Who could resist the flavor of strawberry cheesecake in cookie form? Not me! These Strawberry Cheesecake Cookies are so soft and flavorful, you'll be making them at your house on repeat!
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These Strawberry Cheesecake Cookies are cream cheese sugar cookies sandwiched with swirls of strawberry cream cheese frosting! Just sweet enough, these beauties are perfect for dessert or an afternoon pick-me-up with a cup of coffee or tea!
If you enjoy this recipe, check out my posts for No Bake Strawberry Crunch Cheesecake, Strawberry Jam Cookies, and Strawberry Shortbread Cookies!
Ingredients
The ingredient list for both the cookie and the frosting recipes are short (and sweet)! These cookies really are simple, it's just the extra frill of making them into sandwiches that takes them to the next level!
Cream Cheese Sugar Cookie Ingredients
- Flour - Provides structure and moisture for the cookies. I used all-purpose flour.
- Baking Powder - Provides leavening to the cookies.
- Salt - Helps to balance and enhance the flavor of the cake.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Cream Cheese - For moisture, richness, and flavor. I used full-fat cream cheese, which results in wonderfully rich and soft cookies. You want your cream cheese to be at room temperature.
- Sugar - For sweetness and keeping the cookies soft and moist.
- Egg - Provides structure and a little richness. You want your egg to be at room temperature.
- Vanilla Bean Paste - For flavor and beautiful black vanilla bean specks in the cookies! It's no secret that I love vanilla bean paste. It's soooo tasty without the vanilla bean price tag (and it pretty much stays good forever). If you prefer to substitute, you can use an equal measure of vanilla extract.
Strawberry Cream Cheese Frosting Ingredients
- Cream Cheese - You can't have cream cheese frosting without it! Provides wonderful flavor and creamy texture. I used full-fat cream cheese, which you want to have at room temperature before your use it.
- Unsalted Butter - For smooth richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be at room temperature before you start.
- Vanilla Bean Paste - For flavor! If you prefer to substitute, you can use an equal measure of vanilla extract.
- Strawberry Extract - For an added kick of strawberry flavor. This is optional, since the freeze-dried berries have such great flavor! If you don't have it on-hand, just skip it.
- Salt - To balance and enhance the flavors of the frosting.
- Freeze-Dried Strawberries - For flavor and beautiful color! Make sure to use *freeze-dried* strawberries, as they are free of moisture and will process into a powder.
- Powdered Sugar - For sweetness, and because it dissolves completely, giving your frosting a smooth, creamy texture.
Instructions
These cookies aren't difficult to put together, they just take a little time! You'll want to note that there is chill time for the dough both before and after you roll it out. This helps ensure that your cookies have beautiful, crisp edges and stay thick and chewy. If you use a patterned rolling pin, it also helps to ensure that your pattern is still visible after baking!
How to Make Cream Cheese Sugar Cookies
Step 1: Combine butter, cream cheese, and sugar. Beat until light and fluffy.
Step 2: Add egg and vanilla bean paste. mix to combine.
Step 3: Add the dry ingredients gradually, mixing until just incorporated.
Step 4: Divide the dough in half and shape into two discs. Wrap each disc and place in the refrigerator to chill for at least an hour.
Step 5: Roll the dough out to about ¼" thickness on a lightly floured surface (*see notes below if you're planning to use an embossed rolling pin*).
Step 6: Cut the dough into your desired shapes. Place the cut-outs on the prepared cookie sheets, and place in the freezer for at least 30 minutes before baking.
Using an Embossed Rolling Pin
Using an embossed rolling pin on these cookies is, of course, completely optional! I just loved how special the pattern made these cookies! I searched far and wide to find a pin with a pattern that works for all seasons that didn't break the bank. If you'd like to check it out, you can find the embossed pin I used here.
If using an embossed rolling pin, roll the dough out a little thicker than the ¼-inch called for in the recipe with a regular rolling pin. Then, when you go over the dough one last time with the embossed pin, your dough will be the correct thickness. I rolled my dough out in long, narrow strips so that I could use the embossed pin on all the dough easier. It's *very* important that you chill your cut-outs before baking, or you'll lose the pattern as they bake!
I chose to line my baking pans with silpats because the cookies brown up a little slower and you can use them over and over again. If you prefer, you can line your pans with nonstick parchment. If you go with the parchment option, keep in mind that your cookies may brown up a little faster.
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How to Make Strawberry Cream Cheese Frosting
The strawberry cream cheese frosting whips up quickly and easily! Just make sure that you're using room temperature ingredients and that you sift your powdered sugar to ensure that your buttercream is smooth!
Step 1: Combine cream cheese and butter. Beat until smooth and creamy. Add the vanilla bean paste, strawberry extract (optional), and salt and mix to combine.
Step 2: Gradually add the sifted powdered sugar and mix until incorporated. Add the strawberry powder.
Step 3: Mix until strawberry powder is incorporated.
Step 4: Spread or pipe the frosting onto half the cooled cookies, then top with the other half.
Storage
The cookie dough will keep, well wrapped, in the refrigerator for up to 3 days. Once baked, they'll keep in an airtight container for up to 5 days, but they're best in the first few days. For longer storage, bake them, cool them, and store in an airtight container in the freezer for up to six months! They can even be frozen already sandwiched with the frosting if you'd like.
Frequently Asked Questions
No! Regular dried strawberries will not process into a powder in your food processor. While they would give the buttercream some flavor, it would be chunks of dried strawberry and you wouldn't get this gorgeous color! You definitely want to use freeze-dried strawberries in this recipe, as they're free of moisture and can be powdered.
I've been getting this question a lot about these cookies! The good news is that the one I used would be appropriate in all seasons, and doesn't break the bank! You can find the embossed pin that I used here.
So there you have it! These gorgeous, delicious, just-sweet-enough cookies are just what you need to celebrate strawberry season! Please let me know if you try the recipe by leaving a review below and tagging me in a pic on Instagram--I'd love to know what you think!
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Recipe
Strawberry Cheesecake Cookies
Ingredients
Cream Cheese Sugar Cookies:
- 3½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature (I used full fat)
- 1½ cups sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste (see note)
Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, at room temperature (I used full fat)
- ½ cup unsalted butter, at room temperature
- 1 teaspoon vanilla bean paste (see note)
- 1 teaspoon strawberry extract (see note; optional)
- pinch salt
- 0.8 oz freeze-dried strawberries (one bag; see note)
- 4 cups powdered sugar, sifted
Instructions
For Cookies:
- Line two sheet pans with parchment or silpats (see note). Set aside.
- In a medium bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
- In the bowl of a stand mixer, combine butter, cream cheese, and sugar. Beat until light and fluffy (at least three minutes). Scrape down the sides of the bowl as necessary.
- Add egg and vanilla bean paste (see note) and mix to combine. Add the dry ingredients gradually, mixing until just incorporated.
- Turn the dough out onto your work surface and divide in half, shaping each half into a disc about 1 inch thick. Wrap each disc and place in the refrigerator to chill for at least an hour.
- Once chilled, working with one disc of the dough at a time, roll the dough out to about ¼" thickness on a lightly floured surface (*see notes if you're planning to use an embossed rolling pin*).
- Cut the dough into your desired shapes (I chose a 2.5-inch fluted round cutter). Place the cut-outs on the prepared cookie sheets, and place in the freezer for at least 30 minutes before baking.
- Preheat the oven to 375° F. Bake the cookies for 8-10 minutes, or until just barely golden at the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.
For Frosting:
- Pulse the freeze-dried strawberries (see note) in a food processor until they are a fine powder. Set aside.
- In the bowl of a stand mixer combine the room temperature cream cheese and butter. Beat until smooth and creamy. Add the vanilla bean paste (see note), and the strawberry extract (optional; see note), and salt and mix to combine.
- Gradually add the sifted powdered sugar and mix until incorporated. Add the strawberry powder and mix until incorporated. If the buttercream is too thick you can add a little milk or heavy cream to thin it. If too thin, you can add a bit more powdered sugar until you reach the desired consistency.
For Assembly:
- Once cookies are completely cool, sandwich with the strawberry buttercream.Enjoy!
Sophia88
These are dangerously good!!
Amee
Haha I think that's a pretty good way to describe them! So glad you enjoyed the cookies, and thanks so much for your review, Sophia!