🍓 Strawberry Cheesecake Crumbl Cookies 🍪
Ingredients
For the Cookies:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
For the Cheesecake Frosting:
8 oz (225g) full-fat cream cheese, softened
½ cup (60g) powdered sugar
1 teaspoon pure vanilla extract
½ cup (120ml) heavy whipping cream, chilled
For the Crumble Topping:
½ cup (63g) all-purpose flour
¼ cup (50g) packed light brown sugar
¼ cup (57g) unsalted butter, melted
For Assembly:
1 cup fresh strawberries, finely diced (pat dry with paper towel to reduce moisture)
Instructions
Prep & Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Make the Cookie Dough: In a large bowl, beat softened butter and granulated sugar with a hand mixer on medium-high until light and fluffy (2–3 minutes). Add the egg and vanilla; mix until fully incorporated. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture on low speed, mixing just until a soft dough forms.
Shape & Bake: Scoop dough using a ¼-cup measure (or 3–4 tablespoons per cookie) and roll into balls. Place them at least 3 inches apart on the baking sheets. Gently flatten each ball slightly with your palm. Bake for 10–12 minutes, rotating pans halfway through, until edges are just set but centers still look soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting: In a chilled bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Add the cold heavy cream and whip on medium-high speed for 1–2 minutes until light, fluffy, and spreadable. Do not overmix.
Make the Crumble: In a small bowl, combine flour and brown sugar. Stir in melted butter until the mixture resembles wet sand. Spread onto a small parchment-lined baking sheet and toast in the preheated oven for 5 minutes, or until lightly golden and fragrant. Cool completely before using.
Assemble: Once cookies are fully cooled, spread a generous layer of cheesecake frosting over each one. Immediately sprinkle with cooled crumble topping and finish with a spoonful of diced strawberries. Serve within 1–2 hours for best texture, or refrigerate until ready to serve (up to 4 hours).