Strawberry Cheesecake Cookies | Easy Cookie Recipes (2024)

Strawberry Cheesecake Cookies begin with a soft sugar cookie dressed up with strawberry jam and cream cheese icing, baked in the center. The cookies are decadent yet light – an indulgent way to end a dinner party or to just end your normal every day.

Strawberry cheesecake cookies are the perfectly-portioned, handheld version of the quintessential strawberry cheesecake. But, unlike cheesecake, these cookies are really easy to make perfect every time.

That’s because they start with my classic no-chill Sugar Cookie dough that is a cinch to make and tastes divine. You’ll love how easy these sugar cookies are to get just right every time.

Along with my sugar cookies, Disappearing Marshmallow Cookies and Red Velvet Crinkle Cookies are also simple, soft, and taste delicious.

Strawberry cheesecake cookies begin with my incredibly simple sugar cookie dough to provide the base. Add sweet strawberry jam and cream cheese icing to the center. The jam and cream cheese set up during baking to create a mini cheesecake that is convenient to eat and is bliss in every bite.

About Strawberry Cheesecake Cookies

• Staple Baking Ingredients
• No-chill Sugar Cookie Dough
• Perfect for Any Occasion

Tools You Need

• Large Mixing Bowl – or Bowl of Stand Mixer
• Medium Mixing Bowl
• Small Mixing Bowl
• Mixer – Stand or Hand Held
• Whisk or Large Spoon
• Rubber Spatula
• Measuring Cups
• Measuring Spoons
• Medium Cookie Scoop
• Baking Sheet
• Parchment Paper, Optional

What You Need to Make Cheesecake Cookies

Cookie Ingredients

• Flour – all purpose
• Salt – a bit of salt helps to bring out the sweetness
• Baking Soda – for leavening
• Cream of Tartar – a second leavening agent
• Unsalted Butter – softened
• Sugar – granulated
• Vanilla – pure extract brings the best flavor
• Eggs – a binding agent
• Strawberry Jam – choose your favorite tasting jam or preserves

Cream Cheese Icing Ingredients

• Cream Cheese, softened
• Butter, softened
• Powdered Sugar

Variations

• Use different flavored jams, like raspberry
• Drizzle with chocolate sauce
• Sprinkle with chopped pecans or almonds
• Top with a dollop of whipped cream and a fresh strawberry slice before serving

Overview | How to Make Strawberry Cookies

The full printable recipe is below

1. Combine dry ingredients in a medium mixing bowl: flour, salt, baking soda, and cream of tartar. Whisk or stir until fully combined. Set aside.
2. In large mixing bowl, cream butter and sugar until fluffy – about 3 minutes.
3. Add vanilla and eggs. Stir on low speed until just combined. Don’t overmix.
4. Fold the dry ingredients gradually into wet mixture using rubber spatula.
5. Scoop with spoon or use medium cookie scoop to make balls that are 1 1/4 inches in diameter. Roll between hands lightly to make round, if desired.
6. Place on parchment-lined baking sheet.
7. Press thumb or measuring spoon into each ball to create a well, big enough to hold a teaspoon of jam and cream cheese icing.
8. Put equal parts of jam and cream cheese mixture into each well, jam on the bottom. It is about 1/2 teaspoon of each.
9. Bake at 375^o for 8 minutes. Remove from oven and let cool for 1 minute.
10. Remove from pan and place cookies onto cooling rack.

Cream Cheese Icing

1. Beat softened cream cheese until no lumps remain.
2. Add softened butter and cream until combined.
3. Add powdered sugar and mix until smooth.

How to Store

Store at room temperature in a sealed container for up to 2 days, or up to 5 days if stored in the refrigerator. Once cookies have cooled and the cream cheese icing has set up, the cookies can be stacked a couple of layers high with wax paper in between each layer.

Cookies can be frozen for up to 2 months. Begin by allowing cookies to cool, then freeze cookies in a single layer. Once frozen, stack them in an airtight container between layers of wax paper. Be aware that the cream cheese frosting might change consistency in the freezer.

Freeze cookie dough for up to 2 months. Begin by rolling dough into ball shapes. Freeze balls between layers of wax paper. When ready to use, let dough thaw in single layer in the refrigerator. Then make the well with thumb in the ball, add jam and cream cheese icing, and bake as directed.

Adapted from Mama Loves Food

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