Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside and soft and chewy on the inside, these Strawberry Cheesecake Cookies are the ultimate dessert. After making these many times, I’ve perfected the recipe to give you the best texture and flavor. The crispy edges and the fresh strawberry chunks make these cookies irresistible. If you love recipes like this, you’ll also enjoy Slow Cooker Creamy Chicken Tortellini Dinner Recipe and Crispy Sticky Chicken Bao Buns Recipe for Easy Dinner.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Crispy edges with a soft, chewy center
- Fresh strawberry chunks in every bite
- Easy to make and perfect for any occasion
- Better than takeout and a family favorite
What You'll Need for Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Strawberry jam
- Strawberries
- Cream cheese
- Vanilla extract
- Strawberry jam
- Strawberries
- Cream cheese
- Optional: Powdered sugar for dusting
đź“ť Ingredient Notes
- Strawberry jam: Use seedless strawberry jam for a smoother texture.
đź›’ Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and promotes even baking → See on Amazon
How to Make Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Prepare the dough: Cream butter and sugars, add eggs and vanilla, then gradually add dry ingredients. Fold in strawberry jam and chopped strawberries.
- Chill the dough: Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Form the cookies: Scoop dough onto the baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies: Bake for 10-12 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Beat cream cheese and powdered sugar until smooth. Add vanilla extract and milk, one tablespoon at a time, until desired consistency is reached.
- Frost the cookies: Once cookies are completely cool, frost with cream cheese frosting and dust with powdered sugar.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Common mistake and fix: The #1 reason these cookies fail is using too much flour. This makes the cookies dry and crumbly. To prevent this, measure your flour accurately using the spoon and level method.
- Texture tip: For extra crispy edges, use a silicone baking mat or parchment paper and make sure your oven is fully preheated.
- Flavor tip: For a more intense strawberry flavor, add a few drops of red food coloring to the dough.
- Storage tip: Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
Storing & Reheating Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The dough can be made ahead of time and refrigerated for up to 3 days.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through. This may make the cookies slightly soft.
Recipe Notes
- Chef tip: For a fun twist, add a few chocolate chips to the dough.
- Best substitution: Substitute the strawberry jam with raspberry or apricot jam for a different flavor.
- Make-ahead: The dough can be made ahead of time and refrigerated for up to 3 days.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 350°F (175°C) and check them more frequently.
Want to level up this recipe?
High-quality baking sheet — Ensures even baking and promotes crispy edges → Check price on Amazon
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Ingredients
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Strawberry jam
- Strawberries
- Cream cheese
Seasonings
- Vanilla extract
- Strawberry jam
- Strawberries
- Cream cheese
Optional Toppings
- Powdered sugar for dusting
Instructions
- Prepare the dough: Cream butter and sugars, add eggs and vanilla, then gradually add dry ingredients. Fold in strawberry jam and chopped strawberries.
- Chill the dough: Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Form the cookies: Scoop dough onto the baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies: Bake for 10-12 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Beat cream cheese and powdered sugar until smooth. Add vanilla extract and milk, one tablespoon at a time, until desired consistency is reached.
- Frost the cookies: Once cookies are completely cool, frost with cream cheese frosting and dust with powdered sugar.
Notes
- Chef tip: For a fun twist, add a few chocolate chips to the dough.
- Best substitution: Substitute the strawberry jam with raspberry or apricot jam for a different flavor.
- Make-ahead: The dough can be made ahead of time and refrigerated for up to 3 days.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 350°F (175°C) and check them more frequently.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unfrosted cookies for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through. This may make the cookies slightly soft.
- Make ahead: The dough can be made ahead of time and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 20g
- Fiber: 1g
- Sugar: 12g
- Sodium: 100mg
- Cholesterol: 30mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting FAQs
Yes, the dough can be made ahead of time and refrigerated for up to 3 days. Once baked, store cookies in an airtight container in the refrigerator for up to 5 days.
The most common reason for dry cookies is using too much flour. Make sure to measure your flour accurately using the spoon and level method.
Yes, freeze unfrosted cookies for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
No, these cookies are best baked in the oven. The air fryer may not provide the same results.
You can substitute the strawberry jam with raspberry or apricot jam for a different flavor.
A Warm Final Note
I can’t wait for you to try Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
