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Pink Strawberry Cheesecake Cookies

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Pink Strawberry Cheesecake Cookies are soft, chewy cookies with a burst of strawberry flavor and creamy cheesecake notes, wrapped in a pastel pink hue. Perfect for spring, Valentine’s Day, or any festive occasion.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup strawberry cake mix (or 1/4 cup freeze-dried strawberry powder)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Pink food coloring (optional)
  • 4 oz cream cheese, softened (for filling)
  • 2 tbsp powdered sugar (for filling and/or dusting)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, strawberry cake mix or powder, baking powder, and salt.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
  6. If desired, add a few drops of pink food coloring and mix until evenly tinted.
  7. For stuffed cookies, mix softened cream cheese with powdered sugar and chill for 10 minutes. Flatten dough balls, place a small amount of filling in the center, and wrap dough around it.
  8. Scoop dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10–12 minutes, until edges are set and centers are still soft.
  10. Cool on the sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Notes

  • White chocolate chips or chopped freeze-dried strawberries can be added for extra texture and flavor.
  • Chill the dough for a firmer, thicker cookie.
  • Stuffed cookies should be refrigerated after baking due to the cream cheese filling.
  • Great for making ahead—dough can be refrigerated or frozen.

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