Strawberry Cheesecake Cookies That Taste Like Summer in Every Bite
Soft and buttery cookies filled with strawberry preserves and topped with a creamy cheesecake swirl. Perfect for brunches or sweet snacks!
Ingredients
- 1/2 cup unsalted butter room temp
- 1/4 cup granulated sugar
- 2 tbsp light brown sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract or paste
- 1 cup + 1 tbsp all-purpose flour
- 1/8 tsp salt
- 2 tbsp strawberry preserves
- 3 oz cream cheese room temp
- 2 tbsp unsalted butter room temp
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 3 tbsp freeze-dried strawberries optional
Instructions
- 1. Preheat oven to 350°F and line a baking sheet with parchment.
- 2. Cream together butter, granulated sugar, and brown sugar until fluffy.
- 3. Add egg yolk and vanilla. Mix until smooth.
- 4. Stir in flour and salt until just combined. Chill dough for 5 minutes.
- 5. Roll into 1-tbsp balls. Press a center indent using the back of a spoon.
- 6. Add 1/2 tsp strawberry preserves to each center. Bake 14–16 min.
- 7. Cool completely. Mix cream cheese, butter, powdered sugar, and vanilla for topping.
- 8. Pipe cheesecake swirl onto each cooled cookie.
- 9. Sprinkle crushed freeze-dried strawberries if using.
- 10. Chill for 1 hour to firm the topping before serving.
Notes
Don't skip chilling the dough — it prevents cookies from spreading.
Cookies are best enjoyed within 5 days and should be refrigerated.
Let sit at room temp for 10–15 minutes before serving.