Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside, soft and chewy on the inside, these **Strawberry Cheesecake Cookies** are the perfect summer treat. After making these many times, I’ve discovered the trick to getting that perfect crispy edge. They’re great for summer cookouts and better than any store-bought version. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Moroccan Sweet Potato and Chickpea Soup Recipe and Fresh Strawberry Salsa Stuffed Avocados Recipe.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Crispy edges with soft, chewy centers
- Tangy cream cheese frosting complements the sweet strawberry cookies
- Easy to make and perfect for summer cookouts
- Better than store-bought versions
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
- Salt
- Vanilla extract
- Optional: Fresh strawberries
- Optional: Powdered sugar for dusting
đź“ť Ingredient Notes
- Strawberry jam: Use seedless jam for a smoother texture.
đź›’ Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and creaming for perfect cookie texture. → 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
- Step 1: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 4: Fold in strawberry jam and white chocolate chips.
- Step 5: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 7: While cookies are cooling, prepare cream cheese frosting. Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk, one tablespoon at a time, until desired consistency is reached.
- Step 8: Once cookies are completely cool, pipe or spread cream cheese frosting onto each cookie. Top with fresh strawberries and dust with powdered sugar, if desired.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- : Chill the dough for at least 30 minutes before baking to prevent cookies from spreading too much.
- Common mistake and fix: If your cookies are coming out flat, try chilling the dough or adding a little more flour to the mixture.
- : For a fun twist, try adding a drop of red food coloring to the dough for a pink hue.
- : Store leftover cookies in an airtight container in the refrigerator for up to one week.
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 one week. Make-ahead tip: Dough can be made ahead and chilled for up to 24 hours.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to three months. Thaw at room temperature before frosting and serving.
Recipe Notes
- Chef tip: For a shortcut, use store-bought frosting and adjust to taste with cream cheese and powdered sugar.
- Best substitution: Substitute the strawberry jam with raspberry or apricot jam for a different flavor twist.
- Make-ahead: Cookies can be baked ahead and frozen. Frost and serve once thawed.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If cookies are browning too quickly, tent the baking sheet with aluminum foil for the remaining baking time.
Want to level up this recipe?
Cookie scoop — Ensures evenly sized cookies for consistent baking and appearance. → 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
- Salt
- Vanilla extract
Optional Toppings
- Fresh strawberries
- Powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 4: Fold in strawberry jam and white chocolate chips.
- Step 5: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 7: While cookies are cooling, prepare cream cheese frosting. Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk, one tablespoon at a time, until desired consistency is reached.
- Step 8: Once cookies are completely cool, pipe or spread cream cheese frosting onto each cookie. Top with fresh strawberries and dust with powdered sugar, if desired.
Notes
- Chef tip: For a shortcut, use store-bought frosting and adjust to taste with cream cheese and powdered sugar.
- Best substitution: Substitute the strawberry jam with raspberry or apricot jam for a different flavor twist.
- Make-ahead: Cookies can be baked ahead and frozen. Frost and serve once thawed.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If cookies are browning too quickly, tent the baking sheet with aluminum foil for the remaining baking time.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Freeze unfrosted cookies for up to three months. Thaw at room temperature before frosting and serving.
- Make ahead: Dough can be made ahead and chilled for up to 24 hours.
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 24 hours. Baked cookies can be frozen for up to three months.
Cookies may spread too much if the dough is not chilled or if too much flour is added. Try chilling the dough or adding a little less flour.
Yes, preheat the air fryer to 325°F (165°C). Bake cookies for 8-10 minutes or until golden brown. Monitor closely to prevent burning.
Raspberry or apricot jam can be used as a substitute for strawberry jam in this recipe.
Use parchment paper or silicone baking mats to prevent cookies from sticking to the baking sheet.
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!
