Treat your loved ones to these Strawberry Cheesecake Cookies with cream cheese filling this Valentines Day! These cookies are soft, fluffy, and full of fresh strawberries. Did I mention they have a cream cheese filling??
These cookies are definitely my favorite cookie recipe on the blog so far. They taste just like strawberry shortcake ice cream to me and I am LIVING for it. I am ashamed to admit how many of these I ate..
They are so unique and using fresh strawberries just make them that much better! I used a combination of fresh berries and strawberry extract to create the perfect strawberry flavor. However, you can leave out the extract to have a more natural flavor.
HOW TO MAKE STRAWBERRY CHEESECAKE COOKIES
Start with the cream cheese filling by combining the cream cheese and powdered sugar into a medium bowl and whisk until smooth. Line a plate or small baking sheet with parchment paper and use a small cookie scoop to scoop out small balls of cream cheese. Place in the freezer for about an hour or until frozen.
Once your cream cheese filling is frozen, Preheat your oven to 350 degrees F. and add butter and sugar into the bowl of a stand mixer equipped with a paddle attachment. Cream until light and fluffy. Scrape the sides and bottom of the bowl and add in the egg, vanilla, and strawberry extract and mix until well combined.
Add the baking soda and flour and mix until combined and there are no dry spots remaining. Fold in the strawberries last with a spatula working as gently as possible to keep the berries from squishing and dying your dough.
Using the same cookie scoop that you used for the cream cheese filling, scoop out about 24 even balls of dough and place on a parchment lined cookie sheet. Use the bottom of the scoop to make an indention in the center of half of the balls and place a frozen cream cheese ball in the center. Top each cookie with the remaining balls of dough and completely cover the cream cheese with the cookie dough and place about 2-3" apart on a parchment lined baking sheet.
Bake for 13-15 minutes until lightly golden. Remove from the oven and allow to cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
FAQ'S AND TIPS
CAN I MAKE THESE COOKIES WITHOUT THE FILLING?
Yes! You can skip the filling part and just make a delicious strawberry cookie.
CAN I USE FROZEN STRAWBERRIES?
I don't recommend using frozen strawberries as they will add more moisture to the dough and can make it harder to work with. The berries are also more likely to dye the dough. If you are in a pinch and only have frozen I would recommend thawing them first, and pat try with a paper towel as well as you can.
When assembling the cookies for baking, I used my fingers to form a "seal" around the cream cheese and then rolled the ball of dough in my hands to form a circle. Worked very well. If you are having issues with the dough becoming sticky, you can spray your hands with a little non-stick spray and that should help.
STORAGE AND FREEZING INSTRUCTIONS
These cookies are AMAZING about 15 minutes after removing from the oven. Any leftovers should be stored in an airtight container in the refrigerator for up to four days.
You can freeze these cookies as well, just make sure they are sealed very well in a freezer safe container. Thaw in the refrigerator when you are ready to serve.
MORE RECIPE IDEAS YOU WILL LOVE!
If you love these Strawberry Cheesecake Cookies as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Strawberry Cheesecake Cookies
- 1 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ cup fresh strawberries chopped and dried with a paper towel
Cream Cheese Filling:
- ¾ cup cream cheese room temperature
- ¼ cup powdered sugar
Cream cheese filling:
- Add the cream cheese and powdered sugar into a medium bowl and whisk until smooth.
- Line a plate or small baking sheet with parchment paper and use a small cookie scoop to scoop out about 12 even balls of cream cheese filling. Place on the parchment paper and freeze for at least 30 minutes or until completely frozen.
- Preheat your oven to 350 degrees F. and prepare 2 baking sheets by lining with parchment paper and set aside.
- Add the softened butter and sugar into the bowl of a stand mixer with a paddle attachment or use a hand mixer to cream until light in color and fluffy.
- Add the eggs, vanilla, and strawberry extract and mix until just combined.
- Add the flour and baking soda and mix until there are no dry spots remaining.
- Fold in the chopped strawberries last being very careful not to smash the berries.
- Using the same scoop that you used for the cream cheese filling, scoop out about 24 balls of cookie dough and place on a lined baking sheet.
- Use the bottom side of the scoop to create an indention in the center of half of the balls of dough. Place a frozen cream cheese ball into the indention and gently press into the dough.
- Top with the remaining dough balls and carefully form the dough around the cream cheese filling. Roll the dough in your hands to create a smooth ball.
- Place about 2-3” apart on the baking sheet and bake for 13-15 minutes until the edges are golden brown.
- Remove from the oven and allow to cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to four days.