Prepare to meet your new cookie obsession: Cream Cheese Strawberry Cookies that taste like cheesecake and strawberries had a baby and that baby became the most irresistible cookie ever. We’re talking soft, pillowy cookies with tangy cream cheese baked right into the dough, swirled with sweet strawberry jam, and topped with a gorgeous strawberry glaze that makes them look like they came from a fancy bakery. These babies are like eating strawberry cheesecake but in cookie form, which means you can totally have them for breakfast (I won’t tell). They’re the perfect balance of sweet, tangy, and absolutely addictive.
Why You’ll Love This Recipe
Tastes like strawberry cheesecake but in portable cookie form.
That cream cheese makes them insanely soft and tender.
Pretty enough to bring to parties and have people lose their minds.
Uses real strawberries (or jam) so they taste legit.
Freezes beautifully for emergency cookie situations.
Way easier than making actual cheesecake but gives you those same vibes.
The Good Stuff You’ll Need
For the Cookie Dough:
8 oz cream cheese, softened (don’t skip the softening!)
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract (optional but amazing)
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Strawberry Swirl:
1/2 cup strawberry jam or preserves
2 tbsp freeze-dried strawberries, crushed into powder (optional but adds intensity)
For the Strawberry Glaze:
1 1/2 cups powdered sugar
3-4 tbsp fresh strawberry purée (about 4-5 strawberries, blended)
OR 3 tbsp strawberry jam, warmed and strained
1 tsp vanilla extract
Pinch of salt
Few drops of red food coloring (optional)
For Topping:
Freeze-dried strawberry pieces
White chocolate drizzle (optional)
Fresh strawberry slices for garnish
Let’s Get Baking
Step 1: Cream Cheese Magic
Preheat oven to 350°F.
Line baking sheets with parchment paper (seriously, do this).
In a large bowl, beat cream cheese and butter together until fluffy and smooth (about 3 minutes).
Add sugar and beat until light and creamy.
Step 2: Mix It Up
Beat in egg, vanilla, and almond extract until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Don’t overmix or your cookies will be tough!
Step 3: Strawberry Swirl Prep
If using freeze-dried strawberries, crush them into a fine powder.
Mix the powder into your strawberry jam.
If you’re not using freeze-dried, just use the jam as is.
Step 4: Shape and Swirl
Scoop about 2 tablespoons of dough and roll into balls.
Make an indent in the center with your thumb.
Drop about 1/2 teaspoon of strawberry jam into each indent.
Use a toothpick to gently swirl the jam into the dough (don’t overmix or you’ll lose the swirl effect).
Step 5: Bake to Perfection
Place cookies about 2 inches apart on prepared baking sheets.
Bake for 12-14 minutes until edges are set but centers still look slightly soft.
Don’t overbake! They’ll continue cooking on the hot pan.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
Step 6: Glaze Time
Make fresh strawberry purée by blending fresh strawberries until smooth, then strain to remove seeds.
In a bowl, whisk together powdered sugar, strawberry purée, vanilla, and salt.
Add food coloring if you want it more pink.
The consistency should be thick but pourable. Adjust with more powdered sugar or purée as needed.
Step 7: Make Them Pretty
Once cookies are completely cool, drizzle or spread glaze over the tops.
Sprinkle with crushed freeze-dried strawberries while glaze is still wet.
If doing white chocolate drizzle, melt white chocolate and drizzle over glazed cookies.
Let glaze set for about 30 minutes before serving.
Serving Suggestions
Perfect with a cup of tea or coffee for an afternoon treat.
Great for brunch spreads or baby showers (they’re so pretty!).
Pack them up in cute boxes for gifts that people will actually love.
Switch It Up
Raspberry Version: Use raspberry jam and raspberry glaze instead.
Lemon Cream Cheese: Skip strawberry, add lemon zest and use lemon glaze.
Chocolate Strawberry: Add mini chocolate chips to the dough.
Thumbprint Style: Make deeper indents and fill with more jam after baking.
Sandwich Cookies: Skip the swirl and sandwich two cookies with cream cheese frosting.
Mixed Berry: Use mixed berry jam for a different flavor profile.
Make-Ahead Tips
Cookie dough can be made 2 days ahead. Cover and refrigerate.
Bring dough to room temp for easier scooping.
Baked cookies (unglazed) freeze for up to 3 months.
Glaze is best made fresh, but you can prep strawberry purée ahead.
Glazed cookies keep in airtight containers for up to 5 days.
Questions People Actually Ask
Q: Can I use low-fat cream cheese? A: Not recommended — full-fat gives the best texture and flavor.
Q: What if I don’t have freeze-dried strawberries? A: No worries! The cookies are still delicious without them.
Q: Why are my cookies spreading too much? A: Make sure butter and cream cheese aren’t too warm, and chill dough for 30 minutes before baking.
Q: Can I skip the glaze? A: Sure! They’re great on their own or just dusted with powdered sugar.
Q: How do I keep the jam from burning? A: Don’t overfill the indent, and make sure to swirl it slightly into the dough.
Q: Can I use strawberry extract instead of fresh strawberries? A: For the glaze, use milk with strawberry extract, but fresh is definitely better.
Q: My glaze is too runny/thick. Help! A: Too runny? Add more powdered sugar. Too thick? Add strawberry purée or milk, one teaspoon at a time.
Print
Cream Cheese Strawberry Cookies
- Total Time: 39 minutes
- Yield: About 24 cookies 1x
Description
Prepare to meet your new cookie obsession: Cream Cheese Strawberry Cookies that taste like cheesecake and strawberries had a baby and that baby became the most irresistible cookie ever. We’re talking soft, pillowy cookies with tangy cream cheese baked right into the dough, swirled with sweet strawberry jam, and topped with a gorgeous strawberry glaze that makes them look like they came from a fancy bakery. These babies are like eating strawberry cheesecake but in cookie form, which means you can totally have them for breakfast (I won’t tell). They’re the perfect balance of sweet, tangy, and absolutely addictive.
Ingredients
For the Cookie Dough:
8 oz cream cheese, softened (don’t skip the softening!)
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract (optional but amazing)
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Strawberry Swirl:
1/2 cup strawberry jam or preserves
2 tbsp freeze-dried strawberries, crushed into powder (optional but adds intensity)
For the Strawberry Glaze:
1 1/2 cups powdered sugar
3–4 tbsp fresh strawberry purée (about 4–5 strawberries, blended)
OR 3 tbsp strawberry jam, warmed and strained
1 tsp vanilla extract
Pinch of salt
Few drops of red food coloring (optional)
For Topping:
Freeze-dried strawberry pieces
White chocolate drizzle (optional)
Fresh strawberry slices for garnish
Instructions
Preheat oven to 350°F.
Line baking sheets with parchment paper (seriously, do this).
In a large bowl, beat cream cheese and butter together until fluffy and smooth (about 3 minutes).
Add sugar and beat until light and creamy.
Beat in egg, vanilla, and almond extract until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Don’t overmix or your cookies will be tough!
If using freeze-dried strawberries, crush them into a fine powder.
Mix the powder into your strawberry jam.
If you’re not using freeze-dried, just use the jam as is.
Scoop about 2 tablespoons of dough and roll into balls.
Make an indent in the center with your thumb.
Drop about 1/2 teaspoon of strawberry jam into each indent.
Use a toothpick to gently swirl the jam into the dough (don’t overmix or you’ll lose the swirl effect).
Place cookies about 2 inches apart on prepared baking sheets.
Bake for 12-14 minutes until edges are set but centers still look slightly soft.
Don’t overbake! They’ll continue cooking on the hot pan.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
Make fresh strawberry purée by blending fresh strawberries until smooth, then strain to remove seeds.
In a bowl, whisk together powdered sugar, strawberry purée, vanilla, and salt.
Add food coloring if you want it more pink.
The consistency should be thick but pourable. Adjust with more powdered sugar or purée as needed.
Once cookies are completely cool, drizzle or spread glaze over the tops.
Sprinkle with crushed freeze-dried strawberries while glaze is still wet.
If doing white chocolate drizzle, melt white chocolate and drizzle over glazed cookies.
Let glaze set for about 30 minutes before serving.
Notes
Perfect with a cup of tea or coffee for an afternoon treat.
Great for brunch spreads or baby showers (they’re so pretty!).
Pack them up in cute boxes for gifts that people will actually love.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: ~165 kcal
- Carbohydrates: ~26g
- Protein: ~2g
