Strawberry Cheesecake Cookies

5 from 3 votes

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are a dream come true for cheesecake and cookie lovers alike. They combine the best of both worlds — the creamy, tangy richness of cheesecake and the delightful crumbliness of a cookie, all laced with bold, bright berry flavor.

Prep Time30

Cook Time12

Chilling Time2

Total Time2 42

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 221kcal

Author: Emily Laurae

Equipment

Ingredients

Strawberry Cookies

2 Cups & 2 Tablespoons All-Purpose Flour
¾ teaspoon Kosher Salt
½ teaspoon Baking Soda
4 tablespoons Strawberry Freeze Dried Powder
¾ Cup Unsalted Butter melted
¾ Cup Granulated Sugar
¾ cup Brown sugar
2 Eggs large
1 Egg yolk
1 Tablespoon Vanilla Extract
1 Cup Freeze Dried Strawberry Slices

Cream Cheese Frosting

¼ Cup Unsalted Butter room temperature
1 Cup Cream Cheese room temperature
1 Cup Powdered Sugar Sifted
1 tablespoon Vanilla Paste or vanilla extract

Garnish/Topping

¼ cup Strawberries sliced into small pieces
1 Tablespoon Powdered freeze dried strawberries
1 Tablespoon Graham Cracker Crumbs

US Customary - Metric

Instructions

Cookies

Whisk together the all-purpose flour, freeze dried strawberry powder, salt, and baking soda in a medium bowl.
2 Cups & 2 Tablespoons All-Purpose Flour, ¾ teaspoon Kosher Salt, ½ teaspoon Baking Soda, 4 tablespoons Strawberry Freeze Dried Powder
Mix together the melted butter & sugar, then eggs, yolk, and vanilla in a separate bowl.
¾ Cup Unsalted Butter, ¾ Cup Granulated Sugar, ¾ cup Brown sugar, 2 Eggs, 1 Egg yolk, 1 Tablespoon Vanilla Extract
Add the flour mixture to the wet and stir until everything is combined. Finally, stir in the freeze dried strawberries, saving a few to top the cookies before baking. Using a medium cookie scoop, scoop dough and place them on a lined plate or small baking tray.
1 Cup Freeze Dried Strawberry Slices
Place your dough in the fridge for 2 hours or overnight.
Prepare your baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart on your baking sheets. Preheat the oven to 350 degrees and, one sheet at a time, bake your cookies until the edges are firm and the centers are soft, about 12-14 minutes.
Once the cookies come out of the oven, use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Cool your cookies on a wire rack or cooling rack, and wait to cool completely.

Cream Cheese frosting

Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
¼ Cup Unsalted Butter, 1 Cup Cream Cheese
Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.
1 Cup Powdered Sugar Sifted, 1 tablespoon Vanilla Paste or vanilla extract
Place cream cheese frosting in a plastic bag or pastry bag and cut off the tip to prepare for assembling the tarts!

Assembly

Using a spoon or an offset spatula, and spread cream cheese frosting on top of the strawberry cookies. Top with slices of strawberries, a sprinkle of graham cracker crumbs and strawberry freeze dried powder and enjoy!
¼ cup Strawberries, 1 Tablespoon Powdered freeze dried strawberries, 1 Tablespoon Graham Cracker Crumbs

Notes

How should I store strawberry cheesecake cookies?

When it comes to storing your delightful strawberry cheesecake cookies, there's a simple trick to keep them fresh and ready to devour! For the best results, store the delicious strawberry cookies and the cream cheese frosting separately. First, place the cookies in an airtight container or a resealable bag.

This will help preserve their texture and prevent them from going stale. Next, refrigerate the cream cheese frosting in a separate container. By keeping them apart, you ensure that the cookies stay moist and the frosting remains creamy. When you're ready to enjoy, simply frost the cookies right before serving.

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