Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside, soft and chewy on the inside, these strawberry cheesecake cookies are the ultimate treat. After making these many times, I’ve found the secret to the perfect texture is chilling the dough. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy One-Pan Lemon Chicken and Rice Dinner Recipe and Creamy Roasted Red Pepper and Garlic Dip Easy Recipe.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- The crispy exterior gives way to a soft, chewy center.
- The tangy cream cheese frosting perfectly complements the sweet strawberry cookie.
- They're easy to make and always a crowd-pleaser.
- Better than takeout, these cookies are perfect for any occasion.
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
- Egg
- Vanilla extract
- Strawberry jam
- White chocolate chips
- Vanilla extract
- Strawberry jam
- Optional: Cream cheese frosting
📝 Ingredient Notes
- Strawberry jam: Use seedless jam for a smoother texture.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and prevents overmixing. → See on Amazon
- Silicone baking mats — 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 sugar, add egg and vanilla, then mix in dry ingredients and strawberry jam. Chill the dough for at least 1 hour.
- Form the cookies: Scoop chilled dough onto baking sheets, press in white chocolate chips, and chill again for 15 minutes.
- Bake the cookies: Bake at 350°F (175°C) for 10-12 minutes, until edges are golden.
- Prepare the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost and serve: Let cookies cool, then frost with cream cheese frosting and serve.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Common mistake and fix: Don't overbake the cookies. They may seem underdone, but they'll firm up as they cool.
- Pro tip: For a prettier presentation, use a small offset spatula to spread the frosting.
- Pro tip: Store any leftover cookies in an airtight container in the refrigerator to keep the frosting fresh.
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: Dough can be made ahead and chilled for up to 3 days.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to 3 months. Thaw at room temperature before frosting and serving.
Recipe Notes
- Chef tip: For a fun twist, add a drop of red food coloring to the frosting for a pink hue.
- Best substitution: Substitute the strawberry jam with raspberry or apricot jam for a different flavor.
- Make-ahead: Cookies can be baked ahead and frozen. Frost before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are spreading too much, chill the dough for longer before baking.
Want to level up this recipe?
High-quality strawberry jam — Ensures the best flavor and texture in your cookies. → 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
- Egg
- Vanilla extract
- Strawberry jam
- White chocolate chips
Seasonings
- Vanilla extract
- Strawberry jam
Optional Toppings
- Cream cheese frosting
Instructions
- Prepare the dough: Cream butter and sugar, add egg and vanilla, then mix in dry ingredients and strawberry jam. Chill the dough for at least 1 hour.
- Form the cookies: Scoop chilled dough onto baking sheets, press in white chocolate chips, and chill again for 15 minutes.
- Bake the cookies: Bake at 350°F (175°C) for 10-12 minutes, until edges are golden.
- Prepare the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost and serve: Let cookies cool, then frost with cream cheese frosting and serve.
Notes
- Chef tip: For a fun twist, add a drop of red food coloring to the frosting for a pink hue.
- Best substitution: Substitute the strawberry jam with raspberry or apricot jam for a different flavor.
- Make-ahead: Cookies can be baked ahead and frozen. Frost before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are spreading too much, chill the dough for longer before baking.
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 at room temperature before frosting and serving.
- Make ahead: Dough can be made ahead and chilled for up to 3 days.
Nutrition Per Serving
- Calories: 150
- Protein: 1g
- Fat: 7g
- Carbs: 20g
- Fiber: 0g
- Sugar: 12g
- Sodium: 80mg
- Cholesterol: 20mg
- 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 and chilled for up to 3 days. Baked cookies can be frozen for up to 3 months.
Overbaking is the most common reason for dry cookies. Make sure to pull them out of the oven when the edges are just golden.
No, these cookies are best baked in the oven. The air fryer may not cook them evenly.
Raspberry or apricot jam can be used as a substitute for strawberry jam.
Yes, these cookies are perfect for any occasion. They're a great addition to a Thanksgiving dessert spread.
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!
