Strawberry Cheesecake Cookies
By Maria Lichty
Published on July 02, 2025
Quick Summary
These Strawberry Cheesecake Cookies are soft, chewy, and packed with flavor—thanks to a rich cream cheese dough, crunchy graham cracker pieces, sweet white chocolate chips, and bursts of real strawberry from freeze-dried fruit. They taste just like a slice of strawberry cheesecake in cookie form and are perfect for spring, summer, or anytime you’re craving something sweet and a little nostalgic.
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Strawberry Cheesecake Cookies: Flavor and Fun in Every Bite!
I love creating new cookie recipes and these Strawberry Cheesecake Cookies are one of my latest creations and trust me, you HAVE to make them! One bite and you’ll be transported to a sunny day, enjoying the sweet, creamy flavors of strawberry cheesecake—only this time, it’s all packed into a cookie.
These cookies are perfect for spring and summer, but honestly, I make them year-round because they’re just that good. The cream cheese in the dough makes them tender and rich, the chopped graham crackers add a little nostalgic crunch, freeze-dried strawberries bring a big pop of fruity flavor, and white chocolate chips round everything out with a creamy sweetness.
The dough does need a bit of patience—it’s best chilled overnight—but they are well worth the wait. So go ahead—give these cookies a try and treat yourself to a fun, flavorful twist on a classic favorite!
Key Ingredients for the Cookies
- Cream Cheese (full-fat block style) : Adds rich, tangy flavor and makes the cookies ultra soft. Be sure to use block cream cheese —not the whipped kind in a tub—for the best consistency.
- Freeze-Dried Strawberries : These are key! They pack a punch of strawberry flavor without adding moisture that could make the dough too soft. If your strawberries are big, you can lightly crush them up before adding to the dough.
- Chopped Graham Crackers : Classic cheesecake crust vibes in every bite.
- White Chocolate Chips : They melt slightly in the oven and give that creamy sweetness that plays perfectly with the tangy cream cheese and strawberries. My favorite brands are Ghirardelli and Guittard.
Tips for Making the Best Strawberry Cheesecake Cookies
- Bring cream cheese and butter to room temperature . Room temperature cream cheese and butter will cream together much more easily, giving you a soft, cohesive dough without lumps.
- Chill the dough—don’t skip this! Because of the cream cheese, this dough is extra soft. Chill for at least 3 hours, but overnight is even better. This prevents spreading and helps the flavors develop.
- Scoop before chilling . Scoop the dough into balls before chilling—it’s much easier than trying to do it with cold, firm dough.
- Use parchment paper or a silicone baking mat . These cookies can be a bit sticky because of the cream cheese and white chocolate. A nonstick surface makes cleanup (and cookie removal) a breeze.
- Don’t over bake . The cookies might look slightly underdone in the center when you pull them from the oven, but they’ll continue to set as they cool. This keeps them soft and chewy.
- Let them cool completely . These cookies are delicate when hot. Let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
Cookies
Strawberry Cheesecake Cookies
Ingredients1x2x3x
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3 oz full fat cream cheese, at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped graham crackers
- 1 cup white chocolate chips
- 1 oz freeze dried strawberries
- Flaky sea salt, for sprinkling on cookies
- For garnish: extra graham cracker pieces, white chocolate chips, and freeze-dried strawberries
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chopped graham crackers, white chocolate chips, and freeze-dried strawberries.
- Scoop the dough into balls, about 2 tablespoons per cookie. Cover and chill for at least 3 hours, preferably overnight.
- When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the balls on the prepared baking sheet, 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. If desired, gently press extra chopped graham cracker pieces, white chocolate chips, and strawberry pieces into the tops of the cookies to make them extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
More Cookie Recipes
- Lemon Raspberry Cookies
- Strawberry Chocolate Cookies
- White Chocolate Macadamia Nut Cookies
- Lemon Poppy Seed Cookies
- Thumbprint Cookies
- White Chocolate Raspberry Cookies
Strawberry Cheesecake Cookies
Recipe from Two Peas and Their Pod
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3 oz full fat cream cheese, at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped graham crackers
- 1 cup white chocolate chips
- 1 oz freeze dried strawberries
- Flaky sea salt, for sprinkling on cookies
- For garnish: extra graham cracker pieces, white chocolate chips, and freeze-dried strawberries
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chopped graham crackers, white chocolate chips, and freeze-dried strawberries.
- Scoop the dough into balls, about 2 tablespoons per cookie. Cover and chill for at least 3 hours, preferably overnight.
- When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the balls on the prepared baking sheet, 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. If desired, gently press extra chopped graham cracker pieces, white chocolate chips, and strawberry pieces into the tops of the cookies to make them extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
Nutrition
Thumbprint Cookies
By Maria Lichty
Published on December 06, 2022
Quick Summary
Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet raspberry jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.
I love creating new cookie recipes , but I also love the classics. One of our favorite cookies to make at Christmas time are Thumbprint Cookies . They are a holiday favorite and a great addition to any cookie platter.
So what are Thumbprint Cookies? If you haven’t had a jam thumbprint, you are in for a real treat! They are buttery, tender shortbread cookies with a sweet jam center. I like to use raspberry jam because it is sweet, tart, and I love the deep red color. But you can fill the thumbprints with your favorite jam!
They cookies are simple, but elegant and super delicious. You can’t go wrong with a classic!
- Cookie Ingredients
- How to Make Thumbprint Cookies
- How to Store Thumbprint Cookies
- How to Freeze Thumbprint Cookies
- Thumbprint Cookie FAQ
- More Christmas Cookie Recipes
- Jam Thumbprint Cookies Recipe
Cookie Ingredients
Simple ingredients come together to make the most amazing cookies!
- Flour – use all-purpose flour!
- Salt – to bring flavor to the cookies.
- Butter – Use unsalted butter and make sure it isn’t too soft or melted. You want the butter at cool room temperature.
- Sugar – you will need granulated sugar for the cookie dough and for rolling the cookies before baking.
- Brown sugar – I like to use a little brown sugar for flavor and to keep the cookies tender and not dry.
- Egg yolk – an egg yolk creates a rich cookie and holds everything together.
- Vanilla extract – a must! If you like almond extract, you can add ¼ teaspoon to the dough.
- Jam – I prefer raspberry jam, but any flavor will do! Make sure you use a nice, thick jam! Splurge to get a good quality jam since it’s a big part of the cookie! If your jam is SUPER thick, you can put it in a bowl and give it a good stir. If it is still too thick, heat it in the microwave for just a few seconds to loosen it up.
How to Make Thumbprint Cookies
These little gems are easy to make and SO pretty!
- In a medium bowl, whisk together the flour and salt. Set aside.
- Use a stand mixer or hand mixer to beat the butter and sugars together. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix the dough!
- Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
- Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
- Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
- Preheat the oven so it is hot and ready to go!
- Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Alternatively, you can use a small spoon or teaspoon to fill the centers with jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
- Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
How to Store Thumbprint Cookies
Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don’t have to refrigerate the cookies. I don’t recommend stacking the cookies because of the jam.
These cookies will stay fresh for up to 5 days.
How to Freeze Thumbprint Cookies
If you want to freeze cookies, I recommend freezing the unbaked cookies before adding jam.
Make the cookie dough and form them into thumbprints. Place the cookies on a tray and freeze until firm, about 30 minutes to an hour. Once frozen, transfer the the unbaked cookies to a freezer container or freezer bag and freeze for up to one month.
When ready to bake, preheat the oven and arrange the cookies on the baking sheets. Fill with jam and bake. It’s ok if the cookies are still a little frozen when going into the oven, you might have to add an additional minute to the baking time.
Make sure you use a thick jam and not a runny jam. I prefer raspberry jam, but strawberry, blackberry, apricot, or mixed berry are all good options. Use your favorite flavor.
Yes! If you don’t care for jam, fill the cookies with melted chocolate, lemon curd, salted caramel sauce, marmalade, or Nutella.
Fill the cookies with jam before baking so it can set up in the oven.
Make sure when you are pressing the back of the teaspoon or your thumb into the center of the cookie dough you don’t press too hard. Gently press! If the edges of the cookie start to crack a little, you can gently press it back together.
Make sure your butter isn’t too soft when making the dough. It should be at cool room temperature and not super soft or greasy. Also, don’t make your cookies too big, thumbprints are smaller cookies. And most importantly, make sure you you chill the dough! After you form the cookies, place the unbaked cookies in the freezer for at least 30 minutes before baking. This will prevent them from spreading.
Yes! I recommend freezing the unbaked cookies before you fill them with jam. See above for my tips!
More Christmas Cookie Recipes
- Easy Sugar Cookies
- Peanut Butter Blossoms
- Andes Mint Cookies
- Snickerdoodles
- Chocolate Kiss Cookies
- Mexican Wedding Cookies
Cookies
Jam Thumbprint Cookies
Equipment
- Baking Sheets (I love these cookie sheets !)
- Stand Mixer (I’m obsessed with my KitchenAid)
- Silpat Baking Mat (these prevent cookies from sticking)
Ingredients1x2x3x
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar, divided
- 3 tablespoons light brown sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2/3 cup thick raspberry jam, or jam of your choice
Instructions
- In a medium bowl , whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add ½ cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix on low until just combined.
- Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.
- Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat , you may need 2 sheets.
- Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a ½ teaspoon of jam. Don’t over fill or the jam will ooze out in the oven. Less is best!
- Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
- Remove from the oven and let the cookies cool on the baking sheet. Enjoy!
Nutrition
Have you tried this recipe?
