Description
These strawberry cheesecake cookies combine soft, rich brown sugar cookies with a luscious whipped cream cheese frosting, topped with a dollop of strawberry jam and fresh strawberries for the perfect balance of sweetness and tang. Ideal for dessert lovers, these cookies feature a delightful texture and flavor that mimics the classic cheesecake experience in cookie form.
Ingredients
Brown Sugar Cookies
- 125g salted butter, room temperature (1/2 cup + 1 tbsp)
- 100g light brown sugar (1/2 cup, packed)
- 50g granulated sugar (3 tbsp + 2 tsp)
- 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 tbsp)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 30g granulated sugar, for coating dough balls (2 tbsp + 1 tsp)
Whipped Cream Cheese Frosting
- 100ml double cream or heavy cream (1/4 cup + 3 tbsp)
- 1/2 tsp vanilla extract
- 1 heaped tbsp icing sugar or powdered sugar
- 100g cream cheese, room temperature (1/4 cup + 3 tbsp)
Assembly Toppings
- 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 using a mixer or spoon until the mixture is thick and creamy.
- Add wet ingredients: Beat in the large egg, 1 tsp of heavy cream, and vanilla extract until fully incorporated and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the plain flour, baking powder, and baking soda. Gently fold the dry ingredients into the wet mixture using a spoon or silicone spatula until just combined—avoid overmixing to keep cookies tender.
- Chill the dough: Place the dough bowl in the fridge and chill for about 1 hour to firm up, which helps with shaping and baking.
- Preheat oven and prepare baking sheet: About 10–15 minutes before baking, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Shape and coat dough: Remove the dough from the fridge. Separate it into 90g portions using a cookie scoop or by hand. Roll each ball in the granulated sugar for coating, then place on the prepared baking sheet, spaced evenly.
- Bake the cookies: Bake at 180°C (350°F) for 15 to 18 minutes depending on cookie size. They should be set but still soft. Remove from oven and let cool completely on the baking sheet.
- Make the cream cheese frosting: In a bowl, add cold heavy cream, vanilla extract, and icing sugar. Whip using a mixer until soft peaks form. Then add room temperature cream cheese and whip again until combined to a medium peak texture—the frosting should be thick, soft, and hold its shape with a gentle curl on the beaters.
- Assemble the cookies: Spread a generous layer of the cream cheese frosting onto each cooled sugar cookie. Add a dollop of strawberry jam on top.
- Add fresh toppings: Garnish each cookie with chopped fresh strawberries and a sprinkle of biscuit or graham cracker crumbs for added texture and flavor.
- Serve and enjoy: Serve immediately or store frosted cookies in the refrigerator to keep them fresh.
Notes
- If using unsalted butter, add 1/4 tsp salt to the dry ingredients to balance the flavor.
- You can omit heavy cream in the cookie dough if preferred; the cookies will still turn out well but slightly less tender.
- Baking times vary by cookie size. This recipe yields 6 cookies at 90g each baked for 18 minutes. Smaller cookies will require less time—watch carefully to avoid overbaking.
- Cookies soften under the frosting, so avoid underbaking too much to maintain texture.
- Store frosted cookies in the fridge to preserve freshness and keep the frosting firm.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
