Strawberry Cheesecake Cookies Recipe
This cookie recipe has classic shortcake flavors, is very flavorful with a creamy frosting and lots of fresh strawberries on top
Servings: 23
Calories: 287kcal
Equipment
- 2 baking pans lined with parchment paper
- Electric Mixer or stand mixer
- large and medium-sized mixing bowls
- 3 inch round cookie cutter
- Rolling Pin
- knife, spoon
Ingredients
- FOR THE COOKIE DOUGH
- 8 ounces Butter, unsalted, room temperature 2 sticks
- 1 cup Sugar
- 1 Egg, large, room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Flour, all-purpose
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- FOR THE FROSTING
- 4 ounce Cream cheese, regular, softened
- 1 teaspoon Lemon Zest, freshly grated
- ¼ teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
- 2 - 2 ½ cups Powdered Sugar, sifted
- FOR THE STRAWBERRIES
- 2 pounds Strawberries, fresh, organic if possible, sliced thin
- 2 tablespoons Strawberry Jam
Instructions
- MAKE THE COOKIES
- Heat oven to 375 F degrees and line two large baking pans with parchment paper
- Place the butter in a bowl of a stand mixer with paddle attachment and beat on medium for two minutes. Alternatively, use a medium bowl and hand mixer and do the same. Add the sugar and beat for another two minutes, scraping down the sides as needed. Add the egg and the vanilla, mixing for another thirty seconds.
- Add the flour, baking powder and salt and beat on low for 1 ½ to two minutes, or just until the dough comes together to form a ball.
- Turn the dough out to a lightly floured surface and divide in half. Working with one half at a time, pat the dough into disc with the palm of your hand then roll it out with a rolling pin to ¼ inch of thickness.
- Using a 3" (three inch) round cutter, cut the dough and gently lift and place on prepared baking sheets. Repeat with other portion of dough, pressing any leftover dough scraps together and rolling them out for cutting too, in order to use all the dough.
- Refrigerate the cookies on the sheets for 20 minutes. Remove from fridge and bake for 10-14 minutes until very lightly golden brown on the edges. Cool on baking sheet for ten minutes before transferring to a wire rack to cool completely before frosting.
- MAKE THE FROSTING
- Beat the cream cheese in a large bowl with a hand mixer until light and fluffy, about two minutes. Add the lemon zest, salt and vanilla and beat until combined. Add powdered sugar and continue to mix until smooth and free of lumps, about two minutes. Add more powdered sugar if the mixture is too thin, it should be a bit thick but spreadable. Refrigerate for thirty minutes.
- PREPARE THE STRAWBERRIES
- Place the jam in a small bowl and add ½ teaspoon of water to loosen it up. Pour the jam over the cut strawberries and toss the mixture gently to coat.
- Frost each completely cooled cookie with one generous tablespoon of frosting. Top with 1 ½ tablespoons of the strawberry mixture
- Store un-frosted cookies in an airtight container for up to four days. Cookies are best assembled right before eating.
Notes
- If you're making these cookies ahead, put the cream cheese layer and sliced strawberries on just before serving.
- Store any unfrosted cookies in an airtight container for up to 4 days
Nutrition
Calories: 287kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 174mg | Potassium: 130mg | Fiber: 1g | Sugar: 35g | Vitamin A: 289IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg