Indulge in a delightful fusion of classic cheesecake and fruity sweetness with our irresistible Strawberry Cheesecake Cookies. These delectable treats boast a graham cracker cookie base, adorned with a creamy layer of cream cheese frosting and finished with a decadent strawberry glaze. Each bite offers a harmonious blend of textures and flavors, making these cookies a perfect choice for satisfying your sweet cravings. Whether you’re treating yourself or impressing guests, these Strawberry Cheesecake Cookies are sure to be a hit at any gathering.
Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are delightful treats that blend the flavors of cheesecake with the sweetness of strawberries. The cookies consist of a graham cracker base, topped with a creamy cream cheese frosting and a luscious strawberry glaze. The recipe involves making the graham cracker cookies, preparing the strawberry topping and cream cheese frosting, and assembling the cookies by piping the frosting and drizzling the strawberry glaze over them. These cookies offer a perfect combination of textures and flavors, making them a delightful indulgence for any occasion.
Ingredients
Graham Cracker Cookies:
- 1/2 cup softened unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/4 cups graham cracker crumbs plus an additional 1/2 cup for rolling
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Strawberry Topping:
- 1 cup frozen strawberries
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Cream Cheese Frosting:
- 8 oz softened cream cheese
- 4 tablespoons room temperature unsalted butter
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
Strawberry Glaze:
- In a small saucepan, combine frozen strawberries, sugar, and vanilla extract. Heat until boiling, stirring frequently.
- In a small bowl, mix cornstarch and 1/4 cup of water. Add the mixture to the saucepan and continue to boil over medium heat for 3-4 minutes until thickened. Remove from heat, blend until smooth, and refrigerate until ready to use.
Graham Cracker Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a baking mat.
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for 2-3 minutes. Add the egg and vanilla extract and mix.
- Add flour, 1 1/4 cups graham cracker crumbs, cornstarch, baking soda, and salt. Mix until combined.
- Roll dough into round balls using a 3 tbsp scoop or 3 oz of dough. Roll each ball in the remaining 1/2 cup of graham cracker crumbs and place on the baking sheet.
- Gently press the tops of each ball with the bottom of a cup to flatten into thick disks.
- Bake for 10-11 minutes until edges and tops are set but not overbaked.
- Let cookies cool on the pan for 1 minute, then smooth out the tops with the bottom of a cup.
- Transfer to a wire rack to cool completely.
Cream Cheese Frosting:
- Beat cream cheese in a bowl until smooth, then add butter and beat for another 30 seconds.
- Gradually add powdered sugar, beating after each addition, then mix in vanilla extract and salt.
- Transfer frosting to a piping bag with a round tip or a Ziplock bag.
Assembly:
- Pipe a generous amount of cream cheese frosting onto each cookie.
- Drizzle strawberry glaze over the top of each frosted cookie