Description
Strawberry Cheesecake Cookies feature a delicious graham cracker cookie base topped with creamy cream cheese frosting and a sweet strawberry pie filling, reminiscent of the popular Crumbl-style cookies that are bursting with flavor 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 the butter and sugar: In a mixing bowl, combine the room temperature butter and brown sugar. Using an electric mixer, cream them together on high speed for at least 3 minutes until the mixture is light and fluffy and the sugar begins to dissolve.
- Add egg and vanilla: Mix in the large egg and vanilla extract for about 1 minute until fully incorporated and the batter is fluffy.
- Prepare graham cracker crumbs: Pulse the graham crackers in a blender until they become a fine powder for the cookie base.
- Mix dry ingredients: Add the graham cracker crumbs, all purpose flour, baking soda, salt, and optional cinnamon to the cookie dough. Mix on low speed until combined, about 1 minute.
- Shape cookies: Scoop the dough onto prepared baking sheets using a 3-4 tablespoon cookie scoop. Flatten each cookie slightly to about 2 inches in diameter.
- Bake cookies: Bake in a preheated oven at 350 ℉ for 11 minutes. Cookies will start cracking around the edges. Remove and allow to cool completely before frosting.
- Make frosting: In a separate bowl, combine the room temperature cream cheese and butter. Beat with an electric mixer at medium-high speed for about 1 minute until creamy and fluffy.
- Add powdered sugar and flavoring: Add powdered sugar, cornstarch, and vanilla extract to the cream cheese mixture. Mix well until smooth with no sugar pockets.
- Frost cookies: Once cookies are completely cooled, transfer frosting to a piping bag. Pipe the frosting starting from the outside edge in a spiral motion toward the center.
- Add strawberry topping: Spoon strawberry pie filling on top of each frosted cookie. Optionally sprinkle with graham cracker crumbs. Serve and enjoy!
Notes
- Measure ingredients by weight for consistent and accurate results.
- For best texture, add strawberry pie filling just before serving to prevent sogginess.
- Store the cookies refrigerated for up to 3 days. Bring to room temperature before serving for best flavor.
- Raw dough, baked cookies, and frosting can be frozen separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
