Soft Strawberry Cheesecake Cookies Recipe

Introduction

Soft Strawberry Cheesecake Cookies are a delightful treat combining the tender texture of a cookie with a creamy cheesecake and fruity strawberry filling. These vibrant pink cookies are perfect for any occasion and sure to impress your family and friends.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pink food coloring (optional)

Creamy Cheesecake Filling:

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup strawberry jam

Decorative Topping:

• Pink glaze (made with powdered sugar and a few drops of milk)
• Sparkling sugar for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. If desired, add a few drops of pink food coloring for color.
4. Step 4: Gradually mix the dry ingredients into the butter mixture until just combined, being careful not to overmix.
5. Step 5: In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Keep the strawberry jam ready for filling.
6. Step 6: Scoop about a tablespoon of cookie dough and flatten it slightly. Add a small spoonful of cream cheese mixture and a dab of strawberry jam in the center. Wrap the dough around the filling and seal the edges well.
7. Step 7: Place the filled cookies on the prepared baking sheet, spacing them about an inch apart. Bake for 10-12 minutes or until the edges turn lightly golden. Let them cool completely.
8. Step 8: Drizzle the cooled cookies with pink glaze and sprinkle with sparkling sugar for a pretty, sweet finish.

Tips & Variations

• Use chilled dough if the filling becomes too soft to handle easily.
• Swap strawberry jam for raspberry or blueberry preserves for a different fruit twist.
• For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.
• To keep the pink glaze smooth, add milk gradually until you reach the desired consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and consume within a week. Reheat gently in the microwave for a few seconds if you prefer them warm, but they are delicious served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough and filling a day in advance. Keep the dough chilled and assemble just before baking for best results.

What can I use instead of cream cheese?

You can substitute mascarpone or ricotta cheese for the cream cheese, but the texture and flavor will be slightly different.

Soft Strawberry Cheesecake Cookies Recipe

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★★★★★

5 from 102 reviews

These Soft Strawberry Cheesecake Cookies combine a tender, buttery cookie base with a luscious cream cheese and strawberry jam filling. Baked to perfection, they are finished with a delicate pink glaze and sparkling sugar for an irresistible, festive treat that’s perfect for anytime you want a sweet bite with a creamy center.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pink food coloring (optional)

Creamy Cheesecake Filling

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup strawberry jam

Decorative Topping

• Pink glaze (made with powdered sugar and a few drops of milk)
• Sparkling sugar for garnish

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup to ensure your cookies don’t stick and are easy to handle after baking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting the dry ingredients aside allows for smooth incorporation later.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which is key for soft, tender cookies. Add the egg and vanilla extract, mixing until smooth. If desired, add a few drops of pink food coloring to achieve a vibrant cookie dough color.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet butter mixture, stirring gently until just combined to avoid toughening the dough by overmixing.
5. Prepare the Cheesecake Filling: In a separate bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Keep the strawberry jam on the side for filling.
6. Assemble the Cookies: Scoop about a tablespoon of cookie dough and flatten it slightly in your palm. Place a small spoonful of the cream cheese mixture and a dab of strawberry jam in the center of the dough. Carefully wrap the dough around the filling, sealing the edges well to prevent the filling from leaking during baking.
7. Bake: Arrange assembled cookies on the prepared baking sheet about an inch apart. Bake for 10-12 minutes, or until the cookie edges are lightly golden. Let the cookies cool completely on a wire rack before decorating.
8. Decorate with Glaze and Sugar: Drizzle the cooled cookies with pink glaze made from powdered sugar and milk, then sprinkle with sparkling sugar for a beautiful, festive finish.

Notes

• Ensure the cream cheese is softened for easier mixing and smooth filling texture.
• Do not overmix the dough once the dry ingredients are added to keep cookies soft.
• Chilling the dough for 30 minutes before baking can help maintain the shape of the cookies during baking.
• If pink food coloring is not preferred, omit or substitute with natural beet juice for color.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: strawberry cheesecake cookies, soft cookies, cream cheese filling, baked treats, pink cookies, dessert recipes