strawberrycheeseeggs
Strawberry Cheesecake Cookies
These soft strawberry cookies hide a creamy strawberry cheesecake centre and are glazed just before serving.
From YouTube · Jan 30, 2026
These soft strawberry cookies hide a creamy strawberry cheesecake centre and are glazed just before serving.
35 min, active
Prep time
12 min
Cook time
1 hr, including chilling
Total time
8 large cookies
Yield
Ingredients
18 ingredients- [Filling] 113 g cream cheese, softened
- [Filling] 60 g strawberry jam
- [Filling] 15 g granulated sugar
- [Dough] 113 g unsalted butter, softened
- [Dough] 120 g powdered sugar
- [Dough] 1 large egg
- [Dough] 1 tablespoon vanilla extract
- [Dough] 55 ml vegetable or canola oil
- [Dough] 240 g all-purpose flour
- [Dough] 1 teaspoon cornstarch
- [Dough] 1/2 teaspoon baking powder
- [Dough] 1/2 teaspoon baking soda
- [Dough] 1/2 teaspoon salt
- [Dough] Pink gel food colouring, to taste
- Granulated sugar, for rolling
- [Glaze] 55 g powdered sugar
- [Glaze] 1 tablespoon strawberry purée, from 2–3 strawberries
- [Glaze] 1/2 teaspoon melted unsalted butter
Method
13 steps- Mix the cream cheese, strawberry jam and granulated sugar until smooth.
- Spoon eight tablespoon-sized portions onto a parchment-lined plate and freeze for 30 to 45 minutes.
- Cream the butter, oil and powdered sugar until smooth.
- Add the egg, vanilla and pink gel colouring and mix until combined.
- Add the flour, cornstarch, baking powder, baking soda and salt. Mix only until a soft dough forms.
- Chill the dough for 10 to 15 minutes, then divide it into eight equal portions.
- Flatten each dough portion, place a frozen filling piece in the centre and seal the dough completely around it.
- Freeze the assembled cookies for 15 to 30 minutes.
- Preheat the oven to 180°C or 350°F and line baking trays.
- Roll the chilled dough balls in granulated sugar and space them well apart, about four per tray.
- Bake for 10 to 12 minutes, until the edges are set but the centres still look soft.
- Cool on the tray for 10 minutes, then transfer to a wire rack.
- Mix the glaze ingredients until smooth and spoon about 1 tablespoon over each cookie immediately before serving.
Recipe notes
Helpful tips
- Freeze the filling thoroughly so it stays distinct.
- Seal the dough completely around the filling.
- Use gel rather than liquid food colouring.
- Do not overbake; the centres should still look soft.
- Add the glaze only just before serving because it softens the cookies.
Equipment
- Mixing bowls
- Electric mixer
- Parchment paper
- Baking trays
- Wire cooling rack
- Cookie scoop or tablespoon
Storage
Store unglazed cookies at room temperature for up to 2 days or refrigerated for 3 to 4 days. Freeze unglazed baked cookies or assembled unbaked cookies for up to 1 month.
Additional tips
- Because of the cream cheese filling, refrigerate cookies kept longer than two days.
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