Description
For the Cookies:
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Cheesecake Frosting:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Topping:
1/2 cup crushed graham crackers
1/2 cup strawberry preserves
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually mix the dry into the wet until combined.
Scoop large dough balls onto the prepared baking sheet and flatten slightly.
Bake for 12-14 minutes, until edges are set but centers remain soft. Let cool completely.
For the frosting, beat cream cheese, powdered sugar, and vanilla until smooth.
Spread a generous layer of frosting over each cooled cookie.
Sprinkle with crushed graham crackers and drizzle strawberry preserves on top.
Prep Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Kcal: 320 per cookie
Servings: 12 cookies
Step-by-Step Guide
Follow these detailed instructions for perfect Strawberry Cheesecake Cookies every time.
- Prepare Dry Ingredients: In a medium bowl, thoroughly whisk together the 3 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even leavening and flavor distribution.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium-high speed to beat the softened butter and granulated sugar for 3-4 minutes. The mixture should be pale in color and fluffy, which is key for a soft cookie texture.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then, mix in the 2 teaspoons of vanilla extract until just combined.
- Combine Wet and Dry: Reduce mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing only until no dry streaks remain. Overmixing will develop gluten and make the cookies tough.
- Portion and Bake: Using a large cookie scoop or 1/4 cup measure, portion dough onto the parchment-lined sheet. Gently flatten each ball to about 3/4-inch thickness. Bake on the center rack for 12-14 minutes. The cookies are done when the edges are lightly golden but the centers still look soft and puffy.
- Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They must be completely cool before frosting to prevent melting.
- Make Frosting & Assemble: Beat the softened cream cheese, powdered sugar, and vanilla until perfectly smooth. Spread a generous layer on each cookie, then immediately sprinkle with crushed graham crackers and drizzle with strawberry preserves.
Serving Suggestions
These decadent cookies are perfect for special occasions. Serve them as a show-stopping dessert at dinner parties or potlucks. For a festive touch, arrange them on a tiered stand. Pair with a glass of cold milk, a scoop of vanilla ice cream, or a cup of coffee to balance the sweetness. They are best enjoyed the day they are assembled but can be refrigerated for up to 2 days.
How-to Summary
To make Strawberry Cheesecake Cookies: 1) Cream butter and sugar until fluffy. 2) Mix in eggs and vanilla. 3) Combine dry ingredients separately, then blend into wet mix. 4) Scoop, flatten, and bake at 350°F for 12-14 minutes. 5) Cool fully. 6) Frost with blended cream cheese, powdered sugar, and vanilla. 7) Top with graham cracker crumbs and a strawberry preserve drizzle.
Frequently Asked Questions
Can I use frozen strawberries instead of preserves? For the topping, preserves are recommended for their thick, glossy consistency. Using fresh or frozen berries will release too much water and make the cookies soggy. For a fresh twist, use a high-quality, thick preserve with minimal added liquid.
How do I store these cookies? Due to the cream cheese frosting, store assembled cookies in a single layer in an airtight container in the refrigerator for up to 2 days. You can store the unfrosted baked cookies at room temperature for 3 days and frost them just before serving.
Can I make the cookie dough ahead of time? Yes. Portion the dough into balls, place them on a baking sheet, and freeze solid. Then transfer the frozen dough balls to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
My cookies spread too much. What happened? This is usually caused by butter that is too warm or melted. Ensure your butter is softened but still cool to the touch. Also, check that your baking powder and soda are fresh and that you measured your flour correctly (spoon and level method).
Can I use a different fruit topping? Absolutely! Raspberry, blueberry, or cherry preserves all work wonderfully. You could also use a lemon curd for a tangy lemon cheesecake variation.
Common Mistakes to Avoid
- Using Melted Butter: This will cause excessive spreading. Butter should be softened but still hold its shape.
- Overmixing the Dough: Mix just until the flour is incorporated to keep the cookies tender.
- Frosting Warm Cookies: The cream cheese frosting will melt and slide off. Patience is key—let cookies cool completely.
- Overbaking: Remove cookies when the edges are set but centers look soft. They will continue to set as they cool.
- Using Cold Cream Cheese: For a lump-free, smooth frosting, ensure your cream cheese is fully softened at room temperature.
Conclusion
These Strawberry Cheesecake Cookies masterfully combine the beloved flavors of cheesecake with the convenience of a handheld cookie. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive and delicious treat that is sure to delight. The contrast of the soft cookie, creamy frosting, crunchy graham cracker, and sweet-tart strawberry topping makes every bite a perfect harmony of textures and flavors. Enjoy the process and the delicious results!
