Strawberry Cheesecake Cookies

• All-Purpose Flour: You'll need exactly 2 ¼ cups of all-purpose flour, but I strongly recommend weighing your flour to 270g with a scale. Trust me, it's worth it. Without a scale, you run the risk of adding too much flour, which leads to dry crumbly cookies, or you'll add too little flour and your cookies will spread too much. 
• Leavener: I like to add ¼ teaspoon of baking powder to make them even softer, but they bake up just fine without it!
• Unsalted Butter: Since there are very few ingredients in sugar cookies, most of the flavor comes from the butter, which is why it is so so important to use high-quality unsalted butter. 
• Sugar: You'll need one whole cup of granulated sugar for the cookie dough and ½ cup for the filling. 
• Egg: You'll need just one egg for the dough and 2 egg yolks for the filling.  
• Freeze Dried Strawberries: Add about a ⅓ cup of finely chopped freeze dried strawberries to the cookie dough. 
• Cornstarch: Cornstarch helps to thicken the pastry cream to the perfect consistency.
• Milk: I recommend using whole milk for optimum flavor. 
• Cream Cheese: Be sure to use room temperature block cream cheese for the filling!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this strawberry cheesecake cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the dough. Make the cookie dough by creaming the butter and sugar together, mixing in the egg and vanilla, and finally folding in the dry ingredients and freeze dried strawberries. 

STEP 2: Chill. Wrap the cookie dough in plastic wrap and chill for at least one hour or overnight. 

STEP 3: Make the cream. Make the pastry cream and chill for at least two hours or overnight. 

STEP 4: Roll and cut. Roll out the cookie dough and use a 3" cookie cutter to cut out as many cookies as possible. 

STEP 5: Freeze and bake. Freeze the cutout cookies for 15 minutes, then bake for 12 minutes.

STEP 6: Make the filling. Make the cream cheese filling by beating butter, cream cheese, and vanilla into the pastry cream until smooth. Pipe filling onto cooled cookies.

Expert Baking Tips

• Store these cookies in the fridge for about 3-5 days or freeze for up to 3 months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x