Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside, soft and chewy on the inside, these **Strawberry Cheesecake Cookies** are a summer treat that’s better than takeout. After making these many times, I’ve discovered the trick to keeping them crispy is to use cornstarch in the dough. They’re perfect for summer cookouts and family gatherings. Keep reading for my best tips, or **jump to the recipe** below. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe for Dinner and Easy Mediterranean Baked Cod with Tomatoes and Olives.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Crispy on the outside, soft and chewy on the inside
- Fresh strawberry flavor in every bite
- Easy to make with simple ingredients
- Perfect for summer cookouts and family gatherings
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
- Cornstarch
- Cream cheese
- Powdered sugar
- Milk
- Optional: Fresh strawberries for garnish
đź“ť Ingredient Notes
- Strawberry jam: Use seedless strawberry jam for a smoother texture.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes dough preparation quick and easy → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and browning too much → See on Amazon
How to Make Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
- Step 3: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in strawberry jam and white chocolate chips.
- Step 5: Using a cookie scoop or spoon, drop dough onto prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until edges are golden brown.
- Step 6: While cookies are baking, prepare the cream cheese frosting by beating together cream cheese, powdered sugar, and milk until smooth. Drizzle over cooled cookies and garnish with fresh strawberries if desired.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Pro Tip: Chill the dough for at least 30 minutes before baking to prevent cookies from spreading too much.
- Common mistake and fix: If your cookies turn out too soft, try increasing the baking time by a couple of minutes or adding a little more flour to the dough.
- Pro Tip: For a fun twist, try adding a drop of red food coloring to the cream cheese frosting for a pink hue.
- Pro Tip: Store leftover 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 ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before scooping and baking.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze baked cookies for up to 3 months. Thaw overnight in the refrigerator before 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. Be careful not to overheat as this can make the cookies soggy.
Recipe Notes
- Chef tip: Using a kitchen scale to measure ingredients ensures consistent results.
- Best substitution: Substitute strawberry jam with fresh strawberry puree for a more intense strawberry flavor.
- Make-ahead: Cookies can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are browning too much, try covering the baking sheet with aluminum foil or using a lower oven rack.
Want to level up this recipe?
Silicone Spatulas — Help scoop and drop dough onto baking sheets for even-sized cookies → 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
Seasonings
- Cornstarch
- Cream cheese
- Powdered sugar
- Milk
Optional Toppings
- Fresh strawberries for garnish
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
- Step 3: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in strawberry jam and white chocolate chips.
- Step 5: Using a cookie scoop or spoon, drop dough onto prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until edges are golden brown.
- Step 6: While cookies are baking, prepare the cream cheese frosting by beating together cream cheese, powdered sugar, and milk until smooth. Drizzle over cooled cookies and garnish with fresh strawberries if desired.
Notes
- Chef tip: Using a kitchen scale to measure ingredients ensures consistent results.
- Best substitution: Substitute strawberry jam with fresh strawberry puree for a more intense strawberry flavor.
- Make-ahead: Cookies can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are browning too much, try covering the baking sheet with aluminum foil or using a lower oven rack.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days
- Freezer: Freeze baked cookies for up to 3 months. Thaw overnight in the refrigerator before 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. Be careful not to overheat as this can make the cookies soggy.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before scooping and baking.
Nutrition Per Serving
- Calories: 150
- Protein: 1g
- Fat: 7g
- Carbs: 20g
- Fiber: 0g
- Sugar: 12g
- Sodium: 80mg
- Cholesterol: 25mg
- Sat. Fat: 4g
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 ahead and refrigerated for up to 3 days. Baked cookies can be frozen for up to 3 months.
This could be due to overmixing the dough or overbaking the cookies. Try mixing the dough just until combined and keeping an eye on the baking time.
Yes, you can use fresh strawberry puree as a substitute for strawberry jam. However, keep in mind that this may affect the texture and sweetness of the cookies.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze baked cookies for up to 3 months.
While you can try baking cookies in the air fryer, the results may not be as consistent as using a traditional oven. It's best to stick with the oven for this recipe.
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!
