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Soft and Chewy Strawberry Cheesecake Cookies

A stack of soft strawberry cheesecake cookies with one cookie broken in half showing the gooey strawberry filling.
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Make bakery-style strawberry cheesecake cookies that are soft, chewy, and feature a creamy cream cheese center swirled with strawberry flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1/4 cup strawberry jam or puree
  • 1/4 cup strawberry jam for swirling

Instructions

  1. Beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing well.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough base.
  3. For the cream cheese filling, beat the softened cream cheese, powdered sugar, and lemon juice until smooth.
  4. To assemble the cookies, scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cream cheese filling in the center. Wrap the dough around the filling, sealing it completely. Roll into a ball.
  5. Gently press a small indentation into the top of each dough ball. Spoon about 1/2 teaspoon of strawberry jam into the indentation.
  6. Use a toothpick or a small knife to gently swirl the jam into the top of the dough ball to create a marbled effect.
  7. Place cookies on a baking sheet lined with parchment paper, leaving space between them. Chill the dough for at least 30 minutes.
  8. Preheat your oven to 350°F (175°C). Bake for 12 to 14 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger strawberry flavor, use a thick strawberry puree instead of jam in the swirl.
  • Do not overmix the cookie dough after adding the flour to keep the cookies soft and chewy.
  • Chill the dough thoroughly; this prevents the cream cheese filling from leaking out during baking.

Nutrition

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