Do you remember the Strawberry Shortcake ice cream bars? Well these Strawberry Cheesecake Cookies are better than those! In my last blog post, I mentioned I would be doing a cookie series… so here’s the second part to that!
THE STRAWBERRY CHEESECAKE COOKIES EXPLAINED:
Fluffy, soft sugar cookies covered in cream cheese frosting and topped with a golden oreo- strawberry mixture.
HOW TO MAKE THESE STRAWBERRY CHEESECAKE COOKIES:
make the dough:
bake the cookies:
make the frosting:
make the topping:
- granulated sugar
- brown sugar
- vanilla extract
- baking soda
- baking powder
- cream cheese
- powdered sugar
- freeze-dried strawberries
- golden oreos
- cookie scoop
- cookie sheet
- mixing bowls
- stand mixer or hand held electric mixer
How do I store these cookies?
These cookies can be stored in a ziploc bag at room temperature for up to 4 days or in the refrigerator up to 6 days.
Scaling- Double/triple or half the recipe (how to/what not to do/why)
This recipe is so simple, it should not be difficult to half it, double it, or triple it.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Strawberry Cheesecake Cookies
- 1 cup 230g butter, softened
- 1/3 cup 60g brown sugar
- 1 cup 240g granulated sugar
- 1 egg
- 2 egg yolks
- 1 tbsp pure vanilla extract
- 1 ⅔ cups 250g all-purpose flour
- 1 cup 172g cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Cream Cheese Frosting
- 4 oz cream cheese
- 4 tbsp 2 oz butter
- 1 cup powdered sugar
Strawberry Cheesecake Topping
- 1 oz freeze dried strawberries
- 10 golden oreos crushed
- Preheat the oven to 350 F and line a cookie sheet with parchment paper and set aside.
- In a stand mixer, beat softened butter, granulated sugar, and brown sugar until combined and fluffy, about 2 minutes.
- Add the egg, egg yolks, and vanilla extract then mix until just combined.
- In a medium bowl, whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt. Add this dry mixture to the stand mixer with the wet ingredients. Mix until fully combined.
- Using a 2 tablespoon cookie scoop, take a full scoop of dough and in form it into a ball. Place on the cookie sheet and gently flatten it with your fingers until the "disc" is approximately 2 1/4 inches in diameter. Repeat while spacing out the dough "discs" about 3 to 4 inches from each other.
- Bake for 9-12 minutes or until golden and puffy. After 15 minutes the cookies can be transferred to a cooling rack. There will most likely be 2-3 batches of cookies being made. Remember that after the first batch, the pan will already be warm so the time baking time can be reduced (ex: the first batch took 11-12 minutes to become golden and puffy, but the second batch may only need to be in for 9-10 minutes)
- To make the frosting: In a small mxing bowl, beat cream cheese and the 2 oz of butter together until smooth. Add in powdered sugar and mix until perfectly creamy. You can either spread it on top of the cookie like you would a cinnamon roll or to pipe it on in a swirl for a cleaner look!
- To make the toping: Mix the freeze-dried srawberries and golden oreos in a food processor (or using a rolling pin and a ziploc bag) until they are medium-large crumbs.