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–+ servings

Strawberry Cheesecake Cookies

Soft cream cheese cookies studded with strawberries and white chocolate, topped with a tangy cheesecake center and a sweet strawberry swirl.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 18

Ingredients
 

Main Ingredients

  • 0.5 cup butter, unsalted and softened for dough
  • 3.5 oz cream cheese, softened for dough
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 1.5 tsp pure vanilla extract for dough
  • 2 cup all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1 tbsp milk a splash to loosen dough if needed
  • 0.75 cup freeze-dried strawberries, lightly crushed
  • 0.67 cup white chocolate chips
  • 6 oz cream cheese, softened for filling
  • 0.33 cup powdered sugar for filling
  • 0.5 tsp vanilla extract for filling
  • 0.5 tsp lemon zest for filling
  • 0.33 cup strawberry jam or preserves for swirls

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Beat filling cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Chill 10 minutes.
  • Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
  • Cream softened butter, dough cream cheese, granulated sugar, and brown sugar until light and fluffy.
  • Mix in vanilla and milk until combined.
  • Add dry ingredients to the creamed mixture. Mix just until a soft dough forms.
  • Fold in crushed freeze-dried strawberries and white chocolate chips. Chill briefly if sticky.
  • Scoop 1½-tablespoon mounds onto sheets, spacing about 2 inches apart.
  • Press a shallow well in each mound. Spoon a small dollop of cheesecake filling into the center.
  • Top each with a tiny dab of strawberry jam and gently swirl with a toothpick.
  • Bake 11–13 minutes, until edges are set and tops look matte. Do not overbake.
  • Cool 10 minutes on the sheet, then transfer to a rack to finish cooling.

Notes

Variation: Swap white chocolate chips for crushed graham cracker pieces for a more classic cheesecake vibe. For a brighter flavor, add a pinch of lemon zest to the dough. Storage: Because of the cream cheese, refrigerate in an airtight container for up to 5 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Strawberry Cheesecake Cookies flavors. All ingredient ratios and instructions are independently developed.