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Strawberry Cheesecake Cookies

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Strawberry Cheesecake Cookies with Whipped Cream Cheese Frosting are a delightful twist on a classic dessert. Soft, chewy brown sugar cookies are topped with creamy frosting, fresh strawberries, a drizzle of strawberry jam, and graham cracker crumbs for a cheesecake-inspired treat. Perfect for any occasion, these cookies are sure to impress!

  • Total Time: 45 minutes
  • Yield: 12-16 cookies

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

Instructions

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 mat.

  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.

  3. Add Wet Ingredients: Beat in the vanilla extract, egg, and 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 ingredients, mixing until the dough comes together.

  6. Form Cookie Dough Balls: Roll dough into 1 to 1.5-inch balls. Roll in the 30g of granulated sugar to coat.

  7. Bake: Place dough balls on the baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

For the Whipped Cream Cheese Frosting:

  1. Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form.

  2. Combine with Cream Cheese: In another bowl, beat the cream cheese, vanilla extract, and powdered sugar until smooth.

  3. Fold Together: Gently fold the whipped cream into the cream cheese mixture until combined.

Assembling the Strawberry Cheesecake Cookies:

  1. Top with Frosting: Once the cookies have cooled, pipe or spread a generous amount of frosting onto each cookie.

  2. Add Fresh Strawberries: Top each frosted cookie with chopped fresh strawberries.

  3. Drizzle with Strawberry Jam: Drizzle a small spoonful of strawberry jam over the strawberries for extra flavor.

  4. Sprinkle with Graham Cracker Crumbs: Finish with a sprinkle of graham cracker crumbs for a cheesecake crust feel.

  5. Serve: Let the cookies set for a few minutes before serving.

Notes

Storage: Store the cookies in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the cookies (without frosting) for up to 3 months. Thaw and frost just before serving.

Variations: Add other berries, use raspberry jam, or add nuts for extra crunch.

  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian