These soft brown sugar cookies are topped with whipped cream cheese frosting, strawberry jam, and fresh berries—like mini cheesecakes in cookie form!

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

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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.