These Strawberry Cheesecake Cookies make the most delicious little treat that is perfect for afternoon tea or a special occasion. They combine two layers of strawberry shortbread cookies with a strawberry cream cheese frosting filling.
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Why we love this recipe
These strawberry cheesecake cookies are not only super cute and pretty, they also taste absolutely delicious! They are naturally flavoured with freeze dried strawberries, which gives these cookies an intense strawberry taste.
Rather than stuffing a basic sugar cookie with a cream cheese mixture, this recipe uses some deliciously buttery Strawberry Shortbread Cookies and a Strawberry Cream Cheese Frosting to create some fun Strawberry Sandwich Cookies.
These delicious strawberry cookies makes the perfect fancy afternoon tea party dessert. They are also a great sweet treat to make for Valentine's Day, a special occasion or the Holidays!
Ingredients
Scroll down to recipe card below for all quantities
Strawberry Shortbread Cookies
- Dry Ingredients: a mix of Plain / All-Purpose Flour, Icing Sugar (or powdered sugar) and a pinch of Salt. We are also using Freeze Dried Strawberries to flavour the cookies.
- Wet Ingredients: very cold unsalted Butter and an Egg (medium to large size egg). We are adding a little bit of Vanilla to the cookie dough as well, but you could also use some Strawberry Extract for a stronger strawberry flavor.
You can also add a little bit of lemon zest to the mixture to balance the sweet flavour.
Strawberry Cream Cheese Frosting
- Cream Cheese: soft, at room temperature. Make sure it does not come straight out of the fridge or it will be hard to mix and you will get lumps in your frosting.
- Icing Sugar: make sure to sift the icing sugar to avoid lumps. The quantity of sugar is relatively on the low side here, but feel free to increase it if you prefer a sweeter frosting (or a thicker, more stable frosting).
- Strawberry Jam: homemade or store-bought, swirled into the cheesecake frosting for that extra strawberry flavour and sweetness.
- Freeze Dried Strawberries: optional here, but it is a nice way to add a little bit of a crunch to the cookie filling
I also prepared a Strawberry Glaze to decorate the strawberry cheesecake cookies, but that is optional. It is simply made from Icing Sugar, Strawberry Powder (made from finely ground freeze dried strawberries) and a touch of Milk.
How to make Strawberry Cream Cheese Cookies
Strawberry Shortbread Cookie Dough
The first step is to prepare the Strawberry Shortbread Cookies. The dough is prepared in the food processor so they are super easy to make. Scroll down to the FAQs section below if you want to make them by hands instead.
- Photo 1: Place the Flour, Icing Sugar and Freeze Dried Strawberries in the bowl of your food processor. Blend for a few seconds or until most of the strawberries are finely ground.
- Photo 2: Add the very cold cubed Butter.
- Photo 3: Blend for a few seconds or until the butter cubes have turned into very small crumbs. All the butter should be evenly covered by the flour mixture.
- Photo 4: Add the Egg and Vanilla.
- Photo 5: Blend until a rough dough forms.
To check that the strawberry cookie dough is ready, pick up some of the cookie mixture and press between your fingers. If the crumbs stick together, it is ready. If it falls apart and seems to be still a bit dry, add a little bit of very cold water and blend.
- Photo 6: Transfer the rough dough over a large sheet of baking paper / parchment paper. Assemble into a large ball then cover with a second sheet of paper. Roll the dough using a rolling pin to a thickness of about 4mm (1/8 inch).
To get an even thickness, I recommend using a rolling pin with thickness rings.
- Place the rolled dough in the fridge to chill for at least 1 hour, or up to 24 hours in advance.
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a large baking sheet with baking paper or a baking mat. I used a perforated tray and perforated silicone mat that helps bake the cookies evenly.
- Photo 7: Remove the top sheet of baking paper and cut out the cookies with a cookie cutter. Any leftover dough can be re-rolled, chilled and cut out to make more cookies.
I used the same 6,5cm (about 2,5-inch) Fluted Cookie Cutter I used to make these Lemon Curd Cookies. But you could use any shape of cookie cutter you want - like a heart-shaped cookie cutter for Valentine's Day for example!
If the cookie dough seems to be getting soft as you are cutting it out, place it back in the refrigerator for a few minutes to harden.
- Photo 8: Place the cut-out cookies on the prepared cookie sheet. I used a small offset spatula to lift and transfer them.
- Bake for about 12 minutes or until the edges of the cookies are lightly golden. Leave to cool down completely on the baking pan before moving.
Optionally, prepare the strawberry icing by mixing the Icing Sugar and Strawberry Powder in a medium bowl. Add a little bit of Milk and whisk until completely smooth.
Dip half of the cookies (that will be used as the top of the strawberry sandwich cookies) in the glaze and let it set.
Strawberry Cream Cheese Frosting
The second step of the recipe is to prepare the strawberry cheesecake filling.
- Photo 9: Place the very soft Cream Cheese and Strawberry Jam in a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer (fitted with the paddle attachment).
- Photo 10: Mix on medium speed until the mixture is smooth and no lumps remain.
- Photo 11: Sift in the Icing Sugar and slowly mix it in until the cream cheese frosting starts to thicken slightly. The frosting will seem to be a bit soft - that's normal.
- Photo 12: optionally, roughly crush some freeze dried strawberries and fold them into the cream cheese mixture.
Assembling the cookies
- Transfer the frosting in a pastry bag fitted with a round or star-shaped nozzle. Alternatively, you can just use a spoon or a small ice cream / cookie scoop to add the frosting over the cookies.
- Pipe the cheesecake frosting over the bottom of the non-iced cookies. The frosting will spread out when you had the second cookie on top so don't overfill it.
- Place a second cookie (the ones with the strawberry glaze if iced) on top of the frosting and gently press to create the strawberry cheesecake cookie sandwiches. Place in the fridge to set for at least 1 hour.
Recipe FAQs
No, as opposed to other strawberry cheesecake cookie recipes that use fresh strawberries, this one is specifically developed with Freeze Dried Strawberries.
Fresh or frozen strawberries would release a lot of juices once baked, resulting in very soggy cookies. If you want to include some fresh fruits, you can cut small chunks of fresh strawberries and add them to the cream cheese frosting instead.
If you don't have a food processor, you can absolutely make the cookies by hands. Finely crush the freeze dried Strawberries into a powder (or use freeze dried strawberry powder) and mix all the dry ingredients in a large bowl. Add the very cold cubed butter.
Cut the butter into the flour by rubbing it between your fingers or with a Pastry Blender. You should get fine crumbs. Add the Egg and Vanilla and gently knead until a dough comes together. Once the dough is ready, continue the steps as explained in the normal instructions.
Use full fat cream cheese for the best flavours. It is not recommended to use light or fat-reduced cream cheese. I have not tried this recipe with a dairy free cream cheese.
Yes! The shortbread cookies can be kept in the fridge unbaked for up to 24 hours. Alternatively, bake them and keep them at room temperature for 24 hours (in an airtight container for best storage).
The strawberry cheesecake cookies filling can also be kept in the fridge for 24 hours before piping it between the cookies. Once filled, they are best served fresh within a day.
Tips & Tricks
- Once taken out of the oven, make sure to let the strawberry shortbread cookies cool down completely on the baking tray. They will be very soft when they just come out of the oven and moving them too early might result in them breaking.
- For a fun flavour twist, substitute the Strawberry Icing for some melted White Chocolate or Dark Chocolate.
- Try this recipe with a different berry flavour like raspberry or blueberry flavour by substituting the freeze dried strawberries for freeze dried raspberries or blueberries. And use a raspberry / blueberry jam for the frosting.
Storing & Freezing
Both the cookies and the cream cheese frosting can be prepared in advance and assembled in the day of serving. Once assembled, the strawberry cheesecake cookies need to be stored in the fridge in an airtight container.
I do not recommend freezing the finished filled cookies, but the plain shortbread cookies can be frozen. Place the unbaked cookies on a lined tray and place in the freezer until hard, then transfer in a container.
Bake as explained in the instructions with an additional 1 or 2 minutes of baking time.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Strawberry Cheesecake Cookies
Ingredients
Strawberry Shortbread Cookies
- 250 gr (1 2/3 cup) Plain / All-Purpose Flour
- 50 gr (1/2 cup) Icing Sugar
- 20 gr (0.7 oz) Freeze Dried Strawberries
- 180 gr (3/4 cup) Unsalted Butter - cold
- 1 Egg - medium to large size
- 1 teaspoon Vanilla Extract
Strawberry Icing (optional)
- 50 gr (1/2 cup) Icing Sugar
- 1 1/2 teaspoon Strawberry Powder - made from ground freeze fried strawberries
- 15 ml (1 tablespoon) Full Cream / Whole Milk
Strawberry Cream Cheese Filling
- 250 gr (9 oz) Cream Cheese - at room temperature
- 80 gr (1/3 cup) Strawberry Jam
- 25 gr (1/4 cup) Icing Sugar
- 10 gr (0.35 oz) Freeze Dried Strawberries, crushed - optional
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Strawberry Shortbread Cookies
- Place the Flour, Icing Sugar and Freeze Dried Strawberries in the bowl of your food processor. Blend for a few seconds or until most of the strawberries are finely grounded.
- Cut the very cold butter into small cubes and add them to the dry ingredients. Pulse until you get very small crumbs and all the butter to be evenly covered by the flour mixture.
- Add the Egg and Vanilla and mix until a rough dough comes together (see note 1).
- Transfer the cookie dough over a large sheet of baking paper. Bring together into a large flat ball and cover with a second sheet of baking paper. Roll the dough with a rolling pin to a thickness of about 4mm (1/8-inch).
- Place in the fridge to chill for at least 1 hour - or up to 24 hours.
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a large baking tray with a baking sheet or baking mat.
- Remove the top sheet of baking paper and cut out the cookies with a 6,5cm (about 2,5-inch) wide Cookie Cutter (see note 2). Leftover cookie dough can be re-rolled, chilled and cut out to make more cookies.
- Place the cookies on the prepared baking tray and bake for 12 - 13 minutes, or until the edges are very lightly golden. Leave to cool down completely before removing the cookies from the baking tray.
Strawberry Icing (optional)
- Sift the Strawberry Powder (see note 3) and Icing Sugar into a medium bowl and mix to combine. Add the milk and whisk until completely smooth (see note 4).
- Dip (or drizzle) half of the cool shortbread cookies in the icing. Optionally, finish with some crushed freeze dried strawberries. Set aside to set.
Strawberry Cream Cheese Filling
- Place the very soft Cream Cheese and Strawberry Jam in a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer (fitted with the paddle attachment). Mix on medium speed until the mixture is smooth and no lumps remain.
- Sift in the Icing Sugar and slowly mix it in until the cream cheese frosting starts to thicken slightly (see note 5).
- Optionally, roughly crush some freeze dried strawberries and fold them into the cream cheese mixture.
Assembling the Cookies
- Transfer the frosting in a pastry bag fitted with a round or star-shaped nozzle. Alternatively, just use a spoon or a small ice cream scoop.
- Pipe the cheesecake frosting over the bottom of the non-iced cookies (see note 6) - or half of the cookies if not using the strawberry icing.
- Place a second cookie (the ones with the strawberry glaze if iced) on top of the frosting and gently press to create the strawberry cheesecake cookie sandwiches. Leave in the fridge for at least 1 hour to set before serving.
Tried this recipe? Make sure to leave a comment and star rating below!
Notes
- To know the cookie dough is ready, pick up some of the cookie mixture and press between your fingers. If the crumbs stick together, it is ready. If it falls apart and seems to be still a bit dry, add a little bit of very cold water and blend.
- I used a fluted Cookie Cutter, but you could use any shape of cookie cutter you want.
- To make the Strawberry Powder from scratch, blend the freeze dried strawberries until you get a fine powder. Sift to remove any lumps if needed.
- If the icing appears to be thick, add a little bit more milk.
- The frosting will remain quite soft until it is chilled again. If you want a sweeter frosting - or a frosting that is thicker / more stable at room temperature, you can increase the quantity of icing sugar.
- The frosting will spread out when you had the second cookie on top so don't overfill it.
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