Description
Strawberry Cheesecake Cookies combine a buttery graham cracker cookie base with rich cream cheese frosting and a sweet strawberry topping, creating a delicious Crumbl-style dessert that's perfect for any occasion.
Ingredients
Scale
For the cookies:
- 1 cup salted butter, room temperature (226 g)
- 1½ cups brown sugar (290 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 graham crackers (2 cups of crumbs) (192 g)
- 2 cups all purpose flour (275 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
For the frosting:
- 4 oz cream cheese, room temperature
- ½ cup salted butter (113 g)
- 2½ cups powdered sugar (225 g)
- 2 Tablespoons cornstarch (17 g)
- 1½ teaspoons vanilla extract
- ½ can strawberry pie filling
Instructions
- Cream butter and sugar: In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to cream them together and begin dissolving the sugar.
- Add egg and vanilla: Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully incorporated and the batter is fluffy.
- Prepare graham cracker crumbs: In a blender, pulse the graham crackers until they become a fine powder.
- Mix dry ingredients: Add the graham cracker powder, flour, baking soda, salt, and cinnamon (if using) to the cookie dough. Mix on low speed for about 1 minute until all ingredients are combined.
- Scoop and shape cookies: Scoop the cookie dough onto prepared baking sheets using a large 3-4 tablespoon cookie scoop. Slightly smash each cookie so they are about 2 inches in diameter.
- Bake cookies: Bake at 350 degrees Fahrenheit for 11 minutes. The cookies will start to crack around the edges. Remove from oven and let cool completely before frosting.
- Make frosting: In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed until fluffy, about 1 minute.
- Add remaining frosting ingredients: Add powdered sugar, cornstarch, and vanilla extract. Mix well until smooth with no sugar pockets remaining.
- Frost cookies: Once cookies are completely cool, transfer the cream cheese frosting to a piping bag. Pipe onto each cookie starting from the outside edge in a spiral toward the center.
- Add strawberry topping: Place strawberry pie filling on top of each frosted cookie. Optionally, sprinkle with graham cracker crumbs. Serve and enjoy!
Notes
- Measure or weigh ingredients precisely for consistent results.
- To prevent soggy cookies, add strawberry pie filling just before serving if making ahead.
- Store cookies refrigerated up to 3 days; best served at room temperature.
- Raw cookie dough, baked cookies, and frosting can each be frozen separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
