If you love Strawberries then you will love my Mini Strawberry Upside Down Cakes!

strawberry cheesecake cookies

These might be the BEST Cookies that I have every made! They remind me of a strawberry shortcake but in cookie form! They are perfectly soft, bursting with strawberry flavor and loaded with a warm gooey cream cheese center. These are the perfect Summer cookie! The best part? There is no need to chill this cookie dough. Simply mix, assemble and bake!

ingredients needed

Butter: Softened butter adds moisture and make these cookies super tender! I used unsalted butter, so if you are using salted butter you can cut back a little bit on the addition of salt. Brown Sugar & Granulated Sugar: I like to do a combination of light brown sugar and granulated sugar in most of my cookie recipes. Brown sugar has a higher moisture content and therefore makes the cookies a bit softer. It also adds a hint of molasses. Eggs: Add moisture and structure to our cookie. Vanilla: I use 1 whole tablespoon of vanilla! You could also add in a bit of almond extract. It would go great with the strawberry and cream cheese! Flour: All-purpose flour works perfectly! If you are gluten-free, use a 1 to 1 replacement flour. Salt: Enhances the flavors and also tenderizes the cookie! Baking Soda: Baking soda helps to give these cookies a little lift in the oven. Without it, they would spread out too much! Fresh Strawberries: Fresh strawberries add a tangy and juicy flavor to these cookies! I wouldn’t recommend using frozen strawberries as they will release too much moisture. You can’t beat the flavor of a ripe fresh strawberry in this cookie! Cream Cheese: No need to soften or freeze the cream cheese simply cube up cold cream cheese and add a square to each cookie dough ball. That’s it!

how to make strawberry cheesecake cookies

kelley’s tips

Don’t over mix the dough! The key to tender cookies is to not over mix the dough once you add the flour. The flour will immediately start to develop gluten, and too much gluten will make these dense tough! Try not to add too many strawberries! The more strawberries, the more moisture the dough is going to have which can make the dough hard to work with. So only add the amount of strawberries that the recipe calls for! Don’t over bake! It might be tempting to leave these in the oven for a little too long, but keep a close eye on them and take them out with the edges are just starting to color. They may look soft but they will harden up on the baking sheet after you take them out! This method will result in a soft, chewy center and a slightly crunchy outer layer!

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You can freeze these strawberry cookies for up to 3 months! We were eating them straight from the freezer!