Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside and soft on the inside, these **strawberry cheesecake cookies** are the perfect summer treat. After making these many times, I’ve discovered the trick to getting that perfect crispy edge while keeping the inside soft and chewy. Keep reading for my best tips, or **jump to the recipe** if you’re ready to start baking. If you love recipes like this, you’ll also enjoy Quick Zucchini Noodles with Pesto and Grilled Shrimp and Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- The perfect balance of crispy and soft
- Easy to make with simple ingredients
- Great for summer cookouts or any day of the week
- Better than takeout and freezes well
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
- sugar
- unsalted butter
- strawberry jam
- vanilla extract
- cream cheese
- powdered sugar
- salt
- baking soda
- vanilla extract
- Optional: fresh strawberries
- Optional: powdered sugar for dusting
📝 Ingredient Notes
- strawberry jam: Use seedless jam for a smoother texture.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time → See on Amazon
- Silicone baking mats — Prevents cookies from sticking and makes cleanup easy → See on Amazon
How to Make Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Make the dough: Cream butter and sugar, add eggs and vanilla, then gradually add flour, baking soda, and salt. Mix in strawberry jam.
- Chill the dough: Cover the bowl and refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven: Preheat to 350°F (175°C).
- Form the cookies: Scoop chilled dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes, until edges are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Beat until light and fluffy.
- Frost and serve: Spread frosting on cooled cookies and top with fresh strawberries. Dust with powdered sugar if desired.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Pro tip: Chilling the dough is crucial for preventing the cookies from spreading too much.
- Common mistake and fix: If your cookies are too soft, try chilling the dough for a longer period or adding a bit more flour.
- Pro tip: For a more intense strawberry flavor, use freeze-dried strawberries crushed into a fine powder and replace some of the flour.
- Pro tip: Store cookies in an airtight container in the refrigerator for up to 5 days.
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: Dough can be made up to 3 days ahead and refrigerated.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to 3 months. Thaw at room temperature before frosting and serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: For a more intense strawberry flavor, use freeze-dried strawberries crushed into a fine powder and replace some of the flour.
- Best substitution: You can substitute the strawberry jam with 1/4 cup of strawberry puree.
- Make-ahead: Dough can be made up to 3 days ahead and refrigerated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your cookies are too soft, try chilling the dough for a longer period or adding a bit more flour.
Want to level up this recipe?
Silicone baking mats — Prevents cookies from sticking and makes cleanup easy → Check price on Amazon
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Ingredients
Main Ingredients
- all-purpose flour
- sugar
- unsalted butter
- strawberry jam
- vanilla extract
- cream cheese
- powdered sugar
Seasonings
- salt
- baking soda
- vanilla extract
Optional Toppings
- fresh strawberries
- powdered sugar for dusting
Instructions
- Make the dough: Cream butter and sugar, add eggs and vanilla, then gradually add flour, baking soda, and salt. Mix in strawberry jam.
- Chill the dough: Cover the bowl and refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven: Preheat to 350°F (175°C).
- Form the cookies: Scoop chilled dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes, until edges are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Beat until light and fluffy.
- Frost and serve: Spread frosting on cooled cookies and top with fresh strawberries. Dust with powdered sugar if desired.
Notes
- Chef tip: For a more intense strawberry flavor, use freeze-dried strawberries crushed into a fine powder and replace some of the flour.
- Best substitution: You can substitute the strawberry jam with 1/4 cup of strawberry puree.
- Make-ahead: Dough can be made up to 3 days ahead and refrigerated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your cookies are too soft, try chilling the dough for a longer period or adding a bit more flour.
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 at room temperature before frosting and serving.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Dough can be made up to 3 days ahead and refrigerated.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 10g
- Carbs: 32g
- Fiber: 0.5g
- Sugar: 20g
- Sodium: 100mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting FAQs
Yes, the dough can be made up to 3 days ahead and refrigerated. Baked cookies can be frozen for up to 3 months.
This could be due to overbaking or not chilling the dough enough. Try reducing the baking time and chilling the dough for a longer period.
Yes, unfrosted cookies can be frozen for up to 3 months. Thaw at room temperature before frosting and serving.
You can substitute the strawberry jam with 1/4 cup of strawberry puree.
No, air fryers are not suitable for baking cookies.
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!
