Strawberry Cheesecake Cookies
Delightful treats combining soft, chewy cookies and creamy cheesecake, perfect for any occasion.
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.
Notes
These cookies are best served fresh. Consider adding a scoop of vanilla ice cream on the side for an extra treat. Store leftover cookies in an airtight container at room temperature for up to 3 days. If freezing, wrap each cookie in plastic wrap and place them in a freezer bag. They'll last for up to 2 months.