Description
Delight in these luscious strawberry cheesecake cookies featuring soft brown sugar cookies topped with a creamy whipped cream cheese frosting, fresh chopped strawberries, strawberry jam, and a sprinkle of biscuit or graham cracker crumbs. Perfectly balanced between sweet and tangy, these cookies combine rich, buttery textures with fresh fruity flavors for an irresistible treat.
Ingredients
Units
Scale
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 tbsps + 2 tsps)
- 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 tbsps)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 30g granulated sugar for coating dough balls (2 tbsps + 1 tsp)
Whipped Cream Cheese Frosting
- 100ml double cream or heavy cream (1/4 cup + 3 tbsps)
- 1/2 tsp vanilla extract
- 1 heaped tbsp icing sugar or powdered sugar
- 100g cream cheese, room temperature (1/4 cup + 3 tbsps)
Assembly
- Fresh strawberries, chopped
- Strawberry jam
- Biscuit crumbs or graham cracker crumbs
Instructions
- Make the Cookie Dough: In a large mixing bowl, combine the room temperature salted butter, light brown sugar, and granulated sugar. Mix thoroughly using a mixer or spoon until the mixture is thick and creamy, ensuring the sugars and butter are well incorporated.
- Add Wet Ingredients: Into the butter-sugar mixture, add the egg, double cream or heavy cream, and vanilla extract. Mix until everything is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients. Gently fold the flour mixture in with a spoon or silicone spatula until just combined to avoid over-mixing, which can make cookies tough.
- Chill the Dough: Cover the bowl with plastic wrap and place it in the fridge for about 1 hour. Chilling firms the dough, making it easier to shape and producing a better texture in the baked cookies.
- Prepare to Bake: Preheat your oven to 180°C (350°F) about 10-15 minutes before baking. Line a baking sheet with parchment or baking paper to prevent sticking and allow easy cleanup.
- Shape and Coat Cookies: Remove the chilled dough from the fridge. Divide into 90g portions (approximately 6 balls) or use a cookie scoop for even sizing. Roll each dough ball in the granulated sugar set aside for coating, ensuring an even sugary crust.
- Bake: Arrange the sugar-coated dough balls evenly spaced on the baking sheet. Bake in the preheated oven for 15-18 minutes, depending on cookie size, until lightly golden but still soft in the centers.
- Cool Cookies: Once baked, remove cookies from the oven and let cool completely on the baking sheet; this prevents breakage and sets their shape for decorating.
- Prepare Frosting: In a clean mixing bowl, pour cold double cream, add vanilla extract and icing sugar. Whip with a mixer until soft peaks form—be careful not to overwhip at this stage.
- Add Cream Cheese: Incorporate the softened cream cheese into the whipped cream. Continue whipping until fully combined and the mixture holds medium peaks – thick, soft, and stable enough to spread yet light and airy.
- Assemble the Cookies: Generously spread the cream cheese frosting over each cooled cookie. Add a dollop of strawberry jam on top of the frosting for sweetness and tang.
- Top with Fresh Strawberries and Crumbs: Sprinkle chopped fresh strawberries over the jam layer. Finally, dust the assembled cookies with biscuit or graham cracker crumbs for added texture and flavor.
- Serve and Enjoy: These strawberry cheesecake cookies are best served fresh. Store any leftovers refrigerated to maintain freshness and frosting texture.
Notes
- If using unsalted butter instead of salted, add 1/4 tsp salt to the dry ingredients to balance flavors.
- Double cream/heavy cream in the cookie dough can be omitted if preferred; it adds richness but is optional.
- Baking times vary by cookie size; this recipe yields 6 cookies at 90g each baked for 18 minutes. Smaller cookies require less baking time.
- Cookies will soften slightly under the frosting; avoid underbaking to ensure they hold together well after assembling.
- Store frosted cookies in the refrigerator to keep the cream cheese topping fresh and prevent spoilage.
Nutrition
- Serving Size: 1 cookie (approx. 90g)
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
