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Overhead shot of cookies piled onto a white plate with whole strawberries on the side.
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5 from 1 vote

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are a fun mix of creamy cheesecake flavor and soft, chewy cookie texture. With simple ingredients and chewy dried strawberries folded in, they bake up perfectly every time.
Prep Time15 minutes
Cook Time8 minutes
Chill Time1 hour
Total Time1 hour 23 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 20 -22 Cookies
Author: Rena Awada

Ingredients

  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ⅓ cup vegetable oil or melted coconut oil or ½ cup softened butter
  • 4 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup dried strawberries chopped (not frozen-dried! I like the soft & chewy ones from Bettergoods)

Instructions

  • In a medium bowl, combine the 1¾ cups all-purpose flour and ½ teaspoon baking powder. In a second deep bowl using an electric mixer, whisk the ⅓ cup vegetable oil or melted coconut oil, 4 ounces cream cheese, and 1 cup granulated sugar together.
    Cream cheese, sugar, and oil in a white mixing bowl at the start of the batter prep.
  • Add the 1 large egg and 2 teaspoons vanilla extract.
    Egg and vanilla added into the wet mixture, with a hand mixer nearby ready to blend.
  • Whisk until smooth. Add the flour mixture into the wet mixture and mix with a spatula until well combined.
    Light yellow wet ingredients mixture in a bowl being stirred with a spatula.
  • Fold in the ¾ cup dried strawberries. Cover and refrigerate for 1 hour.
    Cookie dough mixture in a white bowl with chopped dried strawberries folded in.
  • Preheat the oven to 375F and line a large sheet pan with parchment paper. Using a medium ice cream scoop, scoop the cookie dough onto the sheet pan, about 2 inches apart. Using your fingers, flatten the dough scoops to have the shape of a 1/2-inch thick cookie. They will not spread while baking.
    A hand pressing down dough balls on a baking sheet before baking.
  • Bake for 8-9 minutes, until just about to turn gold on the base. They'll continue to set as they chill in the pan. If you like your cookies crispy, you can add up around 2 minutes to baking time.
    Freshly baked cookies with strawberry pieces on a parchment-lined baking sheet, being picked up by a hand.

Notes

  • Soften cream cheese and egg to room temperature for smooth mixing.
  • Don’t skip chilling the dough. It keeps cookies thick and chewy.
  • Use chewy dried strawberries (not freeze-dried) for the best texture.
  • Shape the dough before baking since these cookies won’t spread much.

Storage & Freezing

  • Store in an airtight container up to 4 days in the fridge.
  • Freeze up to 3 months; thaw overnight in the fridge.
  • Warm in the microwave or low oven to refresh before serving.

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 43IU | Calcium: 20mg | Iron: 1mg