Why did my strawberry cheesecake cookies spread too much?

If your Strawberry Cheesecake Cookies spread more than expected, the dough or cream cheese filling was likely too warm. Chilling the assembled cookies before baking helps them hold their shape and keeps the filling centered. Also make sure your butter wasn’t overly soft when mixing the dough.

Can I use frozen strawberries instead of fresh?

Frozen strawberries aren’t recommended for this recipe because they release too much moisture as they thaw and bake. That extra liquid can make the dough fragile and affect the cookie texture. Fresh strawberries, diced small, give the best flavor and structure.

How do I keep the cream cheese filling from leaking out?

The key is freezing the cream cheese filling until it’s very firm and sealing the dough gently but completely around it. Avoid pressing down on the dough balls, and keep them tall before baking. A short chill before baking also helps everything stay in place.

Do strawberry cheesecake cookies need to be refrigerated?

Because of the cream cheese filling, it’s best to store these cookies in the refrigerator once they’ve cooled. They’ll stay fresh and soft for several days when kept in an airtight container. You can let them sit at room temperature for a few minutes before serving if you prefer.

Can I make the cookie dough ahead of time?

Yes, you can assemble the stuffed cookie dough balls and freeze them for later. Bake them straight from frozen, adding a couple of extra minutes to the baking time. This is a great way to enjoy freshly baked cookies without extra prep.

Strawberry Cheesecake Cookies – Easy, Soft & Creamy Inside

Description

Soft and buttery strawberry cheesecake cookies filled with a creamy cream cheese center. Made with fresh strawberries and simple pantry ingredients for a comforting homemade treat.

Ingredients

Cream cheese
Powdered sugar
Unsalted butter
White sugar
Brown sugar
Egg
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Salt
Fresh strawberries

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Instructions

Mix softened cream cheese with powdered sugar until smooth and portion into small mounds, then freeze until firm.
Whisk together flour, baking soda, and salt in a separate bowl and set aside.
Beat butter with white and brown sugar until light and fluffy, then mix in the egg, egg yolk, and vanilla.
Add the dry ingredients and mix just until combined.
Gently fold in diced fresh strawberries without overmixing.
Scoop dough portions and create an indent in half of them.
Place frozen cream cheese filling into the center and cover with remaining dough, sealing gently.
Chill the assembled cookie dough balls while the oven preheats.
Bake at 350°F until edges are lightly golden and centers are just set.
Cool on the baking sheet briefly, then transfer to a rack to cool completely.

Notes

Freeze the cream cheese filling until very firm to prevent leaking.
Dice strawberries small to avoid excess moisture in the dough.
Do not overbake; cookies should be soft in the center.
Store baked cookies in the refrigerator due to the cream cheese filling.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 320
Sugar: 22 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 75 mg