Strawberry Cheesecake Cookies (Gluten-Free)

four strawberry cheesecake cookies stacked on top of each other

5 from 1 vote

Strawberry Cheesecake Cookies (Gluten-Free)

These strawberry cheesecake cookies are an absolute dream - think strawberry shortcake meets cheesecake in the best way possible. These soft, buttery, and chewy cookies are packed with real strawberry flavor and stuffed with a creamy cheesecake filling. They’re naturally flavored with freeze-dried fruit, giving them that perfect fruity flavor without adding extra moisture. This cookie recipe delivers every single time.

Prep Time20

Cook Time10

Chilling Time for the Filling1

Total Time1 30

Servings: large cookies

Calories: 308kcal

Ingredients

1/2 cup butter softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1.5 cup gluten free all-purpose flour
2 tsp cornstarch
1/2 tsp baking soda
1/4 tsp sea salt
1.5 cup freeze dried strawberries chopped

Filling

1/2 cup cream cheese
3 tbsp powdered sugar

Instructions

Line a plate with parchment paper. Add cream cheese and powdered sugar in a small bowl, and use a fork or a hand mixer to mix until combined.
1/2 cup cream cheese, 3 tbsp powdered sugar
Scoop 12 heaping teaspoons and transfer to the prepared plate, and freeze for at least an hour until hardened.
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
Use a stand mixer or a hand mixer to cream the butter and sugar in a large bowl. Add egg and vanilla extract, and mix until combined.
1/2 cup butter, 1/2 cup granulated sugar, 1 egg, 1 tsp vanilla extract
Add flour, cornstarch, baking soda, and sea salt. Mix on low until a dough forms.
1.5 cup gluten free all-purpose flour, 2 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp sea salt
Fold in freeze dried strawberries into the dough.
1.5 cup freeze dried strawberries
Scoop 24 heaping tablespoons of dough and roll into balls. I like to roll all the balls in advance to make sure I divide the dough equally so I make exactly 12 cookies.
Place 12 balls on the prepared baking sheet 2 inches apart (you may need to do this in two batches). Make an indent at the center using the back of a teaspoon.
Remove the frozen cream cheese from the freezer, then place one into each of the indent. Take the unused dough balls, flatten slightly, then place over the cream cheese. Pinch the sides to seal the dough carefully so you have a tall mound for each cookie.
Flatten each mound carefully with your hand until it's about 3/4 inch thick, pinching the dough closed if the cream cheese filling peeks out. Bake for 10-12 minutes, or until the edges are just set.
Cool for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Do not use fresh strawberries. Fresh strawberries have too much moisture and will make the cookies soggy.
Make sure your cream cheese filling is fully frozen. This prevents it from melting too fast while baking.
Use a kitchen scale for precise measurements to ensure perfectly textured cookies every time.
Don’t overbake! The cookies will continue to set as they cool, so take them out when the edges are just barely golden.
Seal the dough completely around the filling. If any cream cheese is peeking out, pinch the dough closed to avoid leaks.
Use room temperature butter. Softened butter incorporates more evenly into the dough, creating a tender texture.
Don't overmix the dough. Overmixing can develop too much gluten (even in gluten-free flours), making cookies tough.
Use parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents crispy bottoms.
For best results, keep these cookies refrigerated because of the cream cheese filling. Store in an airtight container in the fridge for up to 4 days. Baked cookies can also be frozen for up to 3 months.
If you want to make these cookies ahead of time, freeze the stuffed dough balls (before baking) for up to 1 month. Wrap them in plastic wrap and store in an airtight container. When ready to bake, let them sit at room temp for 10 minutes, then bake as directed.

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