Description
Large, bakery-style cookies inspired by a strawberry cheesecake, featuring a soft buttery cookie base, tangy cream cheese frosting, and a glossy strawberry topping, perfect for parties or everyday indulgence.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 1 cup strawberry topping or preserves
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Combine Ingredients: In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until fluffy. Add 2 large eggs and 2 teaspoons vanilla extract and mix until incorporated. In a separate bowl whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Prepare Your Cooking Vessel: Use a cookie scoop to portion the dough into 12 equal large mounds on the prepared baking sheets, leaving space between each cookie.
- Assemble the Dish: Gently flatten each dough mound to form a thick cookie disc about 3 inches wide and 1/2 inch thick for even baking.
- Cook to Perfection: Bake the cookies in the preheated oven for 12 to 14 minutes, until the edges are set and the centers remain soft. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Finishing Touches: While cookies cool, beat 8 ounces softened cream cheese with 2 cups powdered sugar and 2 tablespoons heavy cream until smooth and spreadable. If desired, warm 1 cup strawberry preserves slightly to make it glossy.
- Serve and Enjoy: Spread or pipe the cream cheese frosting onto each cooled cookie, then spoon or swirl the strawberry topping over the frosting. Chill briefly before serving for a cheesecake-like texture. Enjoy.
Notes
- Use room temperature butter and cream cheese for the smoothest frosting.
- Chill dough for 30 minutes if you want thicker, taller cookies.
- Freeze unfrosted baked cookies for longer storage, then frost after thawing.
- Warm preserves slightly to create a glossy, pourable strawberry topping.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: strawberry cheesecake cookies, crumbl copycat, large cookies, cream cheese frosting, strawberry cookies