Soft Strawberry Cheesecake Cookies
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.
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.