Pink Strawberry Cheesecake Cookies are soft, sweet, and bursting with fruity, creamy flavor. I love how these cookies combine the nostalgic taste of strawberry milk with the richness of cheesecake—all wrapped up in a pretty, pastel pink package. They’re perfect for springtime gatherings, Valentine’s Day, baby showers, or anytime I want to bake something fun and unique.
Why You’ll Love This Recipe
I love these cookies because they’re just the right mix of chewy and creamy. The pink color makes them extra festive, while the flavor is a dreamy blend of strawberry and tangy cream cheese. They’re easy to make with simple ingredients, and I can even stuff them with a surprise cheesecake filling for an extra indulgent touch. Whether I’m gifting them or keeping them all to myself, these cookies never last long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Strawberry cake mix (or freeze-dried strawberry powder for natural flavor)
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Brown sugar
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Egg
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Cream cheese, softened
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Vanilla extract
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Pink food coloring (optional, for extra color)
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Powdered sugar (for dusting or rolling, optional)
Directions
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I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
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In a bowl, I whisk together the flour, cake mix or strawberry powder, baking powder, and salt.
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In another bowl, I cream the butter and sugars until light and fluffy, then mix in the egg and vanilla.
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I gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
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If I want them extra pink, I add a few drops of food coloring and stir until evenly colored.
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For a cheesecake-stuffed version, I mix cream cheese with a bit of powdered sugar and chill it slightly. Then I scoop cookie dough, flatten it, place a bit of the cream cheese filling in the center, and fold the dough around it.
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I scoop regular or filled dough onto the baking sheets and bake for 10–12 minutes, just until the edges are set and the centers are soft.
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I let them cool on the sheet before transferring to a rack. A dusting of powdered sugar on top is a nice touch if I’m feeling fancy.
Servings and timing
This recipe makes about 18–24 cookies, depending on the size. It takes around 15 minutes to prep and 10–12 minutes to bake, so they’re ready in about 30 minutes total.
Variations
When I want to mix it up, I sometimes fold in white chocolate chips or chopped freeze-dried strawberries. For an even richer flavor, I swirl cream cheese directly into the dough instead of stuffing it. I’ve also tinted the dough different shades of pink for a marbled look—it’s fun and always turns out beautifully.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 3 days. If they’re stuffed with cream cheese, I refrigerate them instead. They can also be frozen—both baked and unbaked. When I freeze the dough, I just add an extra minute or two to the baking time when ready to use.
FAQs
Can I use fresh strawberries in the dough?
I usually don’t, because fresh strawberries add too much moisture. I stick with cake mix or freeze-dried strawberry powder for the best texture and flavor.
How do I get the pink color?
The cake mix often gives a nice color on its own, but I add a drop or two of pink food coloring if I want them extra vibrant.
Can I skip the cream cheese filling?
Yes, I sometimes make them without the filling when I want a simpler cookie. They’re still soft, flavorful, and totally delicious.
Can I make the dough ahead of time?
Absolutely. I like to chill the dough for up to 48 hours if I’m not baking right away. It also helps the cookies hold their shape better.
What can I serve these with?
They’re perfect with milk, a cup of tea, or even as part of a dessert platter. I’ve even used two to make ice cream sandwiches—so good!
Conclusion
Pink Strawberry Cheesecake Cookies are the kind of treat that’s just as pretty as it is tasty. I love how they bring together the playful sweetness of strawberries with the creamy tang of cheesecake. Whether I’m baking for a special occasion or just because, these cookies always brighten the table and bring a smile with every bite.
