Description
These Frosted Strawberry Cheesecake Cookies are soft, flavorful treats combining the rich taste of cheesecake with the juicy freshness of strawberries. Perfectly baked and topped with creamy, flavored frosting, these cookies bring a delightful twist to traditional strawberry desserts.
Ingredients
Scale
Cookie Dough
- 2 sticks butter (softened)
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 egg
- 3 cups flour
- 1 tablespoon baking powder
- 4 drops cheesecake flavoring
Frosting
- 4 tablespoons butter (softened)
- 4 ounces cream cheese
- 4 cups powdered sugar
- Rose pink food coloring gel
- Red food coloring gel
- Cheesecake flavoring
- Strawberry flavoring
Garnish
- 1 pint fresh strawberries (washed, rinsed, and sliced)
Instructions
- Prepare the Dough: In the mixing bowl of a stand mixer fitted with the whisk attachment, combine softened butter, sugar, vanilla extract, cheesecake flavoring, and egg. Blend on medium speed until the mixture becomes light and fluffy.
- Mix Dry Ingredients: In a separate bowl, stir together the flour and baking powder thoroughly. Gradually add the flour mixture to the wet ingredients in the mixer, mixing on low speed. Switch the mixer attachment from whisk to paddle and continue blending until the dough forms a smooth, cohesive ball. Scrape down the bowl as needed to ensure even mixing.
- Shape Cookies: Line two cookie sheets with parchment paper. Roll the dough into small 1-inch balls and place them spaced apart on the lined sheets.
- Bake Cookies: Preheat oven to 350°F (175°C). Bake the cookies for about 15 minutes, or until the edges start to turn a light golden brown. Check oven midway through; the cookies may begin to crack slightly, which is expected.
- Flatten Cookies: Remove a flat-bottom glass and dip the bottom into sugar. Gently press down on each cookie to flatten slightly and create a crinkled surface, enhancing texture and appearance.
- Cool Cookies: Transfer cookies to a wire rack and allow them to cool completely while preparing the frosting.
- Make Frosting Base: In a clean mixing bowl, beat softened butter and cream cheese until fully combined and creamy. Gradually add powdered sugar, blending after each addition until frosting is smooth and fluffy.
- Divide and Flavor Frosting: Split frosting evenly into two bowls. To one bowl, add a couple drops of cheesecake flavoring and mix well. If needed, add an extra tablespoon of powdered sugar to maintain consistency.
- Flavor and Color Second Frosting: In the other bowl, add red food coloring gel and strawberry flavoring, stirring to blend thoroughly. If frosting thins, add a tablespoon of powdered sugar and mix until smooth.
- Prepare Frosting for Piping: Lay out about a 10-inch wide piece of plastic wrap. Place the two differently flavored frostings lengthwise side by side in the center, forming two ribbons. Roll the plastic wrap around the frosting ribbons to form a long tube. Snip one end and insert into a pastry bag fitted with a large star tip.
- Decorate Cookies: Pipe frosting onto each cooled cookie in a swirl, finishing with a pointed peak. Top each with a fresh strawberry slice. Let the frosting set for about 30 minutes before serving. Enjoy your beautifully frosted strawberry cheesecake cookies!
Notes
- Use softened butter to ensure smooth mixing and a tender cookie texture.
- Cheesecake and strawberry flavorings can be adjusted to taste for a stronger or lighter flavor profile.
- Flattening the cookies midway through baking creates a visually appealing crinkled texture.
- Allow frosting to set to prevent smudging when serving or storing.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
