Name: Strawberry Shortbread Cheesecake Cookies Recipe
Prep time: 1 h 20 min
Cook time: 13 min
Total time: 3 h 12 min
Cuisine: American
Ingredients: 250 gr (1 2/3 cup) Plain / All-Purpose Flour; 50 gr (1/2 cup) Icing Sugar; 20 gr (0.7 oz) Freeze Dried Strawberries; 180 gr (3/4 cup) Unsalted Butter (cold, cubed); 1 Egg (medium to large size); 1 teaspoon Vanilla Extract; 50 gr (1/2 cup) Icing Sugar; 1 1/2 teaspoon Strawberry Powder (made from ground freeze dried strawberries); 15 ml (1 tablespoon) Full Cream / Whole Milk; 10 gr (0.35 oz) Freeze Dried Strawberries, crushed (optional, for garnish); 250 gr (9 oz) Cream Cheese (at room temperature); 80 gr (1/3 cup) Strawberry Jam; 25 gr (1/4 cup) Icing Sugar; Freeze Dried Strawberries, roughly crushed (optional, for folding into filling)

Print Recipe· 4.1 from 6 reviews

If you have a sweet tooth and adore the perfect marriage of buttery shortbread, tangy cheesecake, and vibrant strawberry flavors, then you’re in for a real treat with this Strawberry Shortbread Cheesecake Cookies Recipe. These delicate cookie sandwiches bring together crumbly shortbread infused with freeze-dried strawberries, silky strawberry cream cheese filling, and an optional luscious strawberry glaze that truly elevates every bite. It’s a dessert that feels gourmet yet surprisingly simple to make, perfect for impressing friends or indulging in a special moment at home.

Ingredients You’ll Need

The image shows several small white bowls arranged on a light pink marbled surface, each containing different ingredients for a recipe. Starting from the top left, there is a bowl with one bright yellow egg yolk, next to it a bowl filled with dark red strawberry jam that has a shiny texture. To the right, a bowl with light golden vanilla liquid sits near a white bowl filled with a mound of white powdered sugar. Below, there is a white bowl of soft cream cheese with a smooth, thick texture, surrounded by another bowl of small deep red freeze-dried strawberries with a rough texture. A bowl of cubed light yellow butter is placed on the left side and at the bottom right, a larger transparent bowl is filled with finely ground white flour. The whole scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

This Strawberry Shortbread Cheesecake Cookies Recipe relies on a small list of straightforward ingredients that each play a crucial role in building its signature texture and flavor. Every item brings its own magic—from the crunchy freeze-dried strawberries adding bursts of brightness to the smooth cream cheese that delivers richness and tang.

Plain / All-Purpose Flour (250 gr / 1 2/3 cup): The base of the shortbread, providing structure and a tender crumb.
Icing Sugar (3 different amounts totaling 125 gr): Essential for sweetness and a smooth texture in both cookie dough and frosting.
Freeze Dried Strawberries (20 gr and optional 10 gr): Adds intense, natural strawberry flavor without moisture, perfect for crunch and color.
Unsalted Butter (180 gr / 3/4 cup, cold): Creates that classic rich, flaky shortbread texture.
Egg (1 medium to large): Binds the dough while keeping it tender.
Vanilla Extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic note.
Strawberry Powder (1 1/2 teaspoon): Intensifies strawberry essence in the icing.
Full Cream / Whole Milk (15 ml / 1 tablespoon): Makes the strawberry icing smooth and easy to dip or drizzle.
Cream Cheese (250 gr / 9 oz, room temperature): The heart of the cheesecake filling, lending creamy tanginess.
Strawberry Jam (80 gr / 1/3 cup): Sweetens the cream cheese filling and adds fruity depth.

How to Make Strawberry Shortbread Cheesecake Cookies Recipe

Step 1: Prepare the Strawberry Shortbread Cookie Dough

Begin by blending your all-purpose flour, icing sugar, and freeze-dried strawberries in a food processor until the strawberries are finely ground. This step ensures that your cookies are speckled with vibrant strawberry bits without adding moisture. Then, cut cold butter into cubes and pulse until the mixture resembles fine crumbs, with the butter evenly coated. Adding the egg and vanilla completes the dough, which should come together as a rough mass ready to be chilled. This chilling step is critical for achieving the tender, crumbly texture that makes shortbread so irresistible.

Step 2: Roll, Chill, and Cut the Cookies

Transfer your dough to a sheet of baking paper and roll it out to about 4mm thick. Chilling the rolled dough for at least an hour firms it up, making it easier to cut neat shapes. Using a 6.5cm cookie cutter, cut out your rounds, saving any scraps to re-roll and cut more cookies later. This process guarantees that each cookie has the perfect balance of buttery richness and strawberry flair before hitting the oven.

Step 3: Bake to Golden Perfection

Place the cookies on a baking tray lined with parchment or a baking mat, then bake at 160 degrees Celsius (325 degrees Fahrenheit) for 12 to 13 minutes. You want just the faintest golden edges, signaling that your cookies are perfectly baked — tender inside with a slight crisp on the outside. Let them cool fully before moving to the next step to ensure your fillings and icings don’t melt or slide off.

Step 4: Optional Strawberry Icing

If you love a little extra sparkle, mix strawberry powder and icing sugar, then whisk in milk until smooth. Dip or drizzle half of the cooled shortbread cookies in this luscious pink glaze, then sprinkle with crushed freeze-dried strawberries for a gorgeous finish. This step adds a subtle fruity gloss and makes the cookies extra festive and inviting.

Step 5: Make the Strawberry Cream Cheese Filling

Beat softened cream cheese and strawberry jam together until smooth and lump-free. Slowly add icing sugar to thicken the mixture just right for spreading or piping. For a delightful crunch and visual appeal, fold in some crushed freeze-dried strawberries. This creamy filling is the think that transforms these from cookies into unforgettable cheesecake sandwiches bursting with strawberry flavor.

Step 6: Assemble Your Strawberry Shortbread Cheesecake Cookies Recipe

Using a pastry bag or spoon, generously pipe the filling onto the flat bottom of un-iced cookies. Crown each with a glazed (or plain) cookie to create charming little sandwiches. Press gently to marry the two halves, then chill in the fridge for at least an hour so the filling sets perfectly before serving. The anticipation is well worth it once you bite into these divine, creamy strawberry treats!

How to Serve Strawberry Shortbread Cheesecake Cookies Recipe

A clear food processor bowl is filled with a mix of bright red, dried strawberry slices layered on top of a white powdery substance, likely flour, with the white plastic blade in the center. The strawberries are unevenly shaped, showing their textured surface and seeds clearly. The view is from above, showing the black base and handle of the processor against a white marbled textured surface. The processor's clear lid is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your strawberry cheesecake cookies by adding a light dusting of powdered sugar for a delicate snowy effect. For a more dramatic look, fresh strawberry slices or tiny edible flower petals provide a stunning contrast. You can also sprinkle a few finely chopped freeze-dried strawberries on top to echo the fruity crunch throughout the cookie layers.

Side Dishes

These cookies shine as a decadent dessert alongside a cup of rich coffee or a fragrant cup of tea that balances sweetness with subtle bitterness. For a more indulgent pairing, try serving them with a scoop of vanilla bean ice cream or alongside fresh whipped cream and a berry compote to emphasize the strawberry theme.

Creative Ways to Present

Turn your Strawberry Shortbread Cheesecake Cookies Recipe into a show-stopping dessert platter by stacking them on a pretty cake stand with scattered fresh strawberries and mint leaves for color and aroma. Alternatively, wrap individual sandwich cookies in parchment paper tied with twine for charming gifts or party favors that convey thoughtful, heartfelt homemade goodness.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover assembled cookies in an airtight container in the refrigerator for up to 4 days. Chilling helps maintain the texture of the cream cheese filling while keeping the shortbread crisp and fresh, perfect for enjoying over several days or sharing with friends.

Freezing

If you want to prepare these gems ahead of time, freeze the fully assembled cookies in a single layer on a baking sheet before transferring them into an airtight freezer bag or container. They’ll keep beautifully frozen for up to 2 months. Thaw them in the fridge overnight, allowing the filling to soften gradually without losing its creamy texture.

Reheating

Since these cookies have a delicate cream cheese filling, it’s best to enjoy them chilled or at room temperature for the ideal texture and flavor. If you prefer your shortbread a little softer, allow cookies to sit at room temperature for about 30 minutes after taking them out of the fridge. Avoid microwaving, as it can melt the filling and alter the cookie’s structure.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have a higher moisture content, which can make the cookie dough too wet and affect the texture. Freeze-dried strawberries are ideal because they provide concentrated flavor and a pleasant crunch without adding moisture.

What if I don’t have strawberry powder for the icing?

If you can’t find strawberry powder, you can substitute with a bit of finely crushed freeze-dried strawberries or skip it entirely. The icing will still be delicious with just icing sugar and milk, though the natural strawberry flavor won’t be quite as intense.

Can these cookies be made vegan?

With some ingredient swaps, like using vegan butter, flax egg instead of a chicken egg, and dairy-free cream cheese, you can create a version of this recipe that’s vegan-friendly. The texture and flavor might vary slightly, but it’s definitely achievable.

How do I prevent the cookies from spreading too much?

Keeping the butter very cold and chilling the dough after rolling helps prevent the cookies from spreading out too much during baking, which keeps their shape nice and tidy.

What’s the best way to pipe the cheesecake filling?

A pastry bag fitted with a round or star nozzle works wonderfully to evenly distribute the filling and create beautiful cookie sandwiches. If you don’t have one, a spoon or small ice cream scoop works just as well to dollop the filling neatly.

Final Thoughts

Making this Strawberry Shortbread Cheesecake Cookies Recipe is like inviting a little bit of joy right into your kitchen and onto your table. With its rich yet refreshing layers of flavor and texture, it’s a fantastic way to celebrate strawberries in all their glory. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to become a beloved favorite you’ll return to time and time again. So grab your ingredients, and let’s bake up some sweet memories together!

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