These Strawberry Cheesecake Cookies are absolutely delicious. They have a soft, buttery cookie base stuffed with strawberry jam and drizzled with cream cheese frosting. Such a yummy gluten-free and nut-free cookie recipe to try.strawberry cheesecake cookies

I am so obsessed with strawberry anything right now. These cookies are insanely good and have a buttery base, strawberry jam and a cheesecake frosting on top. Strawberry and cheesecake go hand in hand and it’s just one of the combinations that is too good.

If you are looking for a delicious strawberry-flavored cookie recipe to make, these are it. I love how it’s a simple one-bowl cookie recipe and they really hit the spot. My kids love everything strawberry and fruit-based so these are right up their alley.

The cheesecake frosting on top is not to be missed. It is so delicious and really adds a ton of richness and flavor onto the cookies. I love how quickly it comes together too. If you are looking for fun new cookie recipe to make, you have to try this.

The key to getting these cookies to form is by using the cookie scooper when you scoop out the dough. Don’t forget to chill the dough too so it firms up a bit. Gluten-free flour is really temperamental and works a bit differently than regular flour. So chilling of the dough is needed here. Thankfully it is only 5 minutes so not too long.

I cannot wait to hear what you think of this. Let me know if you try these. I hope you love them too!

What ingredients you need to make strawberry cheesecake cookies:

  • Unsalted butter – softened at room temperature 
  • Coconut sugar – I haven’t done another sugar besides coconut sugar
  • Egg yolk – yes, only the yolk! I usually save the egg white and add it to an omelette 
  • Vanilla extract – added for flavor in the cookies
  • Gluten-free flour – you can also use all purpose flour if you prefer but please don’t use almond flour because it is not a 1:1 sub for all purpose flour
  • Strawberry jam – you can either use store-bought or make your own jam
  • Cream cheese – this is the base of the cream cheese frosting so I don’t recommend a sub 
  • Powdered sugar – I use this to sweeten up the frosting 
  • Freeze dried strawberries – I love adding this sprinkled on top as a garnish 

How to make these strawberry cookies:

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper
  2. In a large bowl cream together the butter and coconut sugar until light and fluffy
  3. Mix in egg yolk, vanilla extract until smooth and scape down the bowl and mix again
  4. Add the flour in and salt and mix just until the flour is full absorbed
  5. Add the bowl to fridge to set for about 5 minutes
  6. Take the bowl out of fridge and scoop 1 tablespoon sized balls and add to baking sheet and form into ball
  7. Press a round teaspoon in the center (I grease it) and create an indent where the jam will go (reform cookie if needed)
  8. Fill each with about 1/2 teaspoon preserves or until full
  9. Bake in oven for about 15 minutes or until edges are just about golden
  10. Allow the cookies to cool completely and beginning making the cheesecake frosting
  11. Mix the cream cheese and butter with a hand mixer then add in powdered sugar and vanilla extract
  12. Add to a large ziplock bag and cut off the corner
  13. Once cookies cool, drizzle frosting then sprinkle crushed up freeze dried strawberries across cookies and store in fridge

FAQs and tips on making these cookies:

  • What is the best way to store these cookies? In the fridge for up to 1 week or in the freezer for 2 months.
  • Can you use another jam besides strawberry? Yes sure, really any jam can work. Blueberries, raspberries or anything you’d like.
  • These cookies are fragile. Please let them cool completely before removing from baking sheet or they will fall apart.
  • I don’t recommend another flour here besides an all-purpose baking flour. I use a 1:1 gluten-free flour. Please don’t use almond flour!
  • Don’t skip chilling the dough please! This helps the cookie dough firm up a bit.

A few other delicious cookie recipes to try:

Homemade Fudge Stripe Cookies (gluten-free)

Gluten-free Lofthouse Cookies

Vegan Nutter Butter Cookies

The BEST Chocolate Chip Walnut Cookies (gluten-free)

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Strawberry Cheesecake Cookies (gluten-free)

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These Strawberry Cheesecake Cookies are absolutely delicious. They have a soft, buttery cookie base stuffed with strawberry jam and drizzled with cream cheese frosting. Such a yummy gluten-free and nut-free cookie recipe to try.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Yield: About 1012 cookies 1x

Ingredients

Scale

Cookies:

  • 1/2 cup unsalted butter
  • 1/4 cup coconut sugar + 2 tablespoons coconut sugar
  • 1 large egg yolk
  • 1 /2 teaspoon vanilla extract
  • 1 cup + 1 tablespoon gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons strawberry jam

Cheesecake frosting:

  • 3 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter
  • 1/3 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons freeze dried strawberries, crushed up

Instructions

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper
  2. In a large bowl cream together the butter and coconut sugar until light and fluffy
  3. Mix in egg yolk, vanilla extract until smooth and scape down the bowl and mix again
  4. Add the flour in and salt and mix just until the flour is full absorbed
  5. Add the bowl to fridge to set for about 5 minutes
  6. Take the bowl out of fridge and scoop 1 tablespoon sized balls and add to baking sheet and form into ball
  7. Press a round teaspoon in the center (I grease it) and create an indent where the jam will go (reform cookie if needed)
  8. Fill each with about 1/2 teaspoon preserves or until full
  9. Bake in oven for about 15 minutes or until edges are just about golden
  10. Allow the cookies to cool completely and beginning making the cheesecake frosting
  11. Mix the cream cheese and butter with a hand mixer then add in powdered sugar and vanilla extract
  12. Add to a large ziplock bag and cut off the corner
  13. Once cookies cool, drizzle frosting then sprinkle crushed up freeze dried strawberries across cookies and store in fridge

Notes

*Store in fridge for 1 week or freezer for 2 months

  • Author: Rachel