Description
These strawberry cheesecake cookies are a delightful fusion of rich, creamy cheesecake frosting on top of tender brown sugar cookies, topped with fresh strawberries and a dollop of strawberry jam. Coated with a sprinkle of graham cracker crumbs for added texture, these cookies are perfect for a sweet treat that combines the best of cookies and cheesecake in every bite.
Ingredients
Units
Scale
Brown Sugar Cookies
- 125g butter, salted, room temperature (1/2 cup + 1 tbsp)
- 100g light brown sugar (1/2 cup, packed)
- 50g granulated sugar (3 tbsps + 2 tsps)
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 tsp double cream or heavy cream
- 220g plain flour or all purpose flour (1 cup + 1/4 cup + 2 tbsps)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 30g granulated sugar, for coating the cookie dough balls (2 tbsps + 1 tsp)
Whipped Cream Cheese Frosting
- 100ml double cream or heavy cream (1/4 cup + 3 tbsps)
- 1/2 tsp vanilla extract
- 1 heaped tbsp icing sugar or powdered sugar
- 100g cream cheese, room temperature (1/4 cup + 3 tbsps)
Assembling Strawberry Cheesecake Cookies
- Fresh strawberries, chopped
- Strawberry jam
- Biscuit crumbs or graham cracker crumbs
Instructions
- Prepare the cookie dough: In a large mixing bowl, combine the room temperature salted butter, light brown sugar, and granulated sugar. Mix well with a mixer or spoon until the mixture is thick and creamy.
- Add wet ingredients: Mix in the egg, heavy cream, and vanilla extract until fully combined with the butter and sugar mixture.
- Combine dry ingredients: In a separate bowl, whisk together plain flour, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients using a spoon or silicone spatula until just combined, taking care not to overmix to keep the cookies tender.
- Chill the dough: Cover the dough and refrigerate for about 1 hour to firm up, allowing easier handling and better texture during baking.
- Preheat the oven: About 10-15 minutes before baking, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or baking paper.
- Shape and coat cookies: Remove the dough from the fridge and portion it into 90g segments (approximately 6 portions). Roll each portion into a ball and then coat each ball thoroughly in the reserved granulated sugar.
- Bake the cookies: Place the sugar-coated dough balls onto the prepared baking sheet and bake in the preheated oven for 15-18 minutes, depending on size.
- Cool the cookies: Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting.
- Make the cream cheese frosting: In a mixing bowl, whip the cold heavy cream, vanilla extract, and icing sugar until soft peaks form. Add the room temperature cream cheese and continue to whip with a mixer until the mixture forms medium peaks – thick, soft, and holds shape with a slight curl at the tip of the beaters.
- Assemble the cookies: Spread a generous amount of cream cheese frosting over each cooled sugar cookie. Add a dollop of strawberry jam on top of the frosting, then garnish with fresh chopped strawberries.
- Add finishing touch: Sprinkle the top of each assembled cookie with biscuit crumbs or graham cracker crumbs to add texture and enhance the cheesecake flavor.
- Serve and enjoy: Serve the strawberry cheesecake cookies fresh or refrigerate and enjoy chilled for a refreshing treat.
Notes
- If using unsalted butter, add 1/4 tsp salt to the dry ingredients to balance flavor.
- The heavy cream in the cookie dough is optional and can be omitted if preferred.
- Baking times may vary depending on cookie size. This recipe yields 6 cookies at 90g each, baked for about 18 minutes. Adjust time accordingly for smaller cookies as they will bake faster.
- Do not underbake the cookies significantly as they will soften under the frosting; bake until just done for best texture.
- Store frosted cookies in the refrigerator to maintain freshness and prevent the frosting from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
