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5 from 1 vote

Strawberry Cheesecake Cookies

Fluffy, soft sugar cookies covered in cream cheese frosting and topped with a golden oreo- strawberry mixture.
Prep Time20 minutes
Active Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cookies, strawberry
Yield: 12 cookies

Materials

  • 1 cup 230g butter, softened
  • 1/3 cup 60g brown sugar
  • 1 cup 240g granulated sugar
  • 1 egg
  • 2 egg yolks
  • 1 tbsp pure vanilla extract
  • 1 ⅔ cups 250g all-purpose flour
  • 1 cup 172g cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Frosting

  • 4 oz cream cheese
  • 4 tbsp 2 oz butter
  • 1 cup powdered sugar

Strawberry Cheesecake Topping

  • 1 oz freeze dried strawberries
  • 10 golden oreos crushed

Instructions

  • Preheat the oven to 350 F and line a cookie sheet with parchment paper and set aside.
  • In a stand mixer, beat softened butter, granulated sugar, and brown sugar until combined and fluffy, about 2 minutes.
  • Add the egg, egg yolks, and vanilla extract then mix until just combined.
  • In a medium bowl, whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt. Add this dry mixture to the stand mixer with the wet ingredients. Mix until fully combined.
  • Using a 2 tablespoon cookie scoop, take a full scoop of dough and in form it into a ball. Place on the cookie sheet and gently flatten it with your fingers until the "disc" is approximately 2 1/4 inches in diameter. Repeat while spacing out the dough "discs" about 3 to 4 inches from each other.
  • Bake for 9-12 minutes or until golden and puffy. After 15 minutes the cookies can be transferred to a cooling rack. There will most likely be 2-3 batches of cookies being made. Remember that after the first batch, the pan will already be warm so the time baking time can be reduced (ex: the first batch took 11-12 minutes to become golden and puffy, but the second batch may only need to be in for 9-10 minutes)
  • To make the frosting: In a small mxing bowl, beat cream cheese and the 2 oz of butter together until smooth. Add in powdered sugar and mix until perfectly creamy. You can either spread it on top of the cookie like you would a cinnamon roll or to pipe it on in a swirl for a cleaner look!
  • To make the toping: Mix the freeze-dried srawberries and golden oreos in a food processor (or using a rolling pin and a ziploc bag) until they are medium-large crumbs.