I perfected a foolproof sugar cookie studded with freeze-dried strawberries and finished with cream cheese German buttercream as a new take on Gourmet Sugar Cookies.

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I always chase bright twists on classics, so these Strawberry Cheesecake Cookies became an obsession. Fluffy sugar cookie edges hold a surprise of tangy bits from freeze dried strawberries crushed to a powder and a soft center that tastes like cream cheese softened turned into frosting.

They look simple but there is a secret richness that makes them feel like Gourmet Sugar Cookies without being over the top. Think cutout shapes that hold up well, like a Roll Out Cookies Recipe you can trust, yet every bite still flirts with cheesecake.

I cant wait to see how you decorate them.

Ingredients

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Adds rich fat and flavor, gives tender texture, provides vitamin A, very calorie dense.
Pure carbs, sweetens heavily, no fiber, boosts browning and crisp edges when baked.
Main carb and gluten source, structure for cookies, little fiber or nutrients.
Concentrated fruit flavor, bright tart notes, adds vitamin C and fiber, low moisture.
Creamy tang, supplies fat and some protein, makes frosting smooth and slightly tart.
Eggs give protein and structure, yolks add richness and good mouthfeel.
Softens crumb, adds tender texture, mostly carbs, no notable vitamins or fiber.

Ingredient Quantities

1 cup (226 g) unsalted butter softened (cookies)

1 cup (200 g) granulated sugar (cookies)

1 large egg room temperature (cookies)

1 teaspoon vanilla extract (cookies)

2 1/2 cups (310 g) all purpose flour (cookies)

2 tablespoons (16 g) cornstarch (cookies)

1/2 teaspoon baking powder (cookies)

1/4 teaspoon fine salt (cookies)

1/3 cup (about 20 g) freeze dried strawberries crushed to a powder (cookies)

1 1/4 cups (300 ml) whole milk (buttercream base)

3 large egg yolks (buttercream)

1/3 cup (65 g) granulated sugar (buttercream)

3 tablespoons (24 g) cornstarch (buttercream)

1 teaspoon vanilla extract (buttercream)

2 tablespoons (28 g) unsalted butter, for finishing the custard (buttercream)

6 tablespoons (85 g) unsalted butter softened, for whipping into the custard (buttercream)

4 ounces (115 g) cream cheese softened (buttercream)

1 to 1 1/2 cups (120 to 180 g) powdered sugar sifted optional to taste and texture (buttercream)

Pinch of fine salt (buttercream)

Extra crushed freeze dried strawberries for dusting or folding in as desired

How to Make this

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1. Preheat oven to 350 F (175 C). Crush the freeze dried strawberries to a fine powder in a small blender or a zip top bag and rolling pin, set aside. Line baking sheets with parchment paper.

2. Make cookie dough: cream 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 large room temperature egg and 1 teaspoon vanilla until combined.

3. Whisk together 2 1/2 cups all purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt. Add the dry mix to the butter mixture in two additions, then fold in the 1/3 cup freeze dried strawberry powder until evenly speckled.

4. Chill the dough 30 minutes to 1 hour if it feels soft. Scoop dough into about 1 to 1 1/4 tablespoon sized balls, place 2 inches apart, and gently press to flatten slightly so they bake evenly.

5. Bake 9 to 11 minutes, until edges are set and centers look just done. Let cookies cool on the pan for 5 minutes then transfer to a wire rack to cool completely. Full cooling is important so the buttercream doesn’t melt.

6. While cookies cool make the custard for the German buttercream: whisk 3 large egg yolks with 1/3 cup granulated sugar and 3 tablespoons cornstarch until smooth. Heat 1 1/4 cups whole milk in a saucepan until just simmering.

7. Temper the yolk mixture by whisking a few tablespoons of hot milk into it, then whisk everything back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil, about 1 to 2 minutes. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla. Press plastic wrap directly on the surface and chill until completely cold.

8. Finish the buttercream: beat 6 tablespoons softened unsalted butter with 4 ounces softened cream cheese until smooth and fluffy. Add a pinch of fine salt. Beat in the chilled custard a few tablespoons at a time until combined and silky. Taste and add 1 to 1 1/2 cups sifted powdered sugar as needed for sweetness and pipeable texture.

9. Fold in extra freeze dried strawberry powder or whole crushed pieces to taste for more color and flavor, or reserve some for dusting. If buttercream is too soft chill 10 to 20 minutes then rewhip until spreading consistency.

10. Assemble: sandwich about 1 to 2 tablespoons of buttercream between two cookies, or pipe a decorative swirl on top. Dust with extra strawberry powder if you like. Store in an airtight container in the fridge for up to 4 days, bring to room temp before serving for best texture.

Equipment Needed

1. Oven (preheat to 350 F)
2. Baking sheets and parchment paper
3. Small blender or a zip top bag plus rolling pin (for pulverizing freeze dried strawberries)
4. Mixing bowls — big and small
5. Electric mixer (stand or hand) or a sturdy whisk
6. Measuring cups, spoons and a kitchen scale if you like grams
7. Rubber spatula and a wooden spoon
8. Saucepan and a heatproof whisk (for the custard)
9. Wire cooling rack, plastic wrap and a piping bag with tip for filling/decorating

FAQ

Q: Can I use fresh strawberries instead of freeze dried?

A: You can but it will change everything. Fresh berries add too much moisture so the dough gets soggy and the buttercream can split. If you must use fresh, cook them down into a thick jam and cool it first, or better yet dry or dehydrate them first. Freeze dried give the best concentrated flavor and color.

Q: Why is there cornstarch in both the cookies and the buttercream?

A: In the cookies cornstarch keeps them tender and soft, gives that slightly cake like crumb. In the buttercream it's the thickener for the custard base so the filling sets up firm enough to whip with butter and cream cheese.

Q: My cookies spread too much, how do I fix that?

A: Most common reasons are butter too soft, dough was overworked, or you under measured flour. Chill the dough 30 to 60 minutes before baking, use a scoop for even sizes, and bake straight from the fridge. Also make sure your oven temp is accurate.

Q: How do I make the custard based buttercream without lumps or curdled eggs?

A: Whisk the yolks with sugar and cornstarch first, heat the milk until steaming, then temper the yolks by slowly adding hot milk while whisking. Return to low heat and whisk until thick and bubbling, then cook 30 to 60 seconds more. Strain through a fine sieve into a bowl, press plastic wrap onto the surface to stop a skin forming, chill fully, then beat in cold butter and cream cheese a bit at a time.

Q: The buttercream turned out thin, how can I fix it?

A: Don't panic. Chill the custard until cold and it will thicken, then beat in cold butter piece by piece. If it's still soft add 1/4 cup powdered sugar at a time to reach desired stiffness. Refrigerate for 20 to 30 minutes and re-whip if needed.

Q: How should I store or freeze the cookies and the filled sandwiches?

A: Unfilled cookies freeze great up to 2 months wrapped well. Buttercream keeps in the fridge up to 3 to 4 days in an airtight container. Assemble cookies just before serving for best texture; if you must assemble ahead, store in the fridge and bring to room temp about 20 minutes before eating.

Strawberry Cheesecake Cookies Recipe Substitutions and Variations

Unsalted butter (cookies) – Swap for salted butter 1:1 and cut the added salt from 1/4 tsp to 0 or 1/8 tsp. If you need a dairy free option, use a firm vegan/baking stick 1:1, chill the dough longer because it may spread more.
Cornstarch (cookies) – Use arrowroot or tapioca starch 1:1 as a direct substitute. Texture will be slightly different (arrowroot gives a bit more tenderness, tapioca a chewier bite) but it works fine.
Whole milk (buttercream base) – Use half and half or heavy cream diluted with water for a richer custard (for 1 cup whole milk use 3/4 cup 2% + 1/4 cup heavy cream or 1 cup 2% + 1 tbsp melted butter). For non dairy, full‑fat canned coconut milk works, expect a faint coconut note.
Freeze dried strawberries powder (cookies) – If you don’t have freeze dried strawberries try 1 tsp natural strawberry extract for flavor plus 1–2 tbsp powdered sugar to replace the dry bulk, or swap 1:1 with freeze dried raspberry powder. Avoid fresh berries in the dough, they add too much moisture.

Pro Tips

1) Measure flour by weight or spoon and level the cup—dont pack it. Too much flour makes dry, cakey cookies. If your dough feels soft, chill it at least 30 minutes or pop it in the freezer 10 to 15 minutes so they hold their shape and bake with nice edges.

2) When making the custard temper the yolks slowly and cook until it just thickens and barely boils. If you overcook or get tiny lumps, pass it through a fine sieve or blitz with an immersion blender. Press plastic wrap on the surface to stop a skin forming, and chill completely before you try to add it to butter.

3) Get temps right when you finish the buttercream. Beat the butter and cream cheese until fluffy first, then add the cold custard a few tablespoons at a time. If the frosting looks curdled or too soft, chill 10 to 20 minutes then rewhip—if it splits, chilling and patience fix most problems.

4) For best strawberry impact, grind the freeze dried berries to a really fine powder and sift it before mixing or dusting. That avoids gritty bits and clogged piping tips. If you want bolder color or flavor, fold in a small amount of larger crushed pieces at the end so you get texture without weakening the structure.

Strawberry Cheesecake Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I perfected a foolproof sugar cookie studded with freeze-dried strawberries and finished with cream cheese German buttercream as a new take on Gourmet Sugar Cookies.

Servings

servings

Calories

259

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Baking sheets and parchment paper
3. Small blender or a zip top bag plus rolling pin (for pulverizing freeze dried strawberries)
4. Mixing bowls — big and small
5. Electric mixer (stand or hand) or a sturdy whisk
6. Measuring cups, spoons and a kitchen scale if you like grams
7. Rubber spatula and a wooden spoon
8. Saucepan and a heatproof whisk (for the custard)
9. Wire cooling rack, plastic wrap and a piping bag with tip for filling/decorating

Ingredients

1 cup (226 g) unsalted butter softened (cookies)
1 cup (200 g) granulated sugar (cookies)
1 large egg room temperature (cookies)
1 teaspoon vanilla extract (cookies)
2 1/2 cups (310 g) all purpose flour (cookies)
2 tablespoons (16 g) cornstarch (cookies)
1/2 teaspoon baking powder (cookies)
1/4 teaspoon fine salt (cookies)
1/3 cup (about 20 g) freeze dried strawberries crushed to a powder (cookies)
1 1/4 cups (300 ml) whole milk (buttercream base)
3 large egg yolks (buttercream)
1/3 cup (65 g) granulated sugar (buttercream)
3 tablespoons (24 g) cornstarch (buttercream)
1 teaspoon vanilla extract (buttercream)
2 tablespoons (28 g) unsalted butter, for finishing the custard (buttercream)
6 tablespoons (85 g) unsalted butter softened, for whipping into the custard (buttercream)
4 ounces (115 g) cream cheese softened (buttercream)
1 to 1 1/2 cups (120 to 180 g) powdered sugar sifted optional to taste and texture (buttercream)
Pinch of fine salt (buttercream)
Extra crushed freeze dried strawberries for dusting or folding in as desired

Directions

Preheat oven to 350 F (175 C). Crush the freeze dried strawberries to a fine powder in a small blender or a zip top bag and rolling pin, set aside. Line baking sheets with parchment paper.
Make cookie dough: cream 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 large room temperature egg and 1 teaspoon vanilla until combined.
Whisk together 2 1/2 cups all purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt. Add the dry mix to the butter mixture in two additions, then fold in the 1/3 cup freeze dried strawberry powder until evenly speckled.
Chill the dough 30 minutes to 1 hour if it feels soft. Scoop dough into about 1 to 1 1/4 tablespoon sized balls, place 2 inches apart, and gently press to flatten slightly so they bake evenly.
Bake 9 to 11 minutes, until edges are set and centers look just done. Let cookies cool on the pan for 5 minutes then transfer to a wire rack to cool completely. Full cooling is important so the buttercream doesn't melt.
While cookies cool make the custard for the German buttercream: whisk 3 large egg yolks with 1/3 cup granulated sugar and 3 tablespoons cornstarch until smooth. Heat 1 1/4 cups whole milk in a saucepan until just simmering.
Temper the yolk mixture by whisking a few tablespoons of hot milk into it, then whisk everything back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil, about 1 to 2 minutes. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla. Press plastic wrap directly on the surface and chill until completely cold.
Finish the buttercream: beat 6 tablespoons softened unsalted butter with 4 ounces softened cream cheese until smooth and fluffy. Add a pinch of fine salt. Beat in the chilled custard a few tablespoons at a time until combined and silky. Taste and add 1 to 1 1/2 cups sifted powdered sugar as needed for sweetness and pipeable texture.
Fold in extra freeze dried strawberry powder or whole crushed pieces to taste for more color and flavor, or reserve some for dusting. If buttercream is too soft chill 10 to 20 minutes then rewhip until spreading consistency.
Assemble: sandwich about 1 to 2 tablespoons of buttercream between two cookies, or pipe a decorative swirl on top. Dust with extra strawberry powder if you like. Store in an airtight container in the fridge for up to 4 days, bring to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.