These strawberry cheesecake thumbprint cookies are full of freeze dried strawberries and filled with diced strawberries. They are topped with a dollop of cheesecake frosting. These cupcakes are perfect for summer!
These strawberry cookies are very different from most thumbprint cookies. Thumbprint cookies usually have strawberry jam in the middle. These have fresh strawberries. I wanted a fresh flavor for these cookies! They also have freeze dried strawberries in the cookie batter which gives it a light strawberry flavor.
These strawberry cookies are inspired by my strawberry cupcakes. They use freeze dried strawberries and it is perfect. If you are wanting more strawberry recipes see my strawberry semi-naked cake and strawberry cheesecake bars.
Why You Will Love This
- Buttery strawberry cookies- This cookie recipe is super easy to make! It is like a buttery cookie, but with a light strawberry flavor.
- Fresh strawberries- These use fresh strawberries which is perfect for summer or spring.
- Cheesecake frosting- This frosting is just like a cream cheese frosting used for cinnamon rolls. Except, it it thick enough to pipe. It pairs well with the strawberries!
- Fast to make- It does require a 30 minute chill time, but they can be made assembled in an hour!
These are some notes about the ingredients.
- No rising agent- There is no rising agent since we don't want the cookies to spread!
- Freeze dried strawberries- I got mine at Target. However these would work.
- Egg yolk- An egg yolk is needed since it needs only a little bit of the moisture/fat an egg yolk provides. A whole egg would be too much for this recipe.
- Cream cheese- Use full fat cream cheese and not ⅓rd fat.
- Dairy ingredients- Pull out all dairy ingredients 2 hours before baking.
Step By Step Instructions
STEP 1: Mix the dry ingredients together in a bowl. Grind the freeze dried strawberries by using a food processor/blender. It needs to be a fine crumb.
STEP 2: Beat the butter and both sugars. It needs to incredibly light and fluffy before adding the vanilla and egg yolk.
STEP 3: Once all the wet ingredients are mixed together, add the dry ingredients. It will be dry and crumbly at first, keep mixing until it starts to clump together.
STEP 4: Chill the dough for 30 minutes for the butter to chill. Prepare a cookie sheet with parchment paper. Roll the cookie dough using a 1oz cookie scoop. Roll into a smooth ball using your hands. Then, use a teaspoon to press a hole into the cookie.
STEP 5: Bake for 10 minutes. Press the cookies firmly with the teaspoon again. Bake for 2-3 minutes. The bottoms will be lightly golden brown.
STEP 6: Make the cheesecake frosting. Beat the cream cheese and butter until fluffy. Add in the powdered sugar, vanilla, and splash of milk. It should be soft, but firm enough to pipe.
STEP 7: Fill the cookies with strawberries and top with cheesecake frosting.
When rolling out the cookies and pressing with a teaspoon, sometimes the outside of the dough will "crack". To fix this, use your finger to press the dough back together.
While the oven is preheating, place rolled cookie dough balls in the fridge to keep them cold as they wait for the oven.
The strawberries should be diced very small. Then, pile them high in the cookie hole.
The tip I used to frost the strawberry cheesecake cookies, is this one.
Yes it can! Chill the dough for 30 minutes. Then, form into the cookie dough balls with the hole in the middle. Store in an air tight container until ready to bake. They can be frozen. Thaw for 1 hour before baking.
I haven't recipe tested this. If you use an egg substitute and it works, let me know.
Yes you can. You can use any jam you would like in place of the fresh strawberries.
Store these strawberry cheesecake cookies in the fridge because of the cheesecake frosting. Store in an airtight container up to 3 days. They don't last as long because of the fresh strawberries.
Other Cookie Recipes To Try
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Strawberry Cheesecake Cookies
- 1 cup All-purpose flour
- ½ teaspoon Salt
- ¼ cup Freeze dried strawberries measured then ground to fine crumb
- ½ cup Unsalted butter room temperature
- 1 tablespoon Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 Egg yolk room temperature
- 1 teaspoon Pure vanilla extract
- 4 oz Cream cheese room temperature
- 2 tablespoon Unsalted butter room temperature
- 1 ½ cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 1 cup Diced strawberries
- In a mixing bowl, sift the flour and salt together. Using a blender/food processor grind the freeze dried strawberries into a fine crumb. Mix the ground strawberries with the flour.
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2-3 minutes until light and fluffy. Add in the vanilla and egg yolk, Mix until combined. Make sure to scrape the bowl.
- Add in the dry ingredients slowly. Scrape the bowl and mix for another 10 seconds.
- Chill the dough for 30 minutes. Then, preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Use a cookie scoop to scoop the dough. Roll the dough into a ball. It should measure 14 grams. Place on the cookie sheet. Use a teaspoon to press a hole into the cookie. Repeat with the rest of the dough.
- Bake for 10 minutes. Take the cookies out and press in the holes with the teaspoon again. Bake for another 2 minutes. Let the cookie sit on the hot pan for 5 minutes. Transfer to a cooling rack. Allow the cookies to cool completely.
- Cut the strawberries into small pieces.
- Using a mixer, beat the cream cheese and butter on high for 1 minute. Add in the sifted powdered sugar. Mix on low until combined. Switch to high and beat until smooth. Add in the vanilla and mix again.
- Fill the cookies very full with strawberries. Pipe a dollop of cheesecake frosting on top of the strawberries. Keep cookies in the fridge.