Crumbl Strawberry Cheesecake Cookies
These Crumbl Strawberry Cheesecake Cookies are soft, thick, and buttery sugar cookies topped with creamy cheesecake frosting and sweet strawberry topping. They taste just like your favorite bakery cookie—but even better homemade.Perfect for spring, parties, or high-traffic dessert content, these cookies combine rich cream cheese, fresh strawberry flavor, and that iconic Crumbl texture in every bite.
Servings 12 large cookies
Calories 440kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (large)
- Spatula
Ingredients
🍪 Cookie Dough
- 1 cup 226g unsalted butter, softened (not melted)
- 3/4 cup 150g granulated sugar
- 1/4 cup 30g powdered sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 1/4 cups 406g all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
🍰 Cheesecake Frosting
- 8 ounces cream cheese softened
- 1/4 cup 57g unsalted butter, softened
- 1 1/2 cups 180g powdered sugar
- 1 teaspoon vanilla extract
🍓 Strawberry Topping
- 1 cup finely diced fresh strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Make the strawberry topping
- Add the diced strawberries, sugar, and lemon juice to a small saucepan over medium heat. Cook for 5–7 minutes, stirring frequently, until the strawberries soften and release their juices.
- In a small bowl, whisk together the cornstarch and water. Stir it into the strawberry mixture and cook for another 1–2 minutes until thick and glossy. Remove from heat and let cool completely.
Make the cookie dough
- In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Shape the cookies
- Divide the dough into 12 large portions (about 85–95g each). Roll into balls, then gently flatten into thick discs.
- Place the dough on a lined tray and chill in the refrigerator for 30–45 minutes.
Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place chilled cookie dough discs on the baking sheet, leaving space between each.
- Bake for 11–13 minutes, until the edges are set and the centers still look slightly soft and underbaked.
- Allow cookies to cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Make the cheesecake frosting
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract and beat until thick and smooth. Do not overmix.
Assemble
- Once cookies are completely cooled, spread or pipe a thick layer of cheesecake frosting onto each cookie.
- Top with the cooled strawberry topping.
- Chill for 15–20 minutes before serving for the best texture.
Notes
For the best Crumbl strawberry cheesecake cookies, use butter that is softened but still slightly cool—overly warm butter can cause the cookies to spread too much. Chilling the dough is essential for achieving that thick, bakery-style texture, so don’t skip this step.
Measure your flour correctly using the spoon-and-level method to avoid dense cookies. Too much flour can make the cookies dry, while too little can cause spreading.
Bake just until the edges are set and the centers still look slightly underbaked. This ensures the cookies stay soft and chewy after cooling, just like authentic Crumbl cookies.
Allow both the cookies and the strawberry topping to cool completely before assembling. Adding warm topping or frosting to the cookies can cause the frosting to melt and slide off.
For the best strawberry flavor, use fresh strawberries and cook the topping until thick and jam-like. If the topping is too thin, it may make the cookies soggy.
For an extra bakery-style finish, add crushed freeze-dried strawberries on top before serving. This boosts flavor without adding extra moisture.
Store cookies in the refrigerator due to the cream cheese frosting. Let them sit at room temperature for 10–15 minutes before serving for the best texture and flavor.