Ingredients
Brown Sugar Cookies
- 125g salted butter, room temperature (1/2 cup + 1 tbsp)
- 100g light brown sugar (1/2 cup, packed)
- 50g granulated sugar (3 tbsp + 2 tsp)
- 1 tsp vanilla extract
- 1 large egg, 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)
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, room temperature (1/4 cup + 3 tbsp)
Assembling Strawberry Cheesecake Cookies
- Fresh strawberries, chopped (to taste, about 1/2 cup)
- Strawberry jam (about 2 tbsp)
- Biscuit crumbs or graham cracker crumbs (about 1/4 cup)
Instructions
- Prepare the cookie dough: Cream the softened butter with light brown sugar and granulated sugar until fluffy. Beat in the vanilla extract and egg until well combined. In a separate bowl, sift together the plain flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, gently mixing until a soft dough forms. Incorporate the teaspoon of double cream for extra tenderness.
- Shape and coat the cookies: Preheat the oven to 180°C (350°F). Roll the dough into small balls (about 1.5 inches in diameter), then roll each ball in the 30g granulated sugar to coat thoroughly. Place the sugar-coated balls on a baking sheet lined with parchment paper, spacing them evenly to allow room for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes or until they are just set and lightly golden around the edges but still soft in the center. Remove from the oven and let them cool completely on the baking sheet.
- Make the whipped cream cheese frosting: In a chilled bowl, whip the double cream until soft peaks form. In a separate bowl, beat the room temperature cream cheese with vanilla extract and icing sugar until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Assemble the cookies: Using a serrated knife, slice the cooled cookies horizontally to create a top and bottom half. Spread a thin layer of strawberry jam on the bottom halves, followed by a generous dollop of the whipped cream cheese frosting. Sprinkle some chopped fresh strawberries and biscuit or graham cracker crumbs over the frosting for added flavor and crunch. Sandwich with the top halves of the cookies, gently pressing to secure the filling.
- Chill and serve: Refrigerate the assembled cookies for about 30 minutes to firm up the frosting before serving. Enjoy these strawberry cheesecake cookies fresh for the best texture and flavor.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure the cookies are completely cooled before assembling to prevent the frosting from melting.
- If fresh strawberries are not available, frozen chopped strawberries (thawed) can be used.
- Store assembled cookies in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.
- For a dairy-free version, substitute butter, cream, and cream cheese with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
