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Close up of Strawberry Cheesecake Cookies showing the matte dough texture and bright red cooked strawberry pieces.

Strawberry Cheesecake Cookies: The Ultimate Soft-Baked Bakery Style Recipe

Thick, soft-baked Strawberry Cheesecake Cookies featuring a creamy cream cheese filling swirl and concentrated pieces of cooked strawberries. A gourmet, bakery-style treat with golden edges and a matte, cracked texture.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups (225g) fresh strawberries diced
  • 1 tbsp (12g) granulated sugar
  • 8 oz (226g) cream cheese full-fat, block style, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 cup (226g) unsalted butter softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (150g) light brown sugar packed
  • 1 large egg room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tsp (5g) cornstarch
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt

Equipment

  • 1 Baking sheet Lined with parchment paper
  • 1 Small saucepan For reducing strawberries
  • 1 Piping Bag For the cream cheese swirl

Instructions
 

Preparation
  1. Simmer diced strawberries and sugar in a saucepan for 8-10 minutes until thick and jammy. Cool completely.
  2. Beat cream cheese, powdered sugar, and vanilla. Pipe into a bag and chill for 30 minutes.
Dough & Assembly
  1. Cream butter and sugars. Add egg and vanilla. Mix in dry ingredients, then fold in cooled strawberries.
  2. Scoop dough, create a well, pipe cream cheese in, and swirl gently with a toothpick.
  3. Bake at 350°F (175°C) for 11-13 minutes until edges are golden and tops are matte.

Notes

Always cook down the strawberries to prevent soggy cookies.
Chill the cream cheese filling before piping for the best swirl definition.
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