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Irresistible Strawberry Cheesecake Cookies

These cookies combine the creamy decadence of cheesecake with the freshness of strawberries, offering a delightful twist on a classic dessert that's quick to whip up.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 125 g salted butter, at room temperature 1/2 cup + 1 tbsp
  • 100 g packed light brown sugar 1/2 cup
  • 50 g granulated sugar 3 tbsps + 2 tsps
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature
  • 1 tsp double cream or heavy cream
  • 220 g all-purpose flour 1 cup + 1/4 cup + 2 tbsps
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 30 g granulated sugar for coating cookie dough balls 2 tbsps + 1 tsp
For the Frosting
  • 100 ml double cream or heavy cream 1/4 cup + 3 tbsps
  • 1/2 tsp vanilla extract
  • 1 heaped tbsp icing sugar or powdered sugar
  • 100 g cream cheese, at room temperature 1/4 cup + 3 tbsps
For Topping
  • Fresh strawberries, chopped
  • Strawberry jam
  • Biscuit crumbs or graham cracker crumbs

Method
 

Preparation
  1. Cream 125g of softened salted butter with 100g of packed light brown sugar and 50g of granulated sugar until light and fluffy.
  2. Add one large room-temperature egg, 1 tsp of vanilla extract, and 1 tsp of heavy cream, mixing until well incorporated.
  3. Gradually add 220g of sifted all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp baking soda, folding gently until just combined.
  4. Chill the dough for at least 30 minutes for easier handling.
  5. Preheat your oven to 350°F (175°C).
  6. Roll the chilled dough into balls about 1.5 inches in diameter.
  7. Coat each ball in granulated sugar for a subtle crunch, then place them well apart on a baking sheet lined with parchment paper.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden and the centers stay soft.
  2. Let them cool on a rack.
Frosting
  1. Whip 100ml of chilled heavy cream until soft peaks form.
  2. In another bowl, beat 100g of softened cream cheese, adding a heaped tbsp of icing sugar and 1/2 tsp of vanilla extract.
  3. Gently fold the whipped cream into the cream cheese mixture to create a smooth, luscious frosting.
Assembly
  1. Spread a dollop of frosting onto each cooled cookie, top with chopped fresh strawberries, a small spoonful of strawberry jam, and sprinkle with biscuit crumbs.

Notes

These cookies are best enjoyed fresh but will keep in an airtight container for about 3-5 days at room temperature. If you want to extend their life, freeze them for up to 3 months. Simply thaw at room temperature when you’re ready to indulge. For a fun twist, try using alternate fruits like blueberries or raspberries.