lemon curd for a unique twist on the original recipe.
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