Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside, soft and chewy on the inside, these Strawberry Cheesecake Cookies with Cream Cheese Frosting are the ultimate summer treat. After making these dozens of times, I’ve discovered the secret to keeping them moist and preventing them from spreading too much. Plus, they’re perfect for summer cookouts! If you love recipes like this, you’ll also enjoy Easy No-Bake Biscoff Cheesecake Cups Recipe and Crispy Southern Hushpuppies Recipe for Easy Dinner Sides.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Easy to make with simple ingredients
- Perfect blend of cheesecake and cookie flavors
- Crispy edges and soft centers
- Great for summer cookouts and potlucks
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
- Cream cheese
- Powdered sugar
- Vanilla extract
- Strawberry jam
- White chocolate chips
- Optional: Sprinkles
- Optional: Fresh strawberries
📝 Ingredient Notes
- Strawberry jam: Use seedless jam for a smoother texture.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and prevents hand fatigue. → 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
- Step 1: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Step 2: 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, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Step 6: Bake for 10-12 minutes or until edges are lightly golden. 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 by beating together cream cheese, powdered sugar, and vanilla extract until smooth. Spread frosting onto cooled cookies and enjoy!
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- General tip: Chill the dough for 30 minutes before baking to prevent spreading.
- Common mistake and fix: If cookies are spreading too much, add a little more flour or chill the dough before baking.
- Flavor boost: Add a teaspoon of lemon zest to the dough for an extra tangy flavor.
- Presentation: Drizzle melted white chocolate over the frosting for an extra special touch.
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: Prepare dough up to 2 days ahead. Store in the refrigerator until ready to bake.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to 3 months. Thaw overnight 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 (frosting may become soft).
Recipe Notes
- Chef tip: For a fun twist, try adding a spoonful of cookie dough to each cookie dough ball before baking for a surprise center.
- Best substitution: Substitute the strawberry jam with your favorite fruit preserves for a different flavor twist.
- Make-ahead: Prepare the cream cheese frosting up to 1 day ahead. Store in the refrigerator until ready to use.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If cookies are burning on the bottom, reduce oven temperature by 25°F (14°C) and/or use a lower rack position.
Want to level up this recipe?
High-quality baking sheets — Ensures even baking and prevents hot spots. → 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
- Cream cheese
- Powdered sugar
Seasonings
- Vanilla extract
- Strawberry jam
- White chocolate chips
Optional Toppings
- Sprinkles
- Fresh strawberries
Instructions
- Step 1: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Step 2: 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, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Step 6: Bake for 10-12 minutes or until edges are lightly golden. 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 by beating together cream cheese, powdered sugar, and vanilla extract until smooth. Spread frosting onto cooled cookies and enjoy!
Notes
- Chef tip: For a fun twist, try adding a spoonful of cookie dough to each cookie dough ball before baking for a surprise center.
- Best substitution: Substitute the strawberry jam with your favorite fruit preserves for a different flavor twist.
- Make-ahead: Prepare the cream cheese frosting up to 1 day ahead. Store in the refrigerator until ready to use.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If cookies are burning on the bottom, reduce oven temperature by 25°F (14°C) and/or use a lower rack position.
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 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 (frosting may become soft).
- Make ahead: Prepare dough up to 2 days ahead. Store in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 5g
- Carbs: 18g
- Fiber: 0g
- Sugar: 12g
- Sodium: 80mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting FAQs
Yes, prepare the dough up to 2 days ahead and store in the refrigerator until ready to bake. Frost the cookies just before serving.
This could be due to overmixing the dough or not chilling the dough before baking. Try chilling the dough for 30 minutes before baking.
Yes, freeze unfrosted cookies for up to 3 months. Thaw overnight before frosting and serving.
While you can try, the air fryer may not provide the same even baking as a traditional oven. For best results, stick to the oven method.
Try using your favorite fruit preserves or even a combination of jams for a unique 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!
