Soft Strawberry Cheesecake Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
