Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting are the perfect summer treat. After making these many times, I discovered the trick to getting that crispy edge and soft center. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chinese Chow Mein with Fresh Veggies in 25 Minutes and Refreshing Keto Hibiscus Lime Sparkling Water Recipe.
Why This Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Crispy edges with a soft, chewy center
- Tangy cream cheese frosting that's irresistible
- Easy to make with simple ingredients
- Better than takeout and perfect for summer cookouts
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
- Salt
- Vanilla extract
- Optional: Cream cheese frosting
📝 Ingredient Notes
- Strawberry jam: Use good quality jam for the best flavor.
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents cookies from sticking and ensures even baking. → See on Amazon
- Stand mixer — Makes cookie dough preparation quick and easy. → See on Amazon
How to Make Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Step 1: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 2: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, mixing just until combined.
- Step 4: Fold in strawberry jam and white chocolate chips.
- Step 5: Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes or until edges are golden brown.
- Step 6: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Spread cream cheese frosting on cooled cookies.
Cook's Tips for Perfect Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Common mistake and fix: Don't overmix the dough to prevent tough cookies. Mix just until combined.
- : For a more intense strawberry flavor, use freeze-dried strawberries instead of jam.
- : Store cookies in an airtight container at room temperature 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 at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.
Freezing Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: For a fun twist, add a drop of red food coloring to the frosting for a pink hue.
- Best substitution: Substitute the white chocolate chips with dark chocolate chips for a different flavor combination.
- Make-ahead: Dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10 minutes before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are burning on the bottom, reduce oven temperature to 350°F (175°C) and use a baking stone or inverted baking sheet to insulate the bottom of the cookies.
Want to level up this recipe?
High-quality baking sheets — Ensure even baking and prevent hot spots for perfect cookies every time. → 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
- Salt
- Vanilla extract
Optional Toppings
- Cream cheese frosting
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 2: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, mixing just until combined.
- Step 4: Fold in strawberry jam and white chocolate chips.
- Step 5: Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes or until edges are golden brown.
- Step 6: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Spread cream cheese frosting on cooled cookies.
Notes
- Chef tip: For a fun twist, add a drop of red food coloring to the frosting for a pink hue.
- Best substitution: Substitute the white chocolate chips with dark chocolate chips for a different flavor combination.
- Make-ahead: Dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 10 minutes before baking.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are burning on the bottom, reduce oven temperature to 350°F (175°C) and use a baking stone or inverted baking sheet to insulate the bottom of the cookies.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 150
- Protein: 1.5g
- Fat: 6g
- Carbs: 22g
- Fiber: 0.5g
- Sugar: 12g
- Sodium: 100mg
- Cholesterol: 20mg
- Sat. Fat: 3.5g
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. Let it sit at room temperature for 10 minutes before baking.
Overmixing the dough can lead to tough, dry cookies. Mix just until combined to prevent this.
Not recommended for freezing. The texture may become soggy upon thawing.
Yes, preheat air fryer to 350°F (175°C), place cookies in the basket, and cook for 8-10 minutes or until edges are golden brown.
Dark chocolate chips or butterscotch chips can be used as a substitute.
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!
