Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Crispy on the outside, soft and gooey on the inside, these **Strawberry Cheesecake Cookies** are the perfect summer treat. After making these many times, I’ve discovered the trick to the perfect texture is chilling the dough. They’re crispy, golden, and bursting with fresh strawberry flavor. Try them with my **Easy Sweet Potato Chickpea Curry** for dinner. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry and Crispy Mexican Street Corn Style Grilled Zucchini.
Why This Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting Is Pure Comfort
- Crispy on the outside, soft and gooey on the inside
- Bursting with fresh strawberry flavor
- Easy to make with simple ingredients
- Perfect for summer cookouts or any day of the week
What You'll Need for Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Strawberries
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Baking powder
- Salt
- Vanilla extract
- Almond extract (optional)
- Salt
- Powdered sugar (for rolling)
- Optional: Sanding sugar (for rolling)
- Optional: Fresh strawberries (for garnish)
📝 Ingredient Notes
- Strawberries: Fresh or frozen both work. If using frozen, do not thaw.
- Butter: Ensure it's at room temperature for easy creaming.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even strawberry pieces. → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and promotes even baking. → See on Amazon
How to Make Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Prepare strawberries: Pulse strawberries in a food processor until finely chopped. Set aside.
- Cream butter and sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs and extracts: Beat in eggs, one at a time, followed by vanilla and almond extracts (if using).
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in strawberries: Gently fold in chopped strawberries.
- Chill dough: Cover the bowl and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Form cookies: Using a small cookie scoop or spoon, form dough into 1-inch balls. Roll in powdered sugar or sanding sugar (if using). Place on prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 12-14 minutes, or until edges are lightly golden and centers are set.
- Cool and frost: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, frost with cream cheese frosting.
Cook's Tips for Perfect Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
- Common mistake and fix: Avoid overmixing the dough to prevent tough cookies. Mix just until combined.
- Pro tip: For extra crispy cookies, chill the formed dough balls for an additional 30 minutes before baking.
- Pro tip: Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days.
Storing & Reheating Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 10 days. Make-ahead tip: Dough can be made up to 3 days ahead and refrigerated. Baked cookies can be frozen for up to 3 months.
Freezing Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Freeze unfrosted cookies for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Enjoy at room temperature or slightly warmed in the oven at 300°F (150°C) for 5 minutes. Microwave: Do not microwave. This will make the cookies soggy.
Recipe Notes
- Chef tip: For a fun twist, try adding a handful of white chocolate chips or chopped nuts to the dough.
- Best substitution: Substitute the fresh strawberries with an equal amount of frozen, thawed and drained berries.
- Make-ahead: Baked cookies can be made up to 2 days ahead and stored at room temperature or in the refrigerator.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are browning too quickly, tent the baking sheets with aluminum foil for the remaining baking time.
Want to level up this recipe?
Stand mixer — Makes creaming butter and sugar a breeze, ensuring even mixing and light, fluffy cookies. → Check price on Amazon
Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting
Ingredients
Main Ingredients
- Strawberries
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Baking powder
- Salt
Seasonings
- Vanilla extract
- Almond extract (optional)
- Salt
- Powdered sugar (for rolling)
Optional Toppings
- Sanding sugar (for rolling)
- Fresh strawberries (for garnish)
Instructions
- Prepare strawberries: Pulse strawberries in a food processor until finely chopped. Set aside.
- Cream butter and sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs and extracts: Beat in eggs, one at a time, followed by vanilla and almond extracts (if using).
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in strawberries: Gently fold in chopped strawberries.
- Chill dough: Cover the bowl and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Form cookies: Using a small cookie scoop or spoon, form dough into 1-inch balls. Roll in powdered sugar or sanding sugar (if using). Place on prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 12-14 minutes, or until edges are lightly golden and centers are set.
- Cool and frost: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, frost with cream cheese frosting.
Notes
- Chef tip: For a fun twist, try adding a handful of white chocolate chips or chopped nuts to the dough.
- Best substitution: Substitute the fresh strawberries with an equal amount of frozen, thawed and drained berries.
- Make-ahead: Baked cookies can be made up to 2 days ahead and stored at room temperature or in the refrigerator.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If cookies are browning too quickly, tent the baking sheets with aluminum foil for the remaining baking time.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 10 days.
- Freezer: Freeze unfrosted cookies for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
- Oven reheat: No need to reheat. Enjoy at room temperature or slightly warmed in the oven at 300°F (150°C) for 5 minutes.
- Microwave reheat: Do not microwave. This will make the cookies soggy.
- Make ahead: Dough can be made up to 3 days ahead and refrigerated. Baked cookies can be frozen for up to 3 months.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 21g
- Fiber: 1g
- Sugar: 13g
- Sodium: 80mg
- Cholesterol: 30mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting FAQs
Yes, the dough can be made up to 3 days ahead and refrigerated. Baked cookies can be made up to 2 days ahead and stored at room temperature or in the refrigerator.
Overmixing the dough can lead to tough, dry cookies. Mix just until combined to prevent this.
Yes, unfrosted cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
While you can try, the air fryer may not provide the same results as a conventional oven. The cookies may not spread as well and could be unevenly cooked.
Substitute the fresh strawberries with an equal amount of frozen, thawed and drained berries.
A Warm Final Note
I can’t wait for you to try Best Crispy Strawberry Cheesecake Cookies with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
