Strawberry Cheesecake Cookies

Why You’ll Love This Recipe

These Strawberry Cheesecake Cookies bring together the best of both worlds: the warm, comforting flavor of brown sugar cookies and the refreshing, tangy taste of a strawberry cheesecake. The cream cheese frosting adds richness and depth, while the fresh strawberries and strawberry jam bring a burst of fruitiness. The graham cracker crumbs offer a delightful crunch that mimics the crust of a traditional cheesecake. It’s a perfect balance of sweet, tangy, and creamy!

Ingredients

→ For the Brown Sugar Cookies

• 125g salted butter, at room temperature (1/2 cup + 1 tbsp)
• 100g light brown sugar, packed (1/2 cup)
• 50g granulated sugar (3 tbsp + 2 tsp)
• 1 tsp vanilla extract
• 1 large egg, at room temperature
• 1 tsp double cream or heavy cream
• 220g plain flour or all-purpose flour (1 cup + 1/4 cup + 2 tbsp)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 30g granulated sugar, for coating the cookie dough balls (2 tbsp + 1 tsp)

→ For the Whipped Cream Cheese Frosting

• 100ml double cream or heavy cream (1/4 cup + 3 tbsp)
• 1/2 tsp vanilla extract
• 1 heaped tbsp icing sugar or powdered sugar
• 100g cream cheese, at room temperature (1/4 cup + 3 tbsp)

→ For Assembling the Strawberry Cheesecake Cookies

• Fresh strawberries, chopped
• Strawberry jam
• Biscuit crumbs or graham cracker crumbs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Brown Sugar Cookies:

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the salted butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the vanilla extract, egg, and double cream (or heavy cream) until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda.
5. Combine: Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together and no flour remains.
6. Form the Cookie Dough Balls: Roll the dough into 1 to 1.5-inch balls. Roll each dough ball in the 30g of granulated sugar to coat.
7. Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

For the Whipped Cream Cheese Frosting:

1. Whip the Cream: In a mixing bowl, whip the double cream (or heavy cream) until soft peaks form.
2. Combine with Cream Cheese: In a separate bowl, beat the room-temperature cream cheese, vanilla extract, and icing sugar until smooth and creamy.
3. Fold Together: Gently fold the whipped cream into the cream cheese mixture until combined, creating a light and fluffy frosting. Set aside.

Assembling the Strawberry Cheesecake Cookies:

1. Top with Frosting: Once the cookies have cooled completely, pipe or spread a generous amount of whipped cream cheese frosting onto each cookie.
2. Add Fresh Strawberries: Top each frosted cookie with chopped fresh strawberries.
3. Drizzle with Strawberry Jam: Lightly drizzle a small spoonful of strawberry jam over the strawberries for extra sweetness and flavor.
4. Sprinkle with Graham Cracker Crumbs: Finish by sprinkling the cookies with crushed graham cracker crumbs or biscuit crumbs for that signature cheesecake crust flavor.
5. Serve: Allow the cookies to set for a few minutes, and then enjoy!

Servings and Timing

• Servings: 12-16 cookies
• Preparation Time: 15 minutes
• Baking Time: 10-12 minutes
• Cooling and Assembling Time: 20 minutes
• Total Time: 45 minutes

Variations

• Vegan Option: Use a plant-based butter substitute, dairy-free cream cheese, and dairy-free heavy cream to make these cookies vegan-friendly.
• Berry Options: Substitute the fresh strawberries with raspberries, blueberries, or blackberries for a different berry twist.
• Nutty Crunch: Add chopped nuts like almonds or pecans to the graham cracker crumb topping for an added crunch.

Storage/Reheating

• Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. They are best enjoyed within 2 days for optimal freshness.
• Freezing: To freeze, assemble the cookies (without the frosting) and freeze the cookies individually. Once frozen, transfer to a freezer bag and store for up to 3 months. When ready to serve, thaw the cookies and add the frosting and toppings just before serving.

FAQs

Can I use store-bought frosting instead of making it from scratch?

Yes, you can use store-bought cream cheese frosting for convenience, but homemade frosting will give the cookies a fresher taste.

Can I make the cookies ahead of time?

Yes, you can bake the cookies a day or two in advance. Store them in an airtight container, and frost and assemble them just before serving.

Can I use frozen strawberries?

Fresh strawberries are preferred for the best texture and flavor, but you can use frozen strawberries if needed. Just be sure to thaw and drain them well to prevent excess moisture.

How do I make the cookies softer or firmer?

To make the cookies softer, slightly underbake them. For firmer cookies, bake them for a minute or two longer, keeping an eye on them so they don’t overbake.

Can I use a different fruit for the topping?

Yes! You can use other fruits such as raspberries, blueberries, or peaches for a different flavor profile.

Can I use a different jam?

You can use any jam you like, such as raspberry or blueberry, for a different twist on the flavor.

Conclusion

Strawberry Cheesecake Cookies are the perfect combination of chewy brown sugar cookies, creamy frosting, and fresh, fruity toppings. With their rich, cheesecake-inspired flavors, these cookies are sure to become a favorite. Whether you’re serving them at a party or enjoying them as an everyday treat, they’re the perfect way to indulge in a classic dessert in a fun new way!

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