Strawberry Cheesecake Cookies

Name: Strawberry Cheesecake Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 125g salted butter, room temperature; 100g light brown sugar; 50g granulated sugar; 1 tsp vanilla extract; 1 large egg, room temperature; 1 tsp double cream or heavy cream; 220g plain flour (all-purpose); 1/2 tsp baking powder; 1/2 tsp baking soda; 30g granulated sugar (for rolling dough); 100ml cold double cream or heavy cream; 1/2 tsp vanilla extract; 1 heaped tbsp icing sugar or powdered sugar; 100g cream cheese, room temperature; Fresh strawberries, chopped; Strawberry jam; Crushed biscuits or graham cracker crumbs

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I still remember the first time I bit into a strawberry cheesecake cookie—sunlight streaming through the kitchen window, a batch cooling on the counter, and that unmistakable mix of creamy tang, sweet jam, and warm cookie dough melting on my tongue. It felt like summer in a bite. As someone who once feared baking anything more complicated than boxed brownies, this recipe gave me confidence. It’s easy, forgiving, and yields bakery-style results without fancy tools or techniques.

These strawberry cheesecake cookies are perfect for beginner bakers. Why? Because they combine simple pantry staples with approachable steps that are hard to mess up. Plus, they’re a showstopper. You’ll learn how to whip up a soft, chewy cookie, craft a velvety cream cheese topping, and finish with jam and fresh strawberries for a treat that looks (and tastes) gourmet.

Why This Recipe is Special

Combines two beloved desserts: cookies and cheesecake.
Soft and chewy texture with a creamy, fruity topping.
Super adaptable—change the fruit or make it a sandwich-style cookie.

Engaging for all ages and perfect for baking with kids.
Uses accessible, everyday ingredients with no special equipment needed.

Ingredients and Preparation

Butter
Provides richness and softness. Salted butter adds a little extra flavor, but unsalted works if you add a pinch of salt. Use room temperature butter for the best texture.
Brown Sugar
Adds a deep caramel-like flavor and helps keep the cookies soft and chewy.
Granulated Sugar
Encourages spreading and adds sweetness. Also used to coat dough balls for a slight crust.

Egg
Acts as a binder and contributes to the cookie’s tender texture. Room temperature helps it mix in smoothly.
Vanilla Extract
Adds warmth and aroma. Optional but recommended for depth of flavor.
Heavy Cream (Double Cream)
Enhances chewiness in the dough and adds creaminess to the frosting. Can be skipped if needed.

Flour
All-purpose flour gives structure to the cookies.
Baking Powder & Baking Soda
Helps cookies rise slightly while maintaining that desired chewy bite.
Icing Sugar (Powdered Sugar)
Used in the frosting for a smooth, sweet finish.

Cream Cheese
The star of the frosting. Tangy, creamy, and balances the sweetness.
Strawberry Jam
Adds fruitiness and enhances the “cheesecake” vibe.
Fresh Strawberries
Bring brightness and freshness. Can sub with blueberries or raspberries.

Graham Cracker Crumbs or Biscuits
Add crunch and echo traditional cheesecake crust.

Step-by-Step Instructions

Step 1
In a large bowl, mix room temperature salted butter with brown sugar and granulated sugar until creamy and fluffy.

Step 2
Add the egg, heavy cream, and vanilla extract. Mix until well combined and smooth.

Step 3
Combine the flour, baking powder, and baking soda in a separate bowl. Slowly fold into the wet mixture to form a soft cookie dough.

Step 4
Chill the dough in the fridge for 1 hour. This helps the flavors develop and prevents over-spreading in the oven.

Step 5
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 6
Scoop dough into even-sized balls and roll in granulated sugar. Place spaced apart on the baking sheet.

Step 7
Bake for 15–18 minutes until golden brown but still soft in the center. Let cookies cool completely on the tray.

Step 8
While the cookies cool, whip cold heavy cream, powdered sugar, and vanilla until soft peaks form.

Step 9
Add cream cheese to the whipped cream and beat again until thick, creamy, and pipeable.

Step 10
Spread or pipe the frosting onto the cooled cookies.

Step 11
Top each frosted cookie with a spoonful of strawberry jam and chopped fresh strawberries.

Step 12
Sprinkle with crushed graham crackers or biscuits for a delicious crunch.

Beginner Tips and Notes

If your dough feels too sticky to handle, chilling longer will help.
Use room temperature ingredients for smoother mixing.
Don’t overbake—cookies continue cooking on the tray after you remove them from the oven.

Frost only once cookies are fully cooled to prevent melting.
Want a neater look? Use a piping bag for the frosting.
Store unfrosted cookies at room temp in a sealed container. Frosted ones should be refrigerated.

Serving Suggestions

Pair with fresh lemonade or iced coffee for a summery treat.
Great for dessert trays, parties, or gifting in cookie boxes.

For a twist, sandwich two cookies together with frosting and jam in the middle.
Leftovers (if you have any!) keep well in the fridge for up to 2 days.

Conclusion and Reader Engagement

So, there you have it—your new favorite cookie recipe that tastes like sunshine and celebration in every bite. If you’re just starting your baking journey, this recipe is an ideal confidence booster. The steps are clear, the flavors are big, and the results are sure to impress. Give it a go, and don’t forget to share your cookie creations in the comments. What fruit did you use? Did you go for the sandwich version? Let’s swap ideas and grow together in this sweet kitchen adventure.

FAQ About Strawberry Cheesecake Cookies

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add about 1/4 teaspoon of salt to your dry ingredients to maintain the flavor balance.

Do I need to chill the cookie dough before baking?

Yes, chilling the dough for at least an hour helps the cookies hold their shape and improves the flavor. If you’re short on time, try to chill for at least 30 minutes.

Can I make these cookies ahead of time?

Absolutely. You can bake the cookies in advance and store them unfrosted at room temperature for up to 3 days. Add the frosting and toppings just before serving.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for topping as they offer the best texture and presentation. However, frozen strawberries can be used if making homemade jam.

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