Strawberry Cheesecake Cookies

Products Used


Strawberry Cheesecake Cookies

Strawberry Cream Cheese Filling

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper or coat with butter. Set aside.
  2. Sift together flour, baking soda, and salt. Chop dried strawberries into small pieces and add to dry ingredients. Set aside.
  3. In a bowl large enough to hold all ingredients, mix butter until creamy and lump-free. Add soft cream cheese and mix until totally smooth.
  4. Add sugar and vanilla extract.
  5. Add egg and, once well combined, add dry ingredients. Mix on low speed until fluffy. Add vanilla and egg. Mix well.
  6. Add dry ingredients in one step and mix just until combined.
  7. Use an ice cream scoop that holds 2 tablespoons or scoop 2 tablespoon-size pieces of dough.
  8. Roll dough into balls. If dough is too sticky, place it briefly in the refrigerator.
  9. Place on cookie sheets about 1 inch apart. In center of dough ball, press an indention using your thumb.
  10. Place in oven and bake for about 12-14 minutes until edges of cookies turn pale golden. Do not bake until golden brown. Let cool.
  11. Mix soft cream cheese and powdered sugar. Add vanilla. Chop dried strawberries into small pieces and stir into cheese mixture.
  12. Fill a piping bag with a large plain pastry tip or use a spoon to fill indentions of cookies.
  13. Sprinkle with powdered sugar and, if desired, decorate with additional dried strawberries.
Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe