Strawberry Cheesecake Cookies Recipe

Ingredients

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, crushed into crumbs (2 cups, 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

1. In a mixing bowl, combine the room temperature butter and brown sugar. Mix on high speed with an electric mixer for at least 3 minutes to cream and dissolve the sugar.
2. Incorporate the large egg and vanilla extract into the mixture. Mix for 1 minute until the batter is fluffy and the egg is fully combined.
3. In a blender, pulse the graham crackers until they form a fine powder.
4. Add the graham cracker crumbs, all-purpose flour, baking soda, salt, and optional cinnamon to the cookie dough. Mix on low speed for about 1 minute until fully combined.
5. Using a large 3-4 tablespoon cookie scoop, place dough onto prepared baking sheets. Slightly flatten each cookie to about 2 inches in diameter.
6. Bake in a preheated oven at 350 ℉ for 11 minutes until edges start to crack. Remove and let cool completely before frosting.
7. In a mixing bowl, beat the cream cheese and butter on medium-high speed until fluffy, about 1 minute. Add powdered sugar, cornstarch, and vanilla extract; mix until smooth with no sugar pockets.
8. Once the cookies are fully cooled, pipe the cream cheese frosting onto each cookie starting from the outside edge and spiraling to the center using a piping bag.
9. Spoon strawberry pie filling onto each frosted cookie and optionally sprinkle with graham cracker crumbs. Serve and enjoy!

Notes

• Measure ingredients by weight for consistent results.
• Place strawberry pie filling just before serving to avoid soggy cookies.
• Store refrigerated for up to 3 days; best served at room temperature.
• Raw dough, baked cookies, and frosting can be frozen separately for up to 3 months.