Name: Soft Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1½ cups all‑purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ¼ cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; ½ cup cream cheese, softened; ½ cup freeze‑dried strawberries, crushed (or ½ cup finely chopped fresh strawberries, well‑drained)

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These Soft Strawberry Cheesecake Cookies are a delightful treat, offering the perfect balance of sweet strawberry and tangy cheesecake flavors. With their delicate texture and buttery goodness, they’re the perfect bite-sized indulgence for any occasion.

Soft Strawberry Cheesecake Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1½ cups all‑purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

½ cup cream cheese, softened

½ cup freeze‑dried strawberries, crushed (or ½ cup finely chopped fresh strawberries, well‑drained)

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt; set this mixture aside.

In another large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy, which should take about 2–3 minutes.

Add the egg and vanilla extract to the butter mixture, then beat until well combined.

Beat in the cream cheese until the mixture becomes smooth and creamy.

Gradually fold in the dry ingredients, mixing just until there are no streaks of flour.

Add the crushed freeze-dried strawberries (or chopped fresh strawberries), gently stirring to distribute them evenly.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are set but the centers remain soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: ~120 kcal per cookie

Variations

Fresh Strawberries: If I prefer fresh over freeze-dried strawberries, I can use ½ cup of finely chopped fresh strawberries. Just be sure to drain them well to avoid excess moisture in the dough.

Vegan Version: I can substitute the butter with a vegan butter alternative and use a plant-based cream cheese to make these cookies vegan-friendly.

Chocolate Drizzle: For a decadent twist, I could drizzle melted white or dark chocolate on top of the cookies after they’ve cooled. It adds a beautiful finish and extra sweetness!

Storage/Reheating

These cookies are best stored in an airtight container at room temperature. They’ll stay fresh for up to 4–5 days, making them perfect for enjoying over a few days. If I want to store them longer, I can place them in the freezer. To reheat, I simply warm them up in the oven at 300°F (150°C) for 3–5 minutes, or pop them in the microwave for 10-15 seconds.

FAQs

How can I make these cookies thicker?

If I want a thicker texture, I can chill the dough in the fridge for about 30 minutes before scooping and baking. This helps prevent the cookies from spreading too much while baking.

Can I use fresh strawberries instead of freeze-dried ones?

Yes, fresh strawberries can be used, but it’s important to finely chop them and ensure they’re well-drained to avoid adding too much moisture to the dough.

Can I freeze the dough?

Yes, I can freeze the dough! I simply scoop the dough into balls, place them on a baking sheet, and freeze for 1–2 hours before transferring them to a freezer-safe bag or container. When ready to bake, I just place the frozen dough directly on the baking sheet and bake as usual, adding a couple of extra minutes to the baking time.

How do I know when the cookies are done?

The cookies are ready when the edges are lightly golden but the centers still appear soft. They’ll firm up as they cool on the baking sheet.

Can I make these cookies without cream cheese?

While cream cheese is key to giving these cookies their rich, cheesecake flavor, I can substitute it with a different soft cheese or even Greek yogurt for a slightly different taste, though it may change the texture a little.

Conclusion

These Soft Strawberry Cheesecake Cookies are an absolute treat that I love baking for any occasion. The combination of buttery softness and the sweet-tart flavor of strawberry and cream cheese makes them a standout. With just a few simple ingredients and easy directions, I can enjoy a batch of these delicious cookies in under 30 minutes. Whether I’m indulging alone or sharing with friends, these cookies are always a hit!

Recipe:

Soft Strawberry Cheesecake Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt; set this mixture aside.
In another large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy, which should take about 2–3 minutes.
Add the egg and vanilla extract to the butter mixture, then beat until well combined.
Beat in the cream cheese until the mixture becomes smooth and creamy.
Gradually fold in the dry ingredients, mixing just until there are no streaks of flour.
Add the crushed freeze-dried strawberries (or chopped fresh strawberries), gently stirring to distribute them evenly.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.