Frosted Strawberry Cheesecake Cookies

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These Frosted Strawberry Cheesecake Cookies are so pretty and delicious, too! Soft and chewy cheesecake flavored sugar cookies are topped with a strawberry cheesecake frosting for the perfect spring or summer dessert.

Sugar cookie with cream cheese frosting and a strawberry on top.

Soft Strawberry Cheesecake Cookies

Cheesecake cookies are SO simple to make, so don’t let the seemingly extravagant name fool you! These sweet cookies are always a hit, they look like they’re fresh from your favorite bakery, and they’re so pretty that you can serve them for any occasion. This soft and slightly chewy strawberry version with creamy cheesecake frosting is so yummy, and perfect for a party or buffet table.

If you’re a big fan of easy strawberry cookie recipes, be sure to check these out, too: Strawberry Stuffed Cheesecake Cookies, Strawberry Champagne Cookies, and Strawberry Cake Mix Cookies.

Why You’ll Love This Strawberry Cheesecake Cookies Recipe

These strawberry cheesecake cookies are a big hit in my house, and I guarantee that your family will love them just as much! Here’s why:

  • Soft and chewy. Tender cheesecake cookies topped with velvety cream cheese frosting are the definition of dreamy.
  • Simple. You can have these cookies ready in about 30 minutes – they’re really that easy to make!
  • Perfect for summer. Strawberries are a quintessential summer fruit, and these cookies are packed with their sweet, sugary flavor!

Ingredients You’ll Need

These strawberry cookies require a handful of baking basics, with a few twists thrown in. If you’re looking for exact ingredient amounts, be sure to check out the recipe card below.

For the Cookies

  • 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 – Make sure your egg is room temperature before you begin.
  • Flour – I recommend scooping this into the measuring cup with a spoon, or weighing it to ensure that you get an accurate measurement.
  • Baking powder – To give the cookies a little bit of lift.
  • Cheesecake flavoring – Use more or less of this depending on how strong you’d like the flavor to be. (I find 4 drops is perfect, but feel free to experiment!)

For the Frosting

  • Powdered sugar – It’s a good idea to sift out any clumps so that your frosting comes out nice and smooth.
  • Cream cheese and butter – These should also be at room temperature.
  • Food coloring gel – You will need rose-pink and red food coloring gel, not liquid food coloring.
  • Flavoring – This cream cheese frosting uses both strawberry flavoring and cheesecake flavoring.
  • Strawberries – Fresh strawberries are the perfect finishing touch!
Stack of strawberry cookies with frosting.

How to Make Frosted Strawberry Cheesecake Cookies

These frosted strawberry cheesecake cookies come together in a few simple steps. (The concise, full set of directions can be found in the recipe card below!)

For the Cookies

  • Cream the butter and sugar. Blend together the butter, sugar, vanilla, and egg, and combine until the mixture is light and fluffy.
  • Mix the dry ingredients. Whisk the flour and baking powder in another bowl until combined.
  • Line two cookie sheets with parchment paper. Then, place one inch cookie dough balls on the prepared cookie sheets.
  • Bake. Bake the cookies for 15 minutes at 350 degrees, or until they begin to turn golden brown on the sides.
  • Flatten the cookies. Dip a flat bottom glass into sugar before gently pressing it on top of each cookie.
  • Let them cool. Transfer the cookies to a wire rack to cool thoroughly while preparing the frosting.

For the Strawberry Cheesecake Frosting

  • Blend the butter, cream cheese, and powdered sugar. Mix the butter and cream cheese, and then add in the powdered sugar and mix until smooth.
  • Add food coloring. Spoon the frosting into two separate bowls and add the pink food coloring to one bowl of frosting, along with the cheesecake flavoring. Next, do the same to the other bowl but with the red food coloring and strawberry flavoring.
  • Prepare the frosting for the pastry bag. 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.
  • Frost the cookies. Pipe the frosting neatly on top of the baked cookies.
  • Add a strawberry. Top each of the cookies with a strawberry, and allow them to sit for 30 minutes to firm up.
Frosted strawberry cheesecake cookie with a fresh strawberry slice.

Tips and Tricks

Before you begin, I have a few more pieces of advice to share that will help you get the best possible results with your strawberry cookies!

  • Feel free to use a cookie mix. If you are limited on time, just use a store bought sugar cookie mix. You can add the cheesecake flavoring to the dough, or just skip that part.
  • No need to add food coloring if you don’t want to. You can leave the frosting white and leave out the food coloring if you prefer.
  • Avoid fat-free cream cheese. It’s fine to use low-fat cream cheese to cut some calories, but we do not recommend fat-free.

How to Store

These strawberry cheesecake cookies should last for 3-4 days in the fridge, in an airtight container. Be sure to place them in a single layer. If you know ahead of time that you’ll be saving some cookies for later, I recommend storing those ones without the fresh strawberry slices.

More Cheesecake Cookie Recipes

If you love cheesecake cookies, the following recipes will be automatic favorites:

Strawberry Cheesecake Cookies
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Frosted Strawberry Cheesecake Cookies

Soft and chewy strawberry cheesecake cookies are always a hit. Made with tender cheesecake flavored sugar cookies and velvety cream cheese frosting, they're simply irresistible!
Servings: 40
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients
  

FOR THE FROSTING:

Instructions

  • 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.  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!

Last Step:

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Notes

  • To store. These strawberry cheesecake cookies should last for 3-4 days in the fridge, in an airtight container. Be sure to place them in a single layer. If you know ahead of time that you’ll be saving some cookies for later, I recommend storing those ones without the fresh strawberry slices.

Nutrition

Serving: 40g | Calories: 127kcal | Carbohydrates: 25g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 21mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

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