Then I cream the butter and sugars together until light and fluffy. This stage determines whether your cookies end up soft and thick or dense and flat, so take your time here. Once the mixture is pale and airy, I add the egg and vanilla. In a separate bowl, I whisk the flour, baking powder, baking soda, and salt. Then I fold the dry mixture into the wet mixture. When the dough is almost fully combined, I gently fold in the strawberries. The dough will be soft but shouldn’t be sticky—if it is, a tablespoon or two of flour fixes it.
Finally, I assemble the cookies. I scoop a ball of dough, flatten it slightly in my palm, place a frozen cheesecake center inside, and wrap the dough around it. It feels almost like making tiny strawberry-cheesecake dumplings, and I love this part. I place them on the sheet and bake until the edges are just set but the tops still look slightly soft. They finish setting on the tray, ensuring that perfect bakery-style softness.
Pro Tips for Best Results
I’ve tested this recipe three different ways, and one thing I learned is that the cheesecake filling absolutely must be frozen before stuffing. If you try to wrap the dough around soft cream cheese, the filling leaks out before the cookie has time to set, and you end up losing that gorgeous creamy center.
Another tip is to avoid over-mixing once the flour goes in. Over-mixing develops gluten, which can make your cookies tough. I stir only until I don’t see streaks of flour. When the dough feels soft but manageable, I know it’s perfect. If your strawberries are extra soft, fold gently—to avoid crushing them and turning the dough pink.
Your bake time will also make or break these cookies. These cookies are meant to stay soft and thick, so pull them from the oven when they look slightly underbaked. They will continue to set on the baking sheet. If you overbake them, the filling firms too much and loses that creamy cheesecake texture.
Finally, if you want perfectly round cookies, I do something called “cookie scooting” right after they come out of the oven. I take a large round cookie cutter, place it over the cookie, and swirl it in circles to round the edges. It makes them bakery-perfect every time.
Common Mistakes to Avoid
The biggest mistake I made early on was using wet strawberries. Even a little excess juice will ruin the dough texture. Always pat them dry thoroughly. If your strawberries are very ripe, dice them smaller so they distribute more evenly without weighing down the dough.
Another mistake is skipping the chilling time. While these cookies don’t need a full dough chill, the filling must be frozen. Once stuffed, the dough also benefits from 10–15 minutes in the freezer before baking—especially if your kitchen is warm. This helps keep the cookies thick.(See the next page below to continue…)