Best Strawberry Cheesecake Cookies with Cream Cheese Frosting
These Strawberry Cheesecake Cookies are the best of both worlds – a crispy, chewy cookie with a creamy cheesecake center. After making these many times, I’ve discovered the trick to getting the perfect texture every time. If you love recipes like this, you’ll also enjoy Creamy Garlic Mushroom Stuffed Shells Recipe for Dinner and Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan.
Why This Best Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Perfectly crispy edges
- Soft and chewy center
- Tangy cream cheese frosting
- Easy to make and customize
What You'll Need for Best 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
- Brown sugar
- Eggs
- Vanilla extract
- Strawberry jam
- Cream cheese
- Vanilla extract
- Strawberry jam
- Cream cheese
- Optional: Sprinkles
- Optional: Chopped nuts
- Optional: Drizzle of melted chocolate
📝 Ingredient Notes
- Strawberry jam: Use your favorite store-bought or homemade jam.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time. → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and promotes even baking. → See on Amazon
How to Make Best Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Prepare the dough: Cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients. Fold in strawberry jam.
- Chill and scoop: Chill dough for 30 minutes. Scoop into balls and place on baking sheet.
- Bake: Bake at 350°F (180°C) for 10-12 minutes. Let cool.
- Prepare frosting: Beat cream cheese and butter. Add powdered sugar and vanilla. Spread on cooled cookies.
Cook's Tips for Perfect Best Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Texture tip: Chilling the dough is crucial for preventing the cookies from spreading too much.
- Common mistake and fix: If your cookies are too cakey, try reducing the baking time by a minute or two.
- Flavor tip: For a stronger strawberry flavor, use freeze-dried strawberries instead of jam.
- Presentation tip: Add sprinkles or a drizzle of melted chocolate for extra pizzazz.
Storing & Reheating Best Strawberry Cheesecake Cookies with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and chilled for up to 24 hours.
Freezing Best Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze baked and unfrosted cookies for up to 3 months. Thaw at room temperature before frosting and 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. Be careful not to overheat.
Recipe Notes
- Chef tip: For a larger batch, double the recipe.
- Best substitution: Substitute the strawberry jam with your favorite fruit jam or preserves.
- Make-ahead: Cookies can be baked ahead and frozen. Frost before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If your cookies are burning on the bottom, reduce the baking time or use a lower oven rack.
Want to level up this recipe?
Cookie scoop — Ensures evenly sized cookies for consistent baking. → Check price on Amazon
Best Strawberry Cheesecake Cookies with Cream Cheese Frosting
Ingredients
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Strawberry jam
- Cream cheese
Seasonings
- Vanilla extract
- Strawberry jam
- Cream cheese
Optional Toppings
- Sprinkles
- Chopped nuts
- Drizzle of melted chocolate
Instructions
- Prepare the dough: Cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients. Fold in strawberry jam.
- Chill and scoop: Chill dough for 30 minutes. Scoop into balls and place on baking sheet.
- Bake: Bake at 350°F (180°C) for 10-12 minutes. Let cool.
- Prepare frosting: Beat cream cheese and butter. Add powdered sugar and vanilla. Spread on cooled cookies.
Notes
- Chef tip: For a larger batch, double the recipe.
- Best substitution: Substitute the strawberry jam with your favorite fruit jam or preserves.
- Make-ahead: Cookies can be baked ahead and frozen. Frost before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If your cookies are burning on the bottom, reduce the baking time or use a lower oven rack.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked and unfrosted cookies for up to 3 months. Thaw at room temperature before frosting and 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. Be careful not to overheat.
- Make ahead: Dough can be made ahead and chilled for up to 24 hours.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 20g
- Fiber: 0g
- Sugar: 12g
- Sodium: 100mg
- Cholesterol: 30mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Strawberry Cheesecake Cookies with Cream Cheese Frosting FAQs
Yes, the dough can be made ahead and chilled. Baked cookies can be frozen before frosting.
Reduce the baking time by a minute or two to prevent overbaking.
Yes, freeze baked and unfrosted cookies for up to 3 months.
Yes, bake at 325°F (165°C) for 8-10 minutes.
Use your favorite fruit jam or preserves.
A Warm Final Note
I can’t wait for you to try Best 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!
