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Ultimate Strawberry Cheesecake Stuffed Sugar Cookies with Lemon Zest

Close-up of Strawberry Cheesecake Stuffed Cookies cut in half showing the thick pink and white filling.
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Make rich, chewy sugar cookies stuffed with a tangy, sweet strawberry cream cheese center, finished with a hint of lemon zest for brightness.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup strawberry jam or preserves
  • 1 teaspoon lemon zest
  • 1/4 cup freeze-dried strawberries, crushed into powder (optional, for color/flavor)

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese until smooth. Mix in the powdered sugar, strawberry jam, and lemon zest until fully combined. Stir in the crushed freeze-dried strawberries if using. Chill this mixture for at least 30 minutes until firm enough to scoop.
  2. Make the cookie dough: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Portion the dough: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a teaspoon-sized ball of the chilled cheesecake filling in the center. Gently wrap the dough around the filling, sealing it completely to form a smooth ball.
  5. Place the stuffed dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  6. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10 to 12 minutes, or until the edges are lightly golden brown. The centers will look slightly soft.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For easier stuffing, freeze the cheesecake filling balls for 15 minutes before wrapping them in the cookie dough.
  • If you prefer a less tangy filling, reduce the jam amount slightly.
  • You can drizzle melted white chocolate over the cooled cookies for extra decoration.

Nutrition

Find it online: https://spoonswirl.com/strawberry-cheesecake-stuffed-cookies/