If you love cookies that are soft, rich, and packed with flavor, Soft Strawberry Cheesecake Cookies Made Easy are a must-bake treat. This recipe brings together the creamy tang of cheesecake with sweet strawberry bursts in a tender cookie that feels bakery-style but is simple enough to make at home. Each bite is smooth, slightly chewy, and perfectly balanced between sweet and tangy, making these cookies ideal for holidays, parties, or everyday baking.
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Why You’ll Love This Soft Strawberry Cheesecake Cookies Recipe
These cookies stand out because cream cheese is mixed directly into the dough, creating an extra-soft texture that stays moist for days. The strawberry flavor adds brightness without overpowering the cookie, while the gentle vanilla base keeps everything balanced. The recipe uses easy-to-find ingredients and does not require chilling the dough, which means you can have fresh cookies on the table quickly. They are also visually appealing with pops of pink throughout, making them perfect for gifting or dessert trays.
Ingredients for Soft Strawberry Cheesecake Cookies
For the Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Mix-Ins
- ¾ cup chopped fresh strawberries, patted very dry
or - ½ cup freeze-dried strawberries, lightly crushed
Optional Add-Ins
- ½ cup white chocolate chips
Ingredient Notes and Substitutions
Cream cheese is the key to the soft, cheesecake-like texture, so make sure it is fully softened before mixing. Freeze-dried strawberries are ideal because they add strong strawberry flavor without extra moisture, but fresh strawberries work well if they are finely chopped and thoroughly dried. White chocolate chips are optional and add extra sweetness, but the cookies are delicious without them. Reduced-fat cream cheese can be used, though the cookies may be slightly less rich.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Baking Sheets
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside so the dry ingredients are ready to add.
Step 3 – Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the granulated sugar and brown sugar and continue beating until light and fluffy.
Step 4 – Add the Egg and Vanilla
Mix in the egg and vanilla extract until fully combined and smooth, scraping down the sides of the bowl as needed.
Step 5 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Step 6 – Fold in the Strawberries
Gently fold in the chopped strawberries or crushed freeze-dried strawberries. If using white chocolate chips, fold them in at this stage.
Step 7 – Scoop and Bake
Scoop about 1½ tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets. Bake for 12 to 14 minutes, or until the edges are set and the centers look slightly soft.
Step 8 – Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up slightly as they cool while remaining soft inside.
Pro Tips for Success
Pat fresh strawberries very dry to prevent excess moisture in the dough. Use room-temperature butter and cream cheese for a smooth, lump-free batter. Do not overbake, as the cookies should look slightly underdone in the center when removed from the oven. For uniform cookies, use a cookie scoop. Let the cookies cool fully before storing so condensation does not soften them too much.
Flavor Variations
Add a teaspoon of lemon zest to the dough for a bright, fresh twist. Swap strawberries for raspberries or blueberries for a different berry flavor. Drizzle cooled cookies with a simple vanilla glaze for extra sweetness. For a cheesecake-inspired finish, sprinkle crushed graham crackers on top before baking. You can also sandwich two cookies with cream cheese frosting for an indulgent dessert.
Serving Suggestions
Serve these cookies with coffee, tea, or a cold glass of milk. They look beautiful on dessert platters and make excellent additions to bake sales, baby showers, and holiday cookie boxes. For a special presentation, dust lightly with powdered sugar before serving.
Storage and Freezing Instructions
Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese in the dough. Let them come to room temperature before serving for the best texture. To freeze, place baked cookies in a single layer, freeze until solid, then store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Print
Soft Strawberry Cheesecake Cookies Made Easy
- Total Time: 34 minutes
- Yield: 24 cookies
Description
Soft, bakery-style strawberry cheesecake cookies with a creamy texture and sweet strawberry bursts. These cookies are easy to make, perfectly balanced between sweet and tangy, and ideal for parties, holidays, or everyday treats.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped fresh strawberries or ½ cup freeze-dried strawberries
- ½ cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and cream cheese until smooth and creamy.
- Add granulated sugar and brown sugar and beat until light and fluffy.
- Mix in egg and vanilla extract until combined.
- Gradually add dry ingredients and mix until just combined.
- Fold in strawberries and white chocolate chips if using.
- Scoop dough onto baking sheets, spacing cookies apart.
- Bake for 12–14 minutes until edges are set and centers are soft.
- Cool briefly on the pan, then transfer to a wire rack.
Notes
Pat fresh strawberries very dry before using to avoid excess moisture. Do not overbake, as the cookies will continue to set while cooling.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 170 |
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sodium | 120 mg |
FAQ About Soft Strawberry Cheesecake Cookies
Why are my cookies spreading too much?
Cookies may spread if the butter is too warm or the strawberries add excess moisture. Make sure fresh strawberries are dried thoroughly, or use freeze-dried strawberries for best results.
Can I make the dough ahead of time?
Yes, the dough can be covered and refrigerated for up to 24 hours. Let it sit at room temperature for about 10 minutes before scooping and baking.
Do these cookies taste like cheesecake?
They have a mild cheesecake flavor thanks to the cream cheese, but they still taste like cookies. The result is a soft, creamy texture with a subtle tang.
Can I skip the strawberries?
Yes, but the recipe is designed for strawberry flavor. If skipping them, consider adding chocolate chips or another mix-in for texture.
Are these cookies good for gifting?
Absolutely. They stay soft and flavorful, making them perfect for sharing. Just keep them chilled until delivery if the weather is warm.
Final Thoughts
These Soft Strawberry Cheesecake Cookies Made Easy combine everything you love about cheesecake and cookies into one irresistible dessert. With their tender texture, creamy richness, and bright strawberry flavor, they are sure to become a favorite recipe you will come back to again and again.