Why You’ll Love This Recipe
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A delightful fusion: I find the combination of classic cookies and creamy cheesecake absolutely irresistible. The chewy cookie base paired with the rich frosting and juicy strawberries creates a dessert that’s both comforting and refreshing.
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Customizable to your taste: I enjoy experimenting with this recipe by adding different fruits or incorporating white chocolate chips into the dough. Sometimes, I even make cookie sandwiches with the cream cheese filling in between for a fun twist.
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Engaging baking experience: Preparing these cookies is a joy, especially when I involve friends or family. From baking the cookies to assembling the toppings, it’s a delightful activity that brings everyone together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brown Sugar Cookies:
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125g salted butter, room temperature (1/2 cup + 1 tbsp)
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100g light brown sugar (1/2 cup, packed)
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50g granulated sugar (3 tbsp + 2 tsp)
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1 tsp vanilla extract
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1 large egg, room temperature
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1 tsp double cream or heavy cream
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220g plain flour or all-purpose flour (1 cup + 1/4 cup + 2 tbsp)
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1/2 tsp baking powder
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1/2 tsp baking soda
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30g granulated sugar, for coating the cookie dough balls (2 tbsp + 1 tsp)
For the Whipped Cream Cheese Frosting:
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100ml double cream or heavy cream (1/4 cup + 3 tbsp)
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1/2 tsp vanilla extract
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1 heaped tbsp icing sugar or powdered sugar
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100g cream cheese, room temperature (1/4 cup + 3 tbsp)
For Assembling the Cookies:
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Fresh strawberries, chopped
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Strawberry jam
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Biscuit crumbs or graham cracker crumbs
Directions
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In a large mixing bowl, I cream together the room temperature butter, brown sugar, and granulated sugar until the mixture is thick and creamy.
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I add the egg, heavy cream, and vanilla extract, mixing until fully combined.
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In a separate bowl, I whisk together the flour, baking powder, and baking soda. I then gradually add this dry mixture to the wet ingredients, folding until just combined to avoid overmixing.
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Once the dough forms, I cover the bowl and let it chill in the fridge for about 1 hour.
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I preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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I scoop out equal portions of the chilled dough, roll them into balls, and coat each ball in granulated sugar before placing them on the prepared baking sheet.
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I bake the cookies for 18 minutes, or until they are golden and soft. After removing them from the oven, I let them cool completely on the baking sheet.
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For the frosting, I whip the cold heavy cream, vanilla extract, and icing sugar until soft peaks form. Then, I add the softened cream cheese and continue whipping until the mixture is thick and smooth.
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Once the cookies are completely cool, I spread a generous amount of the whipped cream cheese frosting on top of each.
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I add a small dollop of strawberry jam over the frosting, followed by chopped fresh strawberries.
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Finally, I sprinkle biscuit or graham cracker crumbs over each cookie for added texture.
Servings and Timing
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Yield: 6 cookies
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Prep Time: 25 minutes
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Cook Time: 20 minutes
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Chill Time: 1 hour
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Total Time: 1 hour 45 minutes
Variations
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Different fruits: I sometimes substitute strawberries with raspberries or blueberries for a different flavor profile.
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Cookie sandwiches: I enjoy making cookie sandwiches by placing the cream cheese filling between two cookies.
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Chocolate addition: Adding white chocolate chips to the cookie dough gives an extra layer of sweetness that complements the tangy frosting.
Storage/Reheating
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Unfrosted cookies: I store them in an airtight container at room temperature for up to 3 days.
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Frosted cookies: I keep them in the refrigerator and consume within 1-2 days for optimal freshness.
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Reheating: I avoid reheating frosted cookies to prevent the frosting from melting. For unfrosted cookies, a quick 5-second microwave zap brings back their softness.
FAQs
Can I use unsalted butter instead of salted?
Yes, I can use unsalted butter. If I do, I add about 1/4 tsp of salt to the dry ingredients to compensate.
Is vanilla extract necessary?
While not essential, I find that vanilla extract enhances the overall flavor of both the cookies and the frosting.
Why did my cookies turn out cakey?
This could be due to overbaking or adding too much flour. I ensure to measure my flour accurately and bake the cookies until they are just set.
Can I make these cookies without brown sugar?
Yes, I can use all granulated sugar, but the cookies may be less chewy and slightly drier. Brown sugar adds moisture and a caramel-like flavor.
Do I have to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much during baking and enhances their flavor. I recommend chilling for at least 30 minutes.
Conclusion
These strawberry cheesecake cookies are a delightful treat that combines the best of both worlds: the comforting texture of cookies and the rich, creamy taste of cheesecake. I love how versatile and fun they are to make, and they never fail to impress at gatherings or as a special indulgence. Give them a try, and I’m sure they’ll become a favorite in your dessert repertoire.
Print
Strawberry Cheesecake Cookies
- Total Time: 1 hour 45 minutes
- Yield: 6 cookies
- Diet: Vegetarian
Description
These soft brown sugar cookies are topped with whipped cream cheese frosting, strawberry jam, and fresh berries—like mini cheesecakes in cookie form!
Ingredients
For the Brown Sugar Cookies:
125g salted butter, room temperature (½ cup + 1 tbsp)
100g light brown sugar (½ cup, packed)
50g granulated sugar (3 tbsp + 2 tsp)
1 tsp vanilla extract
1 large egg, room temperature
1 tsp heavy cream or double cream
220g all-purpose flour (1 cup + ¼ cup + 2 tbsp)
½ tsp baking powder
½ tsp baking soda
30g granulated sugar, for coating (2 tbsp + 1 tsp)
For the Whipped Cream Cheese Frosting:
100ml heavy cream or double cream (¼ cup + 3 tbsp)
½ tsp vanilla extract
1 heaped tbsp powdered sugar (icing sugar)
100g cream cheese, softened (¼ cup + 3 tbsp)
For Assembling:
Strawberry jam
Fresh strawberries, chopped
Biscuit or graham cracker crumbs
Instructions
In a bowl, cream butter, brown sugar, and granulated sugar until thick and creamy.
Add the egg, heavy cream, and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually fold into the wet mixture until just combined.
Chill the dough for 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop dough into equal portions, roll into balls, and coat in granulated sugar. Place on the baking sheet.
Bake for 18 minutes until golden and soft. Let cool completely on the baking sheet.
For frosting, whip cold heavy cream, vanilla, and powdered sugar until soft peaks form. Add cream cheese and whip until smooth.
Once cookies are cool, frost with cream cheese mixture, top with strawberry jam, fresh strawberries, and sprinkle with biscuit crumbs.
Notes
In a bowl, cream butter, brown sugar, and granulated sugar until thick and creamy.
Add the egg, heavy cream, and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually fold into the wet mixture until just combined.
Chill the dough for 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop dough into equal portions, roll into balls, and coat in granulated sugar. Place on the baking sheet.
Bake for 18 minutes until golden and soft. Let cool completely on the baking sheet.
For frosting, whip cold heavy cream, vanilla, and powdered sugar until soft peaks form. Add cream cheese and whip until smooth.
Once cookies are cool, frost with cream cheese mixture, top with strawberry jam, fresh strawberries, and sprinkle with biscuit crumbs.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
