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Irresistible Strawberry Cheesecake Cookies You Have to Try

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Learn how to make delicious Strawberry Cheesecake Cookies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups all-purpose flour (you can swap half for whole wheat flour for a nuttier flavor)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (full-fat is best for richness; you can use Neufchâtel for a lighter option)
  • 1 cup fresh strawberries, diced small (if fresh isn’t available, frozen works too—just thaw and drain)
  • 1/4 cup powdered sugar (for the cheesecake swirl)

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. When I was a kid, Mama Lu always said a hot oven was the secret to magic in the kitchen—and she wasn’t wrong.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside—this dry mix is the foundation, much like the sturdy kitchen table where we’d gather.
  3. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. It should take about 3-4 minutes with a hand mixer or stand mixer. I remember the rhythm of stirring and beating, almost like a dance that filled the room with sweet anticipation.
  4. Add the egg and vanilla extract to the butter-sugar mixture, beating well until fully combined.
  5. Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Overmixing can make the cookies tough—trust me, I’ve learned that the hard way after a batch of too-chewy biscuits.
  6. In a separate bowl, blend the softened cream cheese and powdered sugar until smooth. This is the creamy heart of your cookies, just like the blackberry jam Mama Lu spread thick on her morning biscuits.
  7. Gently fold the diced strawberries into the cream cheese mixture. Be careful not to mash them; you want those little bursts of fresh, bright flavor in every bite.
  8. Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Then, dollop a teaspoon of the strawberry cheesecake mixture on top of each cookie dough mound.
  9. Using a toothpick or the back of a small spoon, swirl the cream cheese mixture gently into the cookie dough—no need to be perfect. I always think of this step like the stories Mama Lu shared—imperfect, heartfelt, and full of character.
  10. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cheesecake swirl is set. The kitchen will fill with a scent that feels like a warm embrace, one I still remember from those long-ago afternoons.
  11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Patience here is key—rushing to taste them warm is tempting, but a few minutes make a world of difference.

Find it online: https://claracooking.com/strawberry-cheesecake-cookies/