Can I use frozen strawberries in strawberry cheesecake cookies?

Yes. Thaw and drain them well before folding into the dough. Pat them dry with paper towels to remove excess moisture. This prevents the dough from becoming too wet and ensures your cookies keep their shape and bake up evenly.

How do I prevent my cookies from spreading too much?

Chill the dough for at least 30 minutes before baking. Cold dough holds its shape in the oven, giving you cookies with defined edges. Additionally, avoid over-creaming the butter and sugar, and measure flour accurately to maintain the right dough consistency.

Can I prepare the dough ahead of time and freeze it?

Absolutely. Scoop dough onto a parchment-lined sheet, freeze until firm, then transfer the scoops to a resealable bag. When you’re ready to bake, place frozen dough mounds on the baking sheet and add 1–2 minutes to the bake time.

What type of cream cheese works best?

Use full-fat, block-style cream cheese for the creamiest texture and truest cheesecake flavor. Avoid spreadable varieties or reduced-fat versions—they contain extra stabilizers or water that can alter dough consistency and cookie texture.

Strawberry Cheesecake Cookies: 5 Summer Cookie Delights

Description

Soft and chewy sugar cookies filled with jammy strawberries and creamy vanilla cheesecake, these Strawberry Cheesecake Cookies taste just like a slice of cheesecake in a bite-sized treat.

Ingredients

Scale

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla

For the Strawberry Jam

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar

For the Cookies

2 3/4 cups (344 g) all purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (200 g) granulated white sugar

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla

1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

1. Line a small cookie sheet with parchment paper.

2. Add the cream cheese, sugar and vanilla to a small bowl and mix on medium-high speed until fluffy and sugar dissolves.

3. Scoop the filling into 18, 2 tsp portions and flatten into discs; freeze until solid.

4. Combine diced strawberries and sugar in a pot over medium heat and cook 45 minutes, smashing halfway, until thick; chill.

5. Preheat oven to 350℉ (175℃) and line baking sheets.

6. Whisk flour, baking powder, baking soda and salt in a bowl; set aside.

7. Cream butter and sugar until fluffy, then add egg and vanilla and mix until pale.

8. Layer dough and jam in quarters and fold gently to create jam pockets.

9. Portion dough into 18 pieces, place a cheesecake disc in the center, and enclose with dough.

10. Roll cookies in sugar and transfer to sheets; bake 11–12 minutes.

11. Cool on sheets 10 minutes, then on racks; serve.

Notes

Keep cheesecake discs frozen until ready to assemble, and use a cookie cutter to shape warm cookies for uniform circles.

Prep Time: 2 hours
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Keywords: strawberry cheesecake cookies, sugar cookies, cheesecake filling, strawberry jam