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Ultimate Soft Strawberry Cheesecake Cookies with Cream Cheese Frosting

A close-up of one of the amazing strawberry cheesecake cookies, topped with strawberry jam and thick cream cheese frosting.
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Make soft, chewy strawberry cheesecake cookies that taste like a classic dessert in cookie form. This recipe features a buttery cookie base, a creamy cheesecake swirl, and a simple cream cheese frosting finish.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (for cookie dough)
  • 1/2 cup granulated sugar (for cookie dough)
  • 1 large egg (for cookie dough)
  • 1 teaspoon vanilla extract (for cookie dough)
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/4 cup graham cracker crumbs (optional topping)
  • For Frosting: 4 ounces cream cheese, softened
  • For Frosting: 1/2 cup unsalted butter, softened
  • For Frosting: 2 cups powdered sugar
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1-2 tablespoons milk or heavy cream

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together 1 cup softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Prepare the cheesecake filling: In a medium bowl, beat 8 ounces softened cream cheese, 1/2 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract until smooth.
  4. Assemble the cookies: Scoop rounded tablespoons of the cookie dough onto baking sheets lined with parchment paper. Press a small well into the center of each dough ball.
  5. Fill the well with about 1 teaspoon of the cheesecake filling, followed by 1/2 teaspoon of strawberry jam. Gently fold the edges of the dough over the filling slightly to partially enclose it.
  6. Bake the cookies at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make the cream cheese frosting: Beat the remaining 4 ounces cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  8. Once cookies are completely cool, spread or pipe the cream cheese frosting onto the top of each cookie.
  9. If desired, top the frosting with a small dollop of extra strawberry jam and a sprinkle of graham cracker crumbs.

Notes

  • For the softest cookies, chill the dough for at least 30 minutes before scooping and filling.
  • Use a thick, high-quality strawberry jam for the best flavor and to prevent it from spreading too much during baking.
  • If you want a more pronounced cheesecake flavor, you can use the cheesecake filling mixture as a swirl instead of a center pocket.
  • These cookies store well in an airtight container at room temperature for up to three days, or refrigerated for up to one week.

Nutrition

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