Strawberry Cheesecake Cookies
Try these delicious Strawberry Cheesecake Cookies today! Cheesecake flavored cookies that are soft and chewy topped with a delicious strawberry cheesecake frosting. They’re a great way to celebrate with friends or enjoy on your own!
Strawberry Cheesecake Cookies
These Cheesecake cookies are so delicious and simple to make. This recipe tastes like it is fresh out of a bakery and is so pretty that you can serve it for any occasion. This crunchy and slightly chewy cookie with creamy frosting is so good and great for a party or buffet table. This recipe may become one of your favorites and if you like this one, you will love these Oreo Cheesecake Cookies (5-ingredients) or Cherry Cheesecake Cookies (Melt-in-Your-Mouth).
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Sugar- This is used as the best kind of dessert.
- Vanilla– Use pure extract for the best flavoring.
- Egg– Use these at room temperature.
- Flour- Use all-purpose flour for the best results.
- Baking Powder– Use this to allow the recipe to rise in the oven.
- Powdered Sugar– This is great for homemade icing.
- Food Coloring Gel- You will need rose-pink and red food coloring gel, not liquid food coloring.
- Flavoring– You will need strawberry flavoring for this recipe.
- Strawberries– You will need fresh strawberries for this recipe.
How to Make Strawberry Cheesecake Cookies
To start, put a whisk attachment to the mixing bowl of a standing mixer and put in the butter, sugar, vanilla, and egg, and combine until light and fluffy.
First, the flour and baking powder into another bowl, and combine. Add a bit of the flour at a time and combine.
Thirdly, take the whisk attachment off of the electric mixer and replace it with a paddle attachment.
In addition, you will combine the cookie dough until it forms a ball, and is blended and smooth. Be sure to use a spatula to scrape the sides of the bowl to get all of the ingredients.
Baking the Cookies:
To start, use parchment paper to line two cookie sheets and begin adding small portions of the dough, about one inch in size on prepared cookie sheets and using your hands to roll into smooth balls.
First, place the cookie sheets into the oven for 15 minutes at 350 degrees, or until the cookies begin to turn golden brown on the sides.
Secondly, you will need to check halfway through the baking process, to see if the cookies are starting to crack.
Thirdly, dip a flat bottom glass into sugar before gently pressing on top of each cookie and pressing to spread them out a little more. This will give the cookies, a slightly crinkly look.
To finish, take the cookies out of the oven and transfer them to a wire rack to cool thoroughly while preparing the frosting.
To start, add the butter and cream cheese into a mixing bowl of a standing mixer and combine.
First, just a little at of time, add in the powdered sugar and combine after each addition until smooth and fluffy.
Secondly, portion the frosting into two separate bowls and place a few drops of the rose-pink food coloring in one, and combine, until you have reached your desired bright pink. You can use some powdered sugar, to take in the frosting if it has become too thin.
Next, add long ribbons of frosting on a 10-inch wide plastic grade wrap.
In addition, you will wrap the plastic wrap around the frosting to form a long or lengthwise tube.
Furthermore, you will cut the ends of the plastic wrap and place it into a pastry bag using a large star tip.
To finish, add the frosting onto the finished cookies, and bring it up to a slight point while using a swirling technique.
Finally, top each of the cookies with a strawberry and allow it to sit for 30 minutes to firm up.
Serve and Enjoy!
Is the cookie hard or soft?
This Cheesecake cookie is soft in texture. Similar to the crust of a cheesecake, the cookie is harder and more crumbly. This will allow for a delicious blend of creamy and crumbly texture.
What gives this the cheesecake flavor?
The cheesecake flavor comes from the frosting. You will be blending a few ingredients to make your own homemade cheesecake frosting. It will be swirled on top of the cookie.
More Cheesecake Cookie Recipes:
- White Chocolate Strawberry Cheesecake Cookies
- Pumpkin Thumbprint Cookies (Cheesecake Filling)
- Chocolate Chip Cookie Cups with Cheesecake Filling
- Crème Brulee Cheesecake (Instant Pot)
Strawberry Cheesecake Cookies
- 2 Sticks of Butter - softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla
- 1 Egg
- 3 cups of Flour
- 1 Tablespoon of Baking Powder
- 4 drops of Cheesecake Flavoring
FOR THE FROSTING:
- 4 Tablespoons of butter - softened
- 4 ounces of Cream Cheese
- 4 cups of Powdered Sugar
- Rose Pink Food Coloring Gel
- Red Food Coloring Gel
- Cheesecake Flavoring
- Strawberry Flavoring
- 1 Pint of Fresh Strawberries - Washed/Rinsed and Sliced
- 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!