Description
Strawberry Cheesecake Cookies feature a delightful graham cracker cookie base topped with creamy cream cheese frosting and a sweet strawberry pie filling, creating a Crumbl-style cookie that’s rich, flavorful, and perfect for dessert.
Ingredients
Scale
For the cookies:
- 1 cup salted butter, room temperature (226 g)
- 1½ cups brown sugar (290 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 graham crackers (2 cups of crumbs) (192 g)
- 2 cups all purpose flour (275 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
For the frosting:
- 4 oz cream cheese, room temperature
- ½ cup salted butter (113 g)
- 2½ cups powdered sugar (225 g)
- 2 Tablespoons cornstarch (17 g)
- 1½ teaspoons vanilla extract
- ½ can strawberry pie filling
Instructions
- Cream butter and sugar: In a mixing bowl, combine 1 cup of salted butter and 1½ cups brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to cream them together and begin dissolving the sugar for a smooth, fluffy texture.
- Add egg and vanilla: Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture. Mix for 1 minute until the egg is fully incorporated and the batter becomes fluffy.
- Prepare graham cracker crumbs: In a blender, pulse 12 graham crackers until they become a fine powder to add a crunchy, flavorful base to the cookie dough.
- Mix dry ingredients into dough: Add the graham cracker powder, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and optional ½ teaspoon cinnamon to the cookie dough. Mix on low speed for about 1 minute until fully combined.
- Scoop and shape cookies: Scoop the cookie dough onto prepared baking sheets using a large 3-4 tablespoon cookie scoop. Slightly smash each cookie so they are about 2 inches in diameter for even baking.
- Bake cookies: Bake the cookies in a preheated oven at 350 ℉ for 11 minutes until they start to crack around the edges. Remove from oven and let cool completely before frosting.
- Make cream cheese frosting: In a mixing bowl, combine 4 oz cream cheese and ½ cup salted butter at room temperature. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
- Add powdered sugar mixture: Add 2½ cups powdered sugar, 2 tablespoons cornstarch, and 1½ teaspoons vanilla extract to the cream cheese mixture. Mix well until smooth and no sugar pockets remain.
- Pipe frosting on cooled cookies: Once the cookies are completely cool, transfer the frosting to a piping bag and pipe onto each cookie starting from the outside moving in a spiral to the center for an appealing look.
- Add strawberry topping: Place strawberry pie filling on top of each frosted cookie and optionally sprinkle with remaining graham cracker crumbs for extra texture and flavor. Enjoy immediately or store properly.
Notes
- Measure ingredients by weight for consistent baking results rather than volume measurements.
- To prevent soggy cookies, add the strawberry pie filling topping just before serving if making ahead.
- Store cookies refrigerated for up to 3 days; best served at room temperature.
- Raw cookie dough, baked cookies, and frosting can all be frozen separately for up to 3 months.
