These Frosted Strawberry Cheesecake Cookies are so pretty and delicious too! Soft and chewy cheesecake flavored sugar cookies topped with a strawberry cheesecake frosting.
Cheesecake Cookies with Strawberry Cheesecake Frosting
These Cheesecake cookies are so delicious and simple to make. This cookie recipe tastes like it is fresh out of a bakery and is so pretty that you can serve it for any occasion. This soft and slightly chewy cookie with creamy cheesecake frosting is so yummy and perfect for a party or buffet table.
Here are some other versions of cheesecake cookies that you will love: Strawberry Stuffed Cheesecake Cookies, Oreo Cheesecake Cookies (5-ingredients) or Cherry Cheesecake Cookies (Melt-in-Your-Mouth).
Ingredients You’ll Need
- Butter – unsalted butter is used to control the amount of salt in the recipe.
- Sugar – granulated sugar is used for the cookie dough.
- Vanilla – pure extract is best.
- Egg – room temperature.
- Dry ingredients – flour and baking powder.
- Powdered Sugar – this is for the frosting.
- Food Coloring Gel – you will need rose-pink and red food coloring gel, not liquid food coloring.
- Flavoring – strawberry flavoring and cheesecake flavoring.
- Strawberries – fresh strawberries.
How to Make Frosted Strawberry Cheesecake Cookies
These frosted strawberry cheesecake cookies are so simple to make and only take 30 minutes from start to finish.
- Mix the butter, sugar, vanilla, and egg, and combine until light and fluffy.
- Whisk the flour and baking powder into another bowl until combined.
- Line two cookie sheets with parchment paper.
- Place one inch cookie dough balls on prepared cookie sheets.
- Baked for 15 minutes at 350 degrees, or until the cookies begin to turn golden brown on the sides.
- Dip a flat bottom glass into sugar before gently pressing on top of each cookie to flatten out a bit.
- Transfer the cookies to a wire rack to cool thoroughly while preparing the frosting.
Strawberry Cheesecake Frosting:
- Mix the butter and cream cheese and add in powdered sugar until smooth.
- Spoon the frosting into two separate bowls and add the pink colored food coloring to one bowl of frosting.
- Add long ribbons of frosting on a 10-inch wide plastic grade wrap. Roll and form a long or lengthwise tube.
- Cut the ends of the plastic wrap and place it into a pastry bag using a large star tip.
- Pipe the frosting on top of the baked cookies
- Top each of the cookies with a strawberry and allow it to sit for 30 minutes to firm up.
Tips and Tricks
- If you are limited on time, just use store bought sugar cookie mix from the store. You can add the cheesecake flavoring to the dough or just skip that part.
- You can leave the frosting white and leave out the food coloring if you prefer.
- It’s fine to use low-fat cream cheese to cut some calories, but we do not recommend fat-free.
More Cheesecake Cookie Recipes:
- White Chocolate Strawberry Cheesecake Cookies
- Pumpkin Thumbprint Cookies (Cheesecake Filling)
- Chocolate Chip Cookie Cups with Cheesecake Filling
- Cheesecake Cookies Bars
- Crème Brulee Cheesecake
Frosted Strawberry Cheesecake Cookies
- In the mixing bowl of a stand mixer, using the whisk attachment, add the Butter, Sugar, Vanilla, Cheesecake Flavoring, and Egg, and blend until light and fluffy. In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the flour a little at a time and mix on low to blend, until all the flour is added. Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
- Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in Sugar before lightly applying it to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies a crinkle look.
- When the cookies are done, remove them from the oven to a wire rack to cool completely. While cookies are cooling, make the Frosting.
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy. Divide the Frosting evenly into two bowls. In one bowl, add a couple of drops of the Cheesecake flavoring, and stir well to blend. If the Frosting thinned a bit add a Tablespoon of Powdered Sugar and stir to blend.
- In the other bowl, add a few drops of the Red Food Coloring Gel, and stir to blend. Then add a few drops of Strawberry Flavoring, and stir to blend. If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
- Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO – Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the frosting onto the cookies, using a swirl, and bring it up to a point. Place a strawberry slice on the top of each cookie. Allow the Frosting to set or firm up a bit, about 30 minutes. Serve, and Enjoy!