Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting are the perfect summer treat. After making these many times, I’ve discovered the trick to keeping them crispy is to not overbake them. The warm, gooey strawberry jam filling contrasts perfectly with the creamy cheesecake frosting. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Biscoff Cheesecake Cups Recipe and Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Crispy, golden cookies with a soft, chewy center
- Tangy strawberry jam filling that's not too sweet
- Creamy, dreamy cheesecake frosting that's easy to make
- Perfect for summer cookouts or any day you need a sweet treat
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 powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Strawberry jam
- 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 — Makes cookie dough quickly and evenly → See on Amazon
- Cookie scoop — Ensures evenly sized cookies for even baking → See on Amazon
How to Make Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Prepare the cookie dough: Cream butter and sugar, add eggs and vanilla, then gradually add dry ingredients.
- Form the cookies: Scoop dough, make an indentation, fill with jam, and seal the edges.
- Bake: Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
- Prepare the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost and serve: Let cookies cool, then frost and serve.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Pro tip: Chill the dough for 30 minutes to prevent spreading.
- Common mistake and fix: If cookies overbake, they'll be dry. To fix, add a tablespoon of milk to the dough and reduce baking time.
- Pro tip: For a shortcut, use store-bought frosting.
Storing & Reheating Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store frosted cookies in an airtight container in the fridge for up to 5 days. Make-ahead tip: Make the dough up to 2 days ahead and store in the fridge. Bake as directed.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to 3 months. Thaw and frost before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, use different jam flavors.
- Best substitution: Substitute the strawberry jam with your favorite fruit preserves.
- Make-ahead: Prepare the frosting up to 1 day ahead and store in the fridge.
- Scaling: This recipe can be doubled to make more cookies.
- Troubleshooting: If cookies are too soft, add more flour. If too dry, add a tablespoon of milk.
Want to level up this recipe?
Silicone baking mat — Prevents cookies from sticking and browning too quickly → Check price on Amazon
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Strawberry jam
Seasonings
- Vanilla extract
- Strawberry jam
Optional Toppings
- Cream cheese frosting
Instructions
- Prepare the cookie dough: Cream butter and sugar, add eggs and vanilla, then gradually add dry ingredients.
- Form the cookies: Scoop dough, make an indentation, fill with jam, and seal the edges.
- Bake: Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
- Prepare the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost and serve: Let cookies cool, then frost and serve.
Notes
- Chef tip: For a fun twist, use different jam flavors.
- Best substitution: Substitute the strawberry jam with your favorite fruit preserves.
- Make-ahead: Prepare the frosting up to 1 day ahead and store in the fridge.
- Scaling: This recipe can be doubled to make more cookies.
- Troubleshooting: If cookies are too soft, add more flour. If too dry, add a tablespoon of milk.
Storage
- Fridge: Store frosted cookies in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted cookies for up to 3 months. Thaw and frost before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Make the dough up to 2 days ahead and store in the fridge. Bake as directed.
Nutrition Per Serving
- Calories: 150
- Protein: 1g
- Fat: 7g
- Carbs: 20g
- Fiber: 0g
- Sugar: 12g
- Sodium: 80mg
- 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, make the dough up to 2 days ahead and store in the fridge. Bake as directed.
Overbaking is the most common cause. To fix, add a tablespoon of milk to the dough and reduce baking time.
Yes, freeze unfrosted cookies for up to 3 months. Thaw and frost before serving.
No, the air fryer is not suitable for these cookies as it doesn't provide even heat for baking.
Use your favorite fruit preserves or make your own jam at home.
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!
