Description
Strawberry Cheesecake Cookies feature a graham cracker cookie base topped with creamy cream cheese frosting and fresh strawberry pie filling, creating a delightful Crumbl-style dessert that's perfect for any occasion.
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 butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
- Add Egg and Vanilla: Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the batter is fluffy.
- Prepare Graham Cracker Crumbs: In a blender, pulse the graham crackers until they become a fine powder.
- Mix Dry Ingredients: Add the graham cracker powder, flour, baking soda, salt, and cinnamon (if using) to the cookie dough and mix on low speed until everything is incorporated, about 1 minute.
- Scoop and Shape Cookies: Scoop the cookie dough onto prepared baking sheets using a large 3-4 tablespoon cookie scoop. Smash the cookies slightly so they measure about 2 inches in diameter.
- Bake Cookies: Bake at 350 ℉ for 11 minutes, or until they start to crack around the edges. Remove from oven and let cool completely before frosting.
- Prepare Frosting: In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
- Add Remaining Frosting Ingredients: Add powdered sugar, cornstarch, and vanilla extract. Mix well until there are no sugar pockets left and the frosting is smooth.
- Frost Cookies: Once cookies are completely cool, transfer the cream cheese frosting to a piping bag. Pipe onto each cookie starting on the outside, spiraling toward the center.
- Add Strawberry Topping: Place strawberry pie filling on top of each frosted cookie and optionally sprinkle with graham cracker crumbs. Serve and enjoy!
Notes
- TIP: Measure (weigh) your ingredients for consistent results instead of relying on cup measurements.
- If making ahead, add strawberry pie filling just before serving to prevent sogginess caused by moisture.
- Store cookies refrigerated for up to 3 days. Bring to room temperature before serving for best flavor and texture.
- Raw cookie dough, baked cookies, and frosting can all be frozen separately for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 469 kcal
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
