These Strawberry Lemon Cheesecake Cookies are soft, creamy, and full of fresh flavor. Each cookie has a rich cream cheese base with bright lemon notes and sweet strawberry pieces, making them perfect for spring, summer, or anytime you want a bakery-style treat at home.
Why You’ll Love This Recipe
These cookies are soft like cheesecake, lightly tangy from lemon, and perfectly sweet with strawberry flavor. They stay moist for days and have a beautiful bakery-style texture without being difficult to make.
Ingredients
For the cookie dough
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ¾ cup chopped fresh strawberries or freeze-dried strawberries
- Optional: white chocolate chips
Preparation Steps
Step 1: Prepare the base
In a large bowl, beat the butter and cream cheese until smooth and creamy. Add sugar and mix until light and fluffy.
Step 2: Add wet ingredients
Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
Step 3: Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix just until combined.
Step 4: Fold in strawberries
Gently fold in strawberries and optional white chocolate chips. Do not overmix.
Step 5: Chill
Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape.
Step 6: Bake
Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet, spacing cookies apart. Bake for 11–13 minutes until edges are set but centers remain soft.
Step 7: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variations
- Use raspberry instead of strawberry
- Add lemon glaze on top after baking
- Swap fresh strawberries for freeze-dried for less moisture
- Add crushed graham crackers for cheesecake flavor
- Make sandwich cookies with cream cheese filling
Cooking Notes
- Cream cheese must be fully softened for smooth dough
- Chilling the dough is important to prevent spreading
- Fresh strawberries add moisture, so chop them finely
- Freeze-dried strawberries give stronger flavor and better texture
- Do not overbake or cookies will lose softness
Serving Suggestions
- Serve with tea or coffee
- Add powdered sugar dusting before serving
- Great for baby showers and brunch tables
- Pair with vanilla ice cream
- Perfect for spring and summer dessert trays
Tips
- Use parchment paper for even baking
- Measure flour correctly to avoid dense cookies
- Store in a single layer for best texture
- Cookies taste better after resting for a few hours
- Double the recipe for parties
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: 57 minutes
Nutritional Information (Approx.)
- Calories: 180 per cookie
- Carbohydrates: 24g
- Protein: 3g
- Fat: 8g
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for best flavor, but bottled works if needed.
How should I store these cookies?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze the dough?
Yes, freeze dough balls and bake directly from frozen, adding 1–2 minutes to bake time.
Conclusion
Strawberry Lemon Cheesecake Cookies combine creamy cheesecake texture with fresh citrus and berry flavor in every bite. They are soft, refreshing, and perfect for any occasion when you want something bright and sweet.