Soft Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Chewy Brown Sugar Cookies
01 -
1/2 cup butter (salted), softened, plus 1 tablespoon (125g)
02 -
Packed light brown sugar, 100g (1/2 cup)
03 -
3 tablespoons plus 2 teaspoons white sugar (50g)
04 -
Vanilla extract, 1 teaspoon
05 -
1 large egg, softened to room temperature
06 -
1 teaspoon heavy or double cream
07 -
1 and 1/4 cups all-purpose/plain flour + 2 tablespoons (220g)
08 -
1/2 teaspoon of baking soda
09 -
1/2 teaspoon of baking powder
10 -
Extra white sugar for rolling dough balls, 2 tablespoons and 1 teaspoon (30g)
→ Rich Cheesecake Topping
11 -
1/4 cup double cream or heavy cream plus 3 tablespoons (100ml)
12 -
Vanilla extract (1/2 teaspoon)
13 -
Powdered sugar or icing sugar, 1 heaping tablespoon
14 -
Cream cheese (softened), 1/4 cup + 3 tbsps (100g)
→ Fresh Garnishes
15 -
Chopped strawberries, bite-sized pieces
16 -
Strawberry preserve or jam
17 -
Crushed graham crackers or biscuit crumbs
# Instructions:
01 -
In a big bowl, combine softened butter with both the brown and white sugars. Beat until creamy and well-mixed. Once done, you'll have a light, fluffy blend with a soft hue that clings together easily.
02 -
Stir in the egg, heavy cream, and vanilla extract. Keep mixing until the blend looks smooth and there are no visible streaks of egg.
03 -
Separately, whisk the flour, baking soda, and powder together in a smaller bowl for even mixing. Slowly fold the dry mix into the wet ingredients. Stop stirring as soon as no flour traces remain—overmixing can make the dough too stiff.
04 -
Place plastic wrap or a towel over the bowl and stick it in the fridge for an hour. This rest period intensifies the flavors while ensuring the dough bakes evenly without spreading too much.
05 -
Before baking, get your oven heated to 350°F (180°C) and lay parchment paper on a baking tray. Warming the oven in advance helps the cookies bake properly.
06 -
Scoop out six dough chunks around 90g each. Shape each one into a smooth ball. Roll all the balls in the extra sugar till they're completely coated.
07 -
Place the sugared dough balls on your baking sheet (leave space for spreading) and slide them into the preheated oven. Bake for 15-18 minutes until the edges are a light golden color and the centers look set but still soft.
08 -
Once baked, let cookies rest on the tray until they've cooled fully. They'll set more as they cool, creating a soft texture inside without falling apart.
09 -
Take a chilled bowl and whip together cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Don't beat too much—this stage shouldn't feel stiff yet.
10 -
Add room-temperature cream cheese into the whipped cream. Keep mixing until the frosting becomes fluffy and holds a thicker consistency, perfect for spreading.
11 -
Take your cooled cookies and evenly cover the tops with the cream cheese mixture. Smooth it out and make a slight dip at the center for toppings.
12 -
Fill the frosted wells with some strawberry jam and scatter diced strawberries around each cookie. The fresh fruit pairs perfectly with the creamy frosting.
13 -
Dust graham cracker or biscuit crumbs onto your cookies. This adds a delightful crunch, balancing out the soft textures.
# Notes:
01 -
For the best texture and taste, enjoy these within a day of making. However, they can last up to three days in the fridge, though the base cookies will soften under the frosting.
02 -
To save time, feel free to bake your cookie bases ahead of time. Tight storage in a container will keep them fresh until you're ready to frost.
03 -
Make things fancier by piping the frosting on with a star tip rather than spreading it with a spoon.