Why make this recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the best of both worlds: soft, chewy cookies and creamy cheesecake. These cookies are perfect for any occasion, whether it’s a family gathering, a birthday party, or just a cozy night at home. With the taste of fresh strawberries and a rich frosting, they are sure to impress!
How to make Strawberry Cheesecake Cookies
Ingredients:
Brown sugar cookies:
- 125 g salted butter, room temperature
- 100 g light brown sugar
- 50 g granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 tsp double cream or heavy cream
- 220 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 30 g granulated sugar, for coating the cookie dough balls
Whipped cream cheese frosting:
- 100 ml heavy cream
- 1/2 tsp vanilla extract
- 1 heaped tbsp icing sugar
- 100 g cream cheese, room temperature
Assembling:
- Fresh strawberries, chopped
- Strawberry jam
- Biscuit crumbs or graham cracker crumbs
Directions:
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until thick and creamy.
- Beat in the egg, heavy cream, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and baking powder; gradually add this to the wet ingredients until a soft dough forms.
- Chill the dough for about 1 hour.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Divide the dough into equal portions (about 90 g each) and roll each in granulated sugar.
- Place the dough balls on the sheet and bake for 15–18 minutes until the cookies look soft and golden.
- Remove from the oven and cool completely on the baking sheet.
- For the frosting, whip the cold heavy cream with vanilla and icing sugar to soft peaks.
- Beat in the cream cheese until creamy and thick.
- Pipe or spread the frosting on each cooled cookie.
- Top with strawberry jam, chopped fresh strawberries, and biscuit or graham cracker crumbs.
- Serve and enjoy!
How to serve Strawberry Cheesecake Cookies
These cookies are best served fresh. You can enjoy them as a snack, dessert, or even at a picnic. To elevate your serving, consider adding a scoop of vanilla ice cream on the side!
How to store Strawberry Cheesecake Cookies
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each cookie in plastic wrap and place them in a freezer bag. They can last for up to 2 months in the freezer.
Tips to make Strawberry Cheesecake Cookies
- Always use room temperature ingredients for the best texture.
- Don’t skip the chilling step; it helps the cookies to keep their shape while baking.
- Feel free to add more strawberries or even a bit of lemon zest for extra flavor!
Variation
You can experiment by adding white chocolate chips or even using different fruits like blueberries or raspberries. These variations can give your cookies a new twist!
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and chill it. Just bake the cookies when you’re ready to enjoy them.
What can I use instead of heavy cream?
You can use whipping cream or even a dairy-free substitute if you prefer.
Can I skip the frosting?
Absolutely! The cookies are delicious on their own, but the frosting adds a wonderful creamy texture that enhances the flavor.
Strawberry Cheesecake Cookies
Ingredients
Brown Sugar Cookies
- 125 g salted butter, room temperature Best to use room temperature for better mixing.
- 100 g light brown sugar
- 50 g granulated sugar Additional for coating.
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 tsp double cream or heavy cream
- 220 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 30 g granulated sugar, for coating the cookie dough balls
Whipped Cream Cheese Frosting
- 100 ml heavy cream Use cold for better whipping.
- 1/2 tsp vanilla extract
- 1 heaped tbsp icing sugar
- 100 g cream cheese, room temperature Ensure it’s at room temperature for easy mixing.
Assembling
- Fresh to taste strawberries, chopped
- Strawberry to taste jam
- to taste biscuit crumbs or graham cracker crumbs
Instructions
Preparation
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until thick and creamy.
- Beat in the egg, heavy cream, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and baking powder; gradually add this to the wet ingredients until a soft dough forms.
- Chill the dough for about 1 hour.
Baking
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Divide the dough into equal portions (about 90 g each) and roll each in granulated sugar.
- Place the dough balls on the sheet and bake for 15–18 minutes until the cookies look soft and golden.
- Remove from the oven and cool completely on the baking sheet.
Frosting
- For the frosting, whip the cold heavy cream with vanilla and icing sugar to soft peaks.
- Beat in the cream cheese until creamy and thick.
Assembly
- Pipe or spread the frosting on each cooled cookie.
- Top with strawberry jam, chopped fresh strawberries, and biscuit or graham cracker crumbs.
