Description

Hey friends! Ready for a cookie that delivers cheesecake and strawberries in every bite? These Strawberry Cheesecake Cookies are soft, buttery, and packed with tangy cream cheese and sweet bursts of real strawberries—perfect for bake sales, brunch, or just a midweek treat.

Ingredients

2 ¼ cups all-purpose flour (swap ½ cup for cake flour for a slightly lighter cookie)
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
4 oz cream cheese, softened (full-fat for best results)
1 cup granulated sugar
1 large egg (room temperature)
1 tsp vanilla extract
½ cup freeze-dried strawberries, crushed
½ cup white chocolate chips (optional but highly recommended!)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper (or lightly grease if needed).

2. Combine Dry Ingredients

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. Cream Butter, Cream Cheese & Sugar

Beat butter, cream cheese, and sugar with an electric mixer until pale and fluffy (2–3 minutes).

4. Add Wet Ingredients

Mix in egg and vanilla until smooth. Scrape down bowl sides to incorporate everything.

5. Combine Dry & Wet

Gradually add the flour mixture in 3 parts, mixing on low just until combined. Do not overmix—few streaks of flour are fine.

6. Fold in Flavor

Gently fold in crushed freeze-dried strawberries and white chocolate chips. Dough will be speckled pink.

7. Scoop & Shape

Using a cookie scoop or tablespoon, portion dough into 1.5 tbsp balls. Roll lightly between palms.
Place 2 inches apart on baking sheet; do not press down.

8. Bake

Bake 10–12 minutes until edges are lightly golden but centers still look soft.

9. Cool

Let cookies rest 5 minutes on baking sheet, then transfer to wire rack to cool completely (~10–15 minutes).

Notes

Cookies spread too much? Butter/cream cheese may be too warm. Ensure softened but cool to touch.
Fresh/frozen strawberries? Avoid—they add too much moisture. Freeze-dried is key.
Centers look underbaked? Perfect! Residual heat continues to cook them for a soft, creamy texture.
Storage: Store cooled cookies in an airtight container up to 3 days; freeze baked cookies for up to 2 months. Freeze dough balls for later baking, adding 1–2 minutes to bake time.

Nutrition

Calories: 160 Cal Per Serving
Sugar: 12g
Fat: 7g
Carbohydrates: 20g