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Soft strawberry cheesecake cookies with a golden sugar-cookie exterior, creamy sweet-tangy cream cheese filling, and a pocket of strawberry jam in the center. The cookies are drizzled with a smooth white vanilla glaze for a bakery-style finish.

Strawberry Cream Cheese Stuffed Sugar Cookies

Soft sugar cookies stuffed with a creamy cream cheese filling and strawberry jam, finished with a simple vanilla glaze. Bakery-beautiful, surprisingly easy, and always a crowd-pleaser.
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Prep Time 25 minutes
Cook Time 14 minutes
15 minutes
Total Time 54 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cookies:
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Filling:
  • 4 oz cream cheese softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup strawberry jam
  • Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • ½ teaspoon vanilla extract

Equipment

  • Mixing bowls, baking sheets, parchment paper

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy. Add egg and vanilla; mix until smooth. Gradually add dry ingredients until just combined.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth.
  5. Scoop 1½ Tbsp dough, flatten, add ½ tsp cream cheese mixture and a small dollop of jam. Seal completely and roll into a ball. Place on sheets and flatten slightly.
  6. Bake 12–14 minutes until edges are just barely golden. Cool on sheet 5 minutes, then on a rack.
  7. Whisk glaze ingredients until pourable. Drizzle over cooled cookies and let set.

Notes

Soften butter and cream cheese fully. Seal the dough completely to prevent leaks. Do not overfill or overbake. Glaze only after cookies have cooled. Excellent for showers, spring gatherings, and gifting. Store in an airtight container. Freeze unbaked filled balls for later. Highly requested recipe—consider a double batch.