Ingredients
Cookies:
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1 cup (226g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 large egg
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1 ½ tsp pure vanilla extract
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2 ½ cups (312g) all-purpose flour
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1 tsp baking powder
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½ tsp kosher salt
Cheesecake Frosting:
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8 oz (226g) full-fat cream cheese, softened
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½ cup (60g) powdered sugar, sifted
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1 tsp vanilla extract
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½ cup (120ml) cold heavy whipping cream
Crumble Topping:
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½ cup (63g) all-purpose flour
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¼ cup (55g) light brown sugar, packed
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¼ cup (56g) unsalted butter, melted
Topping:
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1 cup finely diced fresh strawberries (drain on paper towel if very juicy)
Instructions
Preheat oven to 350°F (175°C). Line 1–2 baking sheets with parchment paper.
In a large bowl, beat softened butter and sugar with a hand mixer (or stand mixer) on medium speed until pale and fluffy (2–3 minutes).
Add egg and vanilla; mix until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet until a soft dough forms.
Scoop dough into large balls (about 3 tbsp each). Slightly flatten the tops and place 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, just until the edges are set and tops look matte. Cookies should be soft but not underbaked. Cool completely on a wire rack.
In a clean bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy (1–2 minutes).
With mixer on low, slowly drizzle in cold heavy cream, then beat on high for 1–2 minutes until the frosting is light and fluffy like whipped cheesecake.
Mix flour and brown sugar in a small bowl. Stir in melted butter until it forms a crumbly, sandy texture.
Spread onto a lined baking sheet and bake at 350°F for 5–6 minutes, until lightly golden. Let cool.
Pipe or spoon a generous layer of frosting onto each cooled cookie.
Sprinkle with crumble topping. Top with fresh diced strawberries just before serving to prevent sogginess.
- Prep Time: 20 min
- Cook Time: 12 min