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