Strawberry Cheesecake Cookies

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These soft and chewy Strawberry Cheesecake cookies make a delicious sweet treat. Made with easy ingredients and resembles a strawberry cheesecake in a cookie form!

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Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are everything you love in a bite of strawberry cheesecake except these are way easier to make and in a cookie form.

They are perfectly sweetened with white chocolate chips and are slightly tangy from the freeze-dried strawberries. Luckily, you can make these cookies year round and it doesn’t have to be strawberry season since we use freeze-dried strawberries.

If you love pink desserts like I do for Valentine’s day these cookies would be perfect along with my Oreo Love Bugs, Red Velvet Truffles, and Sugar Cookie Bars. 

We don’t have to mix in any cream cheese to these delicious strawberry cheesecake cookies to make them taste like a cheesecake….the secret ingredient is adding cheesecake pudding mix!

Other strawberry desserts to try are my Strawberry Brownies, Strawberry Muffins, Strawberry Cream Cheese Cookies and Strawberry Rice Krispie Treats.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking powder and baking soda: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Eggs: You’ll need one whole large egg at room temperature.
• Freeze-dried strawberries (the star secret ingredient): Adds the sweet and tangy strawberry flavor. Freeze-dried strawberries work best as apposed to fresh strawberries because they don’t contain any moisture.
• White chocolate chips: Adds just the right about of sweetness.
• Cheesecake pudding: This is key to making the cookies taste like cheesecake. You can find this pudding mix in the baking aisle at the grocery store. I also tested this with sugar-free cheesecake pudding mix and it worked well!

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how to make strawberry cheesecake cookies

Beat butter and sugars together: In a large bowl with an electric hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter until smooth. Add the sugar and mix until light and fluffy. Be sure to scrape down the sides of the bowl.

Add egg and vanilla: Add in egg and vanilla extract. Continue to beat until combined.

Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch together.

Add flour mixture to wet ingredients: Slowly add the flour mixture to the wet mixture and mix again just until dough has formed. Add freeze-dried strawberries and white chocolate chips to the dough and mix again.

Chill: Chill the cookie batter dough for 30 minutes.

Scoop and bake: Preheat oven the oven to 325 degrees F and line a baking sheet with parchment paper. Using a mini ice cream scoop or 2 tablespoons of dough, form into dough balls and place on prepared baking sheet. I like to stud a few white chocolate chips and strawberry pieces to the top so they look pretty. Bake for 12-14 minutes or just until the edges of the cookies are a very light golden brown. Let cookies cool for a few minutes and then transfer to a cooling rack. Enjoy!

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recipe tips & variations

• Perfect shape: Use a mini ice cream scoop and then roll the cookie dough into balls for the perfect cookie shape.
• Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
• Be sure not to over-mix the dough, this will prevent the cookies from being soft and tender. 
• Crunchy Cookies: Bake cookies according to recipe and then reduce the heat to 300 degrees F and bake for 5 minutes longer. Be sure they don’t burn! Let the cookies cool on cooling rack right away to get crispy. 
• Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
• Mini Cookies: Roll only 1 or a 1/2 tablespoon of cookie dough to make them mini size.
• Topping: Top the cookie dough balls or center of each cookie after they have been baked with graham cracker crumbs. This will make the cookies resemble a cheesecake crust. 

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for up to 1 week.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freezing Cookie Dough: To freeze unbaked cookie dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls. 

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.

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