Strawberry Cheesecake Cookies are the perfect combination of creamy cheesecake and sweet strawberry flavor. The freeze dried strawberries infuses the cookies with a burst of intense strawberry flavor with NO strawberry extract required!
You don't need to wait for strawberry season to make these chewy cookies! They're made with ingredients found at any grocery store including freeze dried strawberries.
Jump to:
Check out my Strawberry Crunch Cookies and my Funfetti Sandwich Cookies for more amazing cookie recipes! If you love strawberry recipes, be sure to try these Strawberry Cupcakes.
You'll Love Strawberry Cheesecake Cookies!
This strawberry cheesecake cookies recipe has a rich and buttery dough made with regular cream cheese, making the texture of the cookie soft and chewy.
These delicious strawberry cookies are a unique twist on cheesecake, but in a handheld cookie!
Who doesn't love an easy cookie recipe? The cream cheese mixture gives the cookie batter extra moisture making amazing bakery-style cookies.
The use of both ground and chopped freeze-dried strawberries intensifies the strawberry flavor in every bite. If you're a fan of cheesecake, you'll love this strawberry cream cheese cookies recipe.
So, if you love sweet strawberry desserts, be sure to try these Strawberry Cheesecake Cookies. You're going to love them!
Ingredients and Substitutions
- Unsalted butter: You can use salted butter or unsalted for this recipe. Be sure you are using softened butter.
- Cream cheese: Adds a creamy and tangy element. It's a key ingredient in creating that cheesecake-like taste. Use room temperature full-fat cream cheese.
- Granulated sugar: Regular granulated sugar works best.
- Light brown sugar: Adds a subtle caramel-like flavor. Feel free to use all granulated sugar if needed.
- Egg: You'll need room temperature eggs.
- Vanilla extract: Adds a warm and aromatic flavor. You can use a bit of strawberry extract to intensify the flavor if desired.
- All-purpose flour: regular all purpose flour will give you the best results.
- Cornstarch: Helps create a softer and more tender texture. If you don't have cornstarch, you can omit it from the recipe and use extra flour instead.
- Baking powder & baking soda: These leavening agents help the cookies rise and give them a light and fluffy texture. Make sure you are using both.
- Salt: I like to use kosher salt for baking.
- Freeze-dried strawberries: Ground into powder, adding a concentrated strawberry flavor throughout the dough of these strawberry cheesecake cookies. Chopped freeze-dried strawberries are also folded into the dough. You can find freeze dried strawberries in most grocery stores or you can order it online.
How To Make Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies come together fast and are a delicious treat to have on hand for any occasion. Start by preheating your oven and line a baking sheet with parchment paper; set aside.
Step 1. Cream wet ingredients
In a large bowl or stand mixer fitted with paddle attachment, cream together room temperature butter, cream cheese, granulated sugar, and light brown sugar, with an electric mixer, until light and fluffy.
Use the hand mixer on medium-high speed to beat in the egg and vanilla extract until well combined.
Step 2. Mix dry ingredients
In a separate medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground freeze-dried strawberries.
Gradually stir the flour mixture into the wet ingredients until a dough forms.
Step 3. Add chopped strawberries
Fold in the chopped freeze-dried strawberries until evenly distributed throughout the dough.
Step 4. Scoop and bake
Use a cookie scoop or spoon to portion the cookie dough into 2-inch balls. Place them on the lined baking sheet, leaving space between each cookie. Bake cookies for 12-15 minutes, until the edges of the cookies are lightly golden brown.
Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
- Be sure you are using freeze dried strawberries in this recipe. Fresh strawberries won't give you as intense of a strawberry and can make the cookie too wet.
- Make sure the butter, cream cheese, and egg are all at room temperature before starting the recipe.
- Leave enough space between the dough balls on the baking sheet to allow for spreading during baking. This prevents the cookies from merging together.
- For an extra sweet treat, fold in a little bit of white chocolate chips!
- Let the strawberry cheesecake cookies cool completely on a cooling rack before storing.
- Store leftover cookies in an airtight container in the refrigerator for up to a week or freeze for up to a month.
Frequently Asked Questions
It's best to stick to freeze-dried strawberries for this recipe because they provide a concentrated strawberry flavor without adding excess moisture.
Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
Yes, you can freeze the baked cookies. Allow them to cool completely, then place them in a freezer-safe container and freeze for about 1-3 months.
Yes, you can refrigerate or freeze the unbaked dough. Wrap it tightly in plastic wrap or place it in an airtight container.
More Cookie Recipes You'll Love
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Strawberry Cheesecake Cookies with Freeze Dried Strawberries
Equipment
- baking sheet
Ingredients
- ½ cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries ground into powder
- ½ cup chopped freeze-dried strawberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground freeze-dried strawberries.
- Gradually stir the dry ingredients into the wet ingredients until a dough forms. Fold in the chopped freeze-dried strawberries until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls and place them onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter, cream cheese, and egg are all at room temperature before starting the recipe.
- Leave enough space between the dough balls on the baking sheet to allow for spreading during baking. This prevents the cookies from merging together.
- For an extra step, fold in a little bit of white chocolate chips!
- Storing: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing: You can freeze the baked cookies. Allow them to cool completely, then place them in a freezer-safe container and freeze for about 1-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply