Here’s a deliciously soft and creamy Strawberry Cheesecake Cookie recipe — a perfect blend of sweet strawberries and rich cheesecake flavor in a cookie!

🍓🍪 Strawberry Cheesecake Cookies

Yields: 24–30 cookies
Prep: 15 minutes
Bake: 12–14 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened

• 8 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 large egg

• 2 1/2 cups all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 cup freeze-dried strawberries, chopped (or fresh strawberries, finely diced, well-drained)

• Optional: 1/2 cup white chocolate chips or pink candy melts

Instructions

1. Preheat oven

• Preheat oven to 350°F (175°C).

• Line baking sheets with parchment paper.

2. Make the dough

1. In a large bowl, beat butter and cream cheese until smooth and creamy.

2. Add sugar, vanilla, and egg; beat until combined.

3. In a separate bowl, whisk flour, baking powder, and salt.

4. Gradually add dry ingredients to wet ingredients, mixing until just combined.

3. Add strawberries

• Gently fold in freeze-dried strawberries and optional white chocolate chips.

4. Shape and bake

• Scoop dough (about 2 tbsp each) onto baking sheets.

• Bake 12–14 minutes, until edges are lightly golden.

5. Cool

• Let cookies cool on the baking sheet 5 minutes before transferring to a wire rack.

💡 Tips

• Soft texture: Don’t overbake; cookies will firm as they cool.

• Freeze-dried vs fresh strawberries: Freeze-dried keeps cookies from getting too wet.

• Extra cheesecake flavor: Swirl in a bit of cream cheese frosting on top before baking.

• Storage: Store in an airtight container for up to 5 days.

I can also give you a Strawberry Cheesecake Cookie Bars version or a double-stuffed Strawberry Cheesecake Cookie version if you want.