Strawberry Cheesecake Cookies Dessert (Print Version)
# Ingredients:
→ Brown Sugar Cookies
01 -
125g salted butter, room temperature
02 -
100g light brown sugar, packed
03 -
50g granulated sugar
04 -
1 tsp vanilla extract
05 -
1 large egg, room temperature
06 -
1 tsp heavy cream or double cream
07 -
220g plain flour or all-purpose flour
08 -
1/2 tsp baking powder
09 -
1/2 tsp baking soda
10 -
30g granulated sugar for coating cookie dough balls
→ Whipped Cream Cheese Frosting
11 -
100ml heavy cream or double cream
12 -
1/2 tsp vanilla extract
13 -
1 heaped tbsp icing sugar or powdered sugar
14 -
100g cream cheese, room temperature
→ Assembling Strawberry Cheesecake Cookies
15 -
Fresh strawberries, chopped
16 -
Strawberry jam
17 -
Biscuit crumbs or graham cracker crumbs
# Instructions:
01 -
In a large mixing bowl, combine room temperature butter, brown sugar, and granulated sugar using a mixer or spoon until thick and creamy. Add the egg, heavy cream, and vanilla extract, mixing until fully incorporated. In a separate bowl, mix flour, baking soda, and baking powder, then fold into the wet mixture until just combined. Avoid overmixing. Chill the dough in the refrigerator for 1 hour.
02 -
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper. Divide the chilled dough into 90g portions or use a cookie scoop for equal sizes. Roll each ball of dough in granulated sugar and place them on the baking sheet. Bake for 15-18 minutes, then cool completely on the sheet.
03 -
In a bowl, whip cold heavy cream with vanilla extract and icing sugar until soft peaks form. Add cream cheese and whip together until fully combined and medium peaks hold their shape.
04 -
Spread a generous amount of cream cheese topping onto each cooled cookie. Add a dollop of strawberry jam, top with fresh chopped strawberries, and sprinkle graham cracker crumbs or biscuit crumbs over each cookie. Serve and enjoy.
# Notes:
01 -
Ensure the cookie dough chills for at least 1 hour before baking to maintain its shape.