Soft and buttery with a creamy surprise inside, these Strawberry Cheesecake Drops are a cozy twist on classic cookies. Each one wraps a tangy cream cheese center in a dough filled with white chocolate and bits of dried strawberry—like a little drop of dessert heaven. They bake up golden-edged and tender, perfect with tea, or just slightly warm from the oven.

Fluffy Strawberry Cookies with a Creamy Heart

Fluffy, golden, and sweet in all the right ways, these strawberry cookies hide a creamy cheesecake heart inside. Dotted with white chocolate and bursts of dried strawberry, each bite is soft and rich with just a hint of tang. They’re the kind of cookies that feel extra special—like dessert and comfort rolled into one. Best enjoyed warm, when the centers are perfectly tender.

Ingredients:

• 170 g cream cheese
• 30 g powdered sugar
• 150 g white sugar
• 55 g light brown sugar
• 225 g unsalted butter, softened
• 1 egg yolk
• 1 tsp vanilla extract
• 345 g all-purpose flour
• 1 tsp baking soda
• pinch of salt
• 60–70 g dried strawberries
• 170 g white chocolate (roughly chopped from a bar, or use chips)

Instructions:

1. Make the cream cheese filling:
Mix cream cheese with powdered sugar until smooth. Spoon into small mounds and freeze for at least 30 minutes.

2. Prep the dough:
In a bowl, cream together softened butter, white sugar, brown sugar, egg yolk, and vanilla until light and fluffy.

3. Add dry ingredients:
Stir in flour, baking soda, and salt just until combined.

4. Fold in mix-ins:
Gently stir in the dried strawberries and chopped white chocolate.

5. Assemble cookies:
Flatten about 2 tablespoons of dough, place a frozen cream cheese mound in the center, then wrap and roll into a ball.

6. Chill before baking:
Place the dough balls on a parchment-lined sheet and chill for 10–15 minutes while the oven preheats.

7. Bake:
Bake at 175 °C (350 °F) for 13–15 minutes, until the edges are lightly golden and the centers are still soft.

8. Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store in an airtight container at room temperature for up to 4 days.
• Cookies can be frozen for up to 1 month. Reheat gently to soften the centers

Notes:

• Freeze the cream cheese filling so it stays firm and creamy inside.
• The dough is soft and slightly sticky. Lightly flour your hands if needed when shaping.
• Cookies may look a little underbaked in the center—that’s perfect. They’ll set as they cool, and using dried strawberries helps keep the texture just right.
• Dried strawberries are more reliable for texture, flavor concentration, and shelf life—which is why they’re used in this recipe.
• If you’d like to try these with fresh strawberries instead, chop them small, pat them very dry, and use only a little—just note the cookies will be softer and best eaten the same day.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs