Pink Strawberry Cheesecake Crumble Cookies
These Pink Strawberry Cheesecake Crumble Cookies are a delightful bite of creamy cheesecake and tart strawberry in a crumbly, buttery cookie. Absolutely irresistible!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed freeze-dried strawberries
- 1/2 cup cream cheese softened
- 1/4 cup powdered sugar
- 1/2 cup graham cracker crumbs
Instructions
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Using an electric mixer, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until fluffy and light in color.
- Mix in 1 large egg and 1 teaspoon vanilla extract until fully combined.
- Slowly add the dry flour mixture into the wet ingredients, mixing just until combined. Then fold in 1/2 cup crushed freeze-dried strawberries.
- In a separate bowl, beat 1/2 cup softened cream cheese with 1/4 cup powdered sugar until smooth and creamy.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop half of your cookie dough onto the sheet in evenly spaced mounds. Create a small well or indentation in the center of each.Drop a heaping teaspoon of the cream cheese filling into each well, then top with the remaining cookie dough, gently sealing the edges.
- Sprinkle 1/2 cup graham cracker crumbs generously over each cookie’s top to create that iconic crumble effect.
- Bake for 12-15 minutes, or until the edges are golden brown but the centers remain soft. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Spatula
- Cookie scoop or spoon
- Fork or small sieve
Notes
- For a dairy-free version, use vegan butter, flax egg, and dairy-free cream cheese alternatives.
- Freeze assembled but unbaked cookies for up to 3 months; bake from frozen adding a few extra minutes.
- To enhance the strawberry flavor, crush freeze-dried strawberries finely but avoid pulverizing into dust.
- Experiment with seasonal variations like adding lemon zest or swapping berries for cranberries.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.