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.
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
- 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
- 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
- Combine dry ingredients in a medium mixing bowl: flour, salt, baking soda, and cream of tartar. Whisk or stir until fully combined. Set aside.
- In large mixing bowl, cream butter and sugar until fluffy – about 3 minutes.
- Add vanilla and eggs. Stir on low speed until just combined. Don’t overmix.
- Fold the dry ingredients gradually into wet mixture using rubber spatula.
- 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.
- Place on parchment-lined baking sheet.
- Press thumb or measuring spoon into each ball to create a well, big enough to hold a teaspoon of jam and cream cheese icing.
- Put equal parts of jam and cream cheese mixture into each well, jam on the bottom. It is about 1/2 teaspoon of each.
- Bake at 375o for 8 minutes. Remove from oven and let cool for 1 minute.
- Remove from pan and place cookies onto cooling rack.
Cream Cheese Icing
- Beat softened cream cheese until no lumps remain.
- Add softened butter and cream until combined.
- Add powdered sugar and mix until smooth.
- Do not over mix the dough. That will make the cookies tough, and you want them to be tender.
- Do not overbake. These cookies are meant to be soft. They come out of the oven and then finish their last bit of baking just on the sheet for 1 minute.
- Make sure to soften the cream cheese before using or it won’t be totally smooth. It also needs to be beaten before adding other ingredients in order to be smooth.
- This dough doesn’t require chilling, but you could place prepared cookies into the fridge for a few minutes before baking to ensure they don’t spread.
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.
Fresh strawberries aren’t always in season, so using jam is a great way to always have the right ingredient on hand when you want to make these cookies. Strawberries can also get mushy when baked, but jam sets up to a perfect consistency after baking, making it easy to serve, eat, and enjoy. Choose your favorite tasting jam to make sure you’ll love the final product as well.
Make your well or depression in the cookie large enough that the jam and icing aren’t higher than the rim of the cookie. That will keep all of the jam and cream cheese goodness inside the cookie.
Adapted from Mama Loves Food
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More Easy Cookie Recipes
- Peanut Butter Blossoms
- Cranberry Orange Cookies
- Thin Chocolate Chip Cookies
- Peanut Butter and Jelly Cookies
- Cinnamon Cookies
- Funfetti Cookies
- Mini Egg Cookies
- Lemon Cookies
Strawberry Cheesecake Cookies
- 4½ cups all purpose flour, sifted
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups unsalted butter, softened
- 2 cups white granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- ¼ cup strawberry jam
- Preheat oven to 375° F. Line baking sheets with parchment paper.
- In a medium mixing bowl, whisk flour, salt, baking soda and cream of tartar to combine. Set aside.
- In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.
- Add vanilla and eggs. Mix until just combined.
- Gradually fold dry mixture into wet mixture.
- Scoop or roll dough into 1¼” balls (medium cookie scoop). Drop onto cookie sheet. Create a well into the center of each cookie using your thumb or the back of a measuring spoon.
Make Cream Cheese Filling
- In a medium mixing bowl, combine cream cheese, butter and powdered sugar.
- Fill with equal parts strawberry jam and cream cheese icing.
- Bake 8 minutes. Allow to cool 1 minute. Transfer to cooling rack.
- Don’t over mix
- Use a cookie scoop for consistent size and shape
- Don’t overbake
- In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- In the freezer for up to 2 months in an airtight container. Please note that the cream cheese icing may separate and change consistency.