Irresistible Strawberry Cheesecake Cookie Sandwiches: Your Ultimate Guide to a Sweet Treat
These Strawberry Cheesecake Cookie Sandwiches are a truly delightful and irresistible dessert, perfect for elevating any occasion, from a casual afternoon tea to a festive celebration. Each cookie offers a symphony of textures and flavors, combining two layers of light and buttery strawberry shortbread cookies with a rich, creamy strawberry cream cheese frosting filling. This recipe isn’t just about making cookies; it’s about crafting an experience, delivering a burst of fresh strawberry flavor and luxurious cheesecake indulgence in every single bite. Prepare to enchant your taste buds and impress your guests with these beautifully crafted, perfectly balanced sweet treats.
Why You’ll Absolutely Love This Strawberry Cheesecake Cookie Recipe
There are countless reasons to fall head over heels for these charming strawberry cheesecake cookie sandwiches. Beyond their undeniably appealing appearance, they boast an incredible depth of flavor and a delightful textural interplay that truly sets them apart from ordinary cookies. Each component is meticulously crafted to deliver a truly memorable dessert experience.
Firstly, the cookies themselves are bursting with the authentic, vibrant taste of real strawberries, thanks to the ingenious use of freeze-dried strawberries. This clever ingredient provides an intense, natural strawberry essence and a beautiful subtle pink hue without introducing any excess moisture that could compromise the perfect shortbread texture. Unlike many recipes that might simply use a basic sugar cookie base, our approach elevates the experience by featuring rich, buttery, and delicately crumbly Strawberry Shortbread Cookies. This delicate, melt-in-your-mouth base provides a wonderful contrast to the smooth, tangy filling, creating a symphony of textures.
Secondly, the star of the show – the filling – is a luxurious Strawberry Cream Cheese Frosting. This velvety, luscious core brings the “cheesecake” element to life, offering a perfect balance of tangy cream cheese and fruity sweetness from strawberry jam. It’s light yet rich, creamy yet stable, creating a sophisticated and utterly delicious sandwich cookie that’s far from ordinary. The optional addition of crushed freeze-dried strawberries in the filling also adds a fantastic textural crunch.
These delightful strawberry cookies are more than just a sweet treat; they are a versatile dessert perfect for a myriad of occasions. Imagine them gracing a fancy afternoon tea party, serving as an elegant finale to a special dinner, or adding a touch of romantic charm to Valentine’s Day celebrations. Their vibrant pink color and exquisite taste also make them an excellent choice for holiday gatherings, birthday parties, baby showers, or simply as a comforting indulgence on a quiet afternoon. Their striking appearance and irresistible flavor are guaranteed to impress friends and family alike, making them a true showstopper.
Essential Ingredients for Perfect Strawberry Cheesecake Cookies
Crafting these extraordinary strawberry cheesecake cookie sandwiches requires a selection of high-quality ingredients, each playing a crucial role in achieving their signature flavor and texture. Paying close attention to the details of each component will ensure the best possible outcome for your homemade masterpieces.
For precise measurements and quantities, please refer to the detailed recipe card below.
For the Strawberry Shortbread Cookies:
- Dry Ingredients: You’ll need a combination of high-quality Plain or All-Purpose Flour, fine Icing Sugar (also known as powdered sugar or confectioners’ sugar) for a tender crumb, and a tiny pinch of Salt to enhance and balance the flavors. The star ingredient for flavoring these cookies is Freeze-Dried Strawberries. These deliver a potent, natural strawberry essence and a beautiful pink hue without adding unwanted moisture, which is crucial for achieving the perfect shortbread texture.
- Wet Ingredients: The foundation of any good shortbread is butter, so use very cold, unsalted Butter, cut into small cubes. The cold butter is essential for creating that distinctively flaky and tender shortbread texture. You’ll also need one medium to large-sized Egg to bind the dough, and a touch of pure Vanilla Extract for a warm, aromatic note that complements the fruitiness beautifully. For an even more intense strawberry flavor, you could experiment with a few drops of high-quality strawberry extract, but vanilla is a classic pairing.
Chef’s Tip: For an extra layer of bright flavor that beautifully cuts through the sweetness, consider adding a small amount of fresh lemon zest to your cookie dough. It adds a subtle tang that truly elevates the overall profile of the strawberry shortbread.
For the Strawberry Cream Cheese Frosting:
- Cream Cheese: The secret to a smooth, luscious, and stable cream cheese frosting is using full-fat Cream Cheese that is completely softened to room temperature. It is absolutely crucial not to use cream cheese straight from the fridge, as it will be difficult to mix smoothly and can result in a lumpy, undesirable texture. Full-fat varieties also offer the best flavor, richness, and structural integrity for your frosting.
- Icing Sugar: Also known as powdered sugar or confectioners’ sugar, this ingredient is essential for both sweetness and providing the necessary structure to the frosting. Always make sure to sift your Icing Sugar to prevent any lumps, ensuring a silky-smooth and uniform frosting. The quantity in this recipe is designed for a perfectly balanced sweetness, but feel free to adjust it to your personal preference if you desire a sweeter or slightly thicker, more stable frosting.
- Strawberry Jam: To enhance that vibrant strawberry flavor and add a touch of extra sweetness and fruitiness, we swirl in Strawberry Jam. Whether you opt for a delicious homemade jam bursting with natural fruit or a high-quality store-bought version, it will contribute significantly to the rich, fruity taste of the filling.
- Freeze-Dried Strawberries: While completely optional, finely crushed Freeze-Dried Strawberries can be gently folded into the cream cheese filling. This addition introduces a wonderful textural contrast and an extra pop of intense, concentrated strawberry flavor, making each bite even more exciting and dynamic.
Optional Strawberry Glaze: To add an extra touch of elegance and a boost of strawberry goodness, I also prepared a simple Strawberry Glaze for decorating the top cookie layer. This beautiful glaze is effortlessly made from just Icing Sugar, finely ground Strawberry Powder (which you can easily make by blending more freeze-dried strawberries until powdery), and a splash of Milk. It sets with a lovely sheen and provides another layer of delectable strawberry bliss, making the cookies even more irresistible.
Crafting Your Strawberry Cheesecake Cookie Sandwiches: A Detailed Step-by-Step Guide
Making these delightful cookie sandwiches is a rewarding process that is surprisingly straightforward. We’ll break it down into three main, manageable stages: first, preparing the tender shortbread cookies; second, whipping up the luscious cream cheese frosting; and finally, thoughtfully assembling these edible masterpieces into perfect sandwich cookies.
Step 1: Preparing the Strawberry Shortbread Cookie Dough
The foundation of these exquisite treats is a tender, crumbly, and wonderfully flavorful strawberry shortbread. The dough comes together incredibly easily, especially if you utilize the efficiency of a food processor. (For those who prefer a hands-on approach, please scroll down to our Frequently Asked Questions section for detailed instructions on making the dough by hand.)
- Combine Dry Ingredients: Begin by adding your Plain or All-Purpose Flour, Icing Sugar, and the crucial Freeze-Dried Strawberries into the bowl of your food processor. Pulse the mixture for several seconds, or until the freeze-dried strawberries are finely ground and evenly dispersed throughout the dry ingredients. This initial step is vital for ensuring a uniform strawberry flavor and a beautiful, consistent pink color in your finished cookies.
- Incorporate Cold Butter: Next, add your very cold, cubed Unsalted Butter to the food processor bowl. The cold temperature of the butter is absolutely essential for creating that signature tender and flaky shortbread texture. It prevents the butter from melting too quickly during processing and allows it to create pockets of steam during baking, which results in a wonderfully light crumb.
- Process to Crumbs: Pulse the mixture again, in short bursts, until the butter cubes have broken down into very small, pea-sized crumbs. It is important that all the butter is evenly coated by the flour mixture. This process, known as “cutting in the butter,” ensures a delicate and crisp cookie texture.
- Add Wet Ingredients: Finally, pour in the Egg and Vanilla Extract. These liquid elements will begin to bind the dry and fatty ingredients, bringing the dough together.
- Form the Dough: Continue to blend the mixture until a rough dough just begins to form. To test if your strawberry cookie dough is ready, take a small portion and press it firmly between your fingers. If the crumbs come together and hold their shape, you’re good to go! If it still feels too dry and crumbly, add a tiny amount of very cold water, a teaspoon at a time, and pulse briefly until it just comes together. Be careful not to overmix, as this can overdevelop the gluten and result in tough cookies.
- Roll and Chill: Transfer the rough dough onto a large sheet of baking paper or parchment paper. Gently gather it into a large, flat ball, then cover it with a second sheet of parchment paper. Using a rolling pin, roll the dough evenly to a consistent thickness of approximately 4mm (about 1/8 inch). For perfectly uniform cookies, a rolling pin with thickness rings is highly recommended. Once rolled, place the dough (still sandwiched between the parchment paper) in the fridge to chill for a minimum of 1 hour, or ideally for up to 24 hours. This chilling step is absolutely vital; it firms up the butter and allows the gluten to relax, which helps the cookies maintain their shape and prevents them from spreading excessively during baking.
- Preheat and Prepare: While your dough is chilling, preheat your oven to 160 degrees Celsius / 325 degrees Fahrenheit. Line a large baking sheet with baking paper or a silicone baking mat. A perforated baking tray combined with a perforated silicone mat can be particularly helpful for ensuring even baking and a crisp bottom on your shortbread cookies.
- Cut the Cookies: Once the dough is thoroughly chilled and firm, remove the top sheet of baking paper. Using your preferred cookie cutter, cut out your cookie shapes. I used a 6.5cm (approximately 2.5-inch) fluted cookie cutter, similar to those I use for Lemon Curd Cookies, but feel free to get creative with any shape you desire – heart-shaped cutters are wonderful for Valentine’s Day, for instance! If the cookie dough starts to become soft and difficult to cut neatly, simply pop it back into the refrigerator for a few minutes to re-firm. Gather any leftover dough scraps, gently re-roll them, chill again, and cut out more cookies until all the dough is used.
- Bake to Perfection: Carefully transfer the cut-out cookies to your prepared baking sheet. A small offset spatula can be very useful for lifting and moving delicate dough shapes without distorting them. Bake for approximately 12 to 13 minutes, or until the edges of the cookies are just lightly golden. It’s important not to overbake shortbread, as it should remain pale in the center for the most tender texture. Once baked, leave them to cool down completely on the baking pan. They will be quite soft straight out of the oven but will firm up beautifully as they cool.
Optional Strawberry Glaze Preparation: If you’ve decided to add the optional strawberry glaze, prepare it while your baked cookies are cooling. In a medium bowl, combine the Icing Sugar and Strawberry Powder (which you can easily make by finely grinding more freeze-dried strawberries). Gradually add a small amount of Milk, whisking continuously until the mixture is completely smooth and reaches your desired drizzling consistency. Dip half of the cooled shortbread cookies (these will serve as the top halves of your sandwich cookies) into the glaze, or artfully drizzle it over them. Optionally, sprinkle with a few extra freeze-dried strawberry crumbs before the glaze sets. Allow the glaze to set completely before proceeding to the assembly stage.
Step 2: Whipping Up the Luscious Strawberry Cream Cheese Frosting
The next crucial component is the velvety, tangy, and sweet strawberry cheesecake filling. This frosting is the heart of our cookie sandwich, providing that irresistible creamy texture and delightful flavor contrast.
- Combine Cream Cheese and Jam: In a large mixing bowl (if you’re using a hand mixer) or the bowl of a stand mixer (fitted with the paddle attachment), place your very soft, room-temperature Cream Cheese and Strawberry Jam. Remember, the cream cheese must be at room temperature to ensure it blends smoothly and prevents any lumps in your final frosting.
- Whip Until Smooth: Beat the mixture on medium speed until it is completely smooth and homogenous, with no lumps of cream cheese or jam remaining. Make sure to scrape down the sides of the bowl periodically with a spatula to ensure all ingredients are thoroughly combined.
- Sift in Icing Sugar: Gradually sift in the Icing Sugar. Start mixing on a low speed to prevent a cloud of powdered sugar from escaping, then increase the speed to medium. Continue mixing until the cream cheese frosting starts to thicken slightly. Don’t worry if it still appears a bit soft at this stage; it will firm up considerably once chilled. You have the flexibility to adjust the amount of icing sugar here if you prefer a sweeter or a slightly thicker, more stable frosting.
- Fold in Freeze-Dried Strawberries (Optional): For an added layer of delightful texture and an even more intense burst of strawberry flavor, roughly crush some additional freeze-dried strawberries and gently fold them into the prepared cream cheese mixture using a spatula. This provides a pleasant crunch that contrasts beautifully with the creamy filling.
Step 3: Assembling Your Delicious Strawberry Cheesecake Cookie Sandwiches
With your strawberry shortbread cookies perfectly baked and cooled, and your luscious strawberry cream cheese frosting whipped to perfection, it’s time to bring these wonderful components together to create your irresistible sandwich cookies. This final step is where your treats truly come to life!
- Prepare for Piping: Transfer the prepared strawberry cream cheese frosting into a pastry bag. You can choose either a round or a star-shaped nozzle, depending on the aesthetic you desire for your cookie filling. If you don’t have a pastry bag, a simple spoon or a small ice cream/cookie scoop works perfectly fine for portioning the frosting onto the cookies.
- Pipe the Filling: Take the non-iced cookies (or half of your plain cookies if you opted to skip the optional glaze) and pipe a generous dollop of cheesecake frosting onto the flat bottom side of each. Keep in mind that the frosting will naturally spread out a bit when the top cookie is added, so avoid overfilling to prevent too much frosting from squishing out the sides.
- Form the Sandwiches: Gently place a second cookie on top of the frosting. If you prepared the optional strawberry glaze, use the glazed cookies for the top layer, creating a visually appealing finish. Lightly press down to create neat, uniform strawberry cheesecake cookie sandwiches.
- Chill to Set: Arrange the assembled cookies on a clean tray and place them in the refrigerator to set for at least 1 hour. This chilling time is important for the frosting to firm up, which makes the cookies easier to handle, enhances their overall texture, and ensures greater stability, especially if serving at room temperature.
Frequently Asked Questions About Strawberry Cheesecake Cookies
It is highly recommended to stick to freeze-dried strawberries for this particular recipe, especially for the shortbread cookie dough. Unlike many other strawberry cheesecake cookie recipes that might use fresh fruit, this one is specifically developed to leverage the concentrated flavor and lack of moisture in freeze-dried strawberries. Fresh or frozen strawberries contain a significant amount of water. If added directly to the cookie dough and baked, this moisture would release, leading to soggy cookies that completely lose their crisp, tender shortbread texture. However, if you’re eager to incorporate fresh fruit, consider dicing small chunks of fresh strawberries and gently folding them into the prepared cream cheese frosting for a burst of fresh flavor and texture in the filling itself.
No worries at all! You can absolutely make these delicious strawberry shortbread cookies by hand. First, finely crush your freeze-dried strawberries into a powder using a mortar and pestle, or by placing them in a sturdy Ziploc bag and crushing them with a rolling pin (alternatively, you can use store-bought freeze-dried strawberry powder). In a large mixing bowl, combine all your dry ingredients: flour, icing sugar, the strawberry powder, and a pinch of salt. Add the very cold, cubed butter. Using your fingertips, a pastry blender, or two knives, “cut” the butter into the flour mixture until it resembles fine crumbs. The goal is to avoid overworking the butter with the warmth of your hands. Once you have a fine, sandy consistency, add the egg and vanilla extract, and gently knead the mixture until a cohesive dough just comes together. As soon as the dough is formed, proceed with the rolling, chilling, and cutting steps as outlined in the main instructions.
For the most delicious flavor, richest texture, and best stability in your strawberry cream cheese frosting, always use full-fat cream cheese. Low-fat or fat-reduced cream cheese varieties contain more water and various stabilizers, which can result in a thinner, less flavorful, and more difficult-to-manage frosting that may not hold its shape as well. While I haven’t personally tested this recipe with dairy-free cream cheese, if you are looking for a dairy-free option, ensure you choose a high-quality, full-fat dairy-free cream cheese specifically designed for baking and frostings for the best chance of success and a creamy consistency.
Yes, these cookies are excellent for make-ahead preparation, allowing you to spread out the baking process! The strawberry shortbread cookie dough can be prepared and kept, tightly wrapped in plastic, in the fridge for up to 24 hours before you need to roll and bake. Alternatively, you can bake the shortbread cookies in advance and store them at room temperature in an airtight container for up to 2-3 days, or in the fridge for up to a week. The strawberry cream cheese filling can also be made a day in advance and stored in an airtight container in the refrigerator. Before using, allow the frosting to soften slightly at room temperature for about 15-20 minutes, then re-whip briefly until smooth again before piping. Once the cookies are filled and assembled, they are truly at their best when served fresh within one day. The shortbread can soften over time if left assembled too long, so for optimal texture, plan to assemble closer to your serving time.
Expert Tips & Creative Variations for Your Strawberry Cheesecake Cookies
To ensure your strawberry cheesecake cookies turn out perfectly every single time and to inspire you with new and exciting ways to enjoy them, here are some invaluable tips and delightful variations:
- Cooling is Absolutely Key: Patience is a true virtue in baking, especially when working with shortbread. After removing the delicate strawberry shortbread cookies from the oven, it’s crucial to resist the urge to move them immediately. They will be quite delicate and soft when warm. Allow them to cool down completely and undisturbed on the baking tray. This essential step allows them to firm up properly, preventing breakage and ensuring they maintain their crisp, tender texture when handled and assembled.
- Explore Flavorful Glaze Alternatives: While the optional strawberry icing adds a lovely and complementary touch, don’t hesitate to get creative with your glaze! For a different flavor profile that still pairs beautifully, consider dipping or drizzling half of the cooled cookies with good-quality melted white chocolate or even sophisticated dark chocolate. White chocolate beautifully complements the sweet strawberry and tangy cream cheese flavors, while dark chocolate offers a more intense, contrasting bitterness that many adore.
- Discover Other Berry Flavors: This recipe is incredibly adaptable and versatile, lending itself wonderfully to other berry flavors! Instead of freeze-dried strawberries, try substituting them with freeze-dried raspberries or blueberries in both the cookie dough and the optional frosting crunch. Pair this with a corresponding raspberry or blueberry jam in the cream cheese filling for a completely new, yet equally delicious, berry cheesecake cookie experience that will tantalize your taste buds.
- Elevate Your Presentation: To make your cookie sandwiches even more visually appealing and professional-looking, you can gently roll the exposed edges of the filled cookies in extra freeze-dried strawberry crumbs, finely chopped pistachios for a color contrast, or even colorful sprinkles before chilling to set. This simple step adds both texture and a polished, gourmet finish.
- Uniformity for Baking Success: For consistent baking results and evenly sized cookie sandwiches, it’s paramount to ensure your cookie dough is rolled to an even thickness across the entire sheet. Using a rolling pin with guide rings can be a game-changer for achieving this perfect, uniform thickness, leading to perfectly baked cookies every time.
Storing & Freezing Your Strawberry Cheesecake Cookie Sandwiches
Proper storage is essential to maintain the freshness, delightful texture, and overall deliciousness of your homemade strawberry cheesecake cookies. Here’s how to keep them at their absolute best, whether for immediate enjoyment or future indulgence:
- Storing Assembled Cookies: Once assembled with the creamy strawberry cream cheese frosting, these delightful strawberry cheesecake cookies must be stored in the refrigerator. Place them in a single layer in an airtight container to prevent them from drying out, absorbing other odors from the fridge, or becoming too soft. They are truly best enjoyed within 1-2 days of assembly for optimal texture and flavor, as the shortbread can soften slightly over time due to the moisture in the frosting.
- Make Ahead Components: Both the plain strawberry shortbread cookies and the strawberry cream cheese frosting can be prepared comfortably in advance, allowing you to break up the baking process. Store the baked, cooled shortbread cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The cream cheese frosting can be made a day in advance and stored in an airtight container in the refrigerator. Before using, allow the frosting to soften slightly at room temperature for about 15-20 minutes, then re-whip briefly until smooth and easily pipeable again.
- Freezing Unbaked Cookies: You can conveniently freeze the unbaked shortbread cookie dough! After rolling and cutting out the desired shapes, place the raw cookie cut-outs on a baking sheet lined with parchment paper and freeze until they are completely solid. Once frozen solid, transfer these cookie dough shapes into a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to bake, you can bake them directly from frozen, simply adding an additional 1-2 minutes to the indicated baking time.
- Freezing Baked Cookies: The plain, baked strawberry shortbread cookies can also be frozen for longer storage. Allow them to cool completely after baking, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month. Thaw them at room temperature before you plan to assemble them with the frosting.
- Freezing Assembled Cookies (Not Recommended): It is generally not recommended to freeze the finished, filled strawberry cheesecake cookie sandwiches. The delicate texture of the cream cheese frosting can change significantly upon thawing, potentially becoming watery, grainy, or separating, which would unfortunately compromise the quality and enjoyment of your delicious cookie sandwiches.
More Delightful Cookie Recipes to Explore
If you loved baking and tasting these incredible Strawberry Cheesecake Cookies, you’re in for a continued treat! Here are more delicious and inspiring cookie recipes from our collection that we think you’ll truly enjoy:
- Almond Shortbread Cookies
- Chocolate Chip Almond Cookies
- Lemon Poppy Seed Shortbread Cookies
- Oat Flour Chocolate Chip Cookies
- Chocolate Hazelnut Shortbread Cookies
- Biscoff Butter Cookies
- Sablé Breton Cookies
- Strawberry Truffles
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Recipe Card
Strawberry Cheesecake Cookies
Print Recipe
Ingredients
Strawberry Shortbread Cookies
- 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
- 1 Egg, medium to large size
- 1 teaspoon Vanilla Extract
Strawberry Icing (optional)
- 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
Strawberry Cream Cheese Filling
- 250 gr (9 oz) Cream Cheese, at room temperature
- 80 gr (1/3 cup) Strawberry Jam
- 25 gr (1/4 cup) Icing Sugar
- 10 gr (0.35 oz) Freeze Dried Strawberries, crushed, optional
Instructions
Strawberry Shortbread Cookies
- Place the Flour, Icing Sugar and Freeze Dried Strawberries in the bowl of your food processor. Blend for a few seconds or until most of the strawberries are finely grounded.
- Cut the very cold butter into small cubes and add them to the dry ingredients. Pulse until you get very small crumbs and all the butter to be evenly covered by the flour mixture.
- Add the Egg and Vanilla and mix until a rough dough comes together (see note 1).
- Transfer the cookie dough over a large sheet of baking paper. Bring together into a large flat ball and cover with a second sheet of baking paper. Roll the dough with a rolling pin to a thickness of about 4mm (1/8-inch).
- Place in the fridge to chill for at least 1 hour – or up to 24 hours.
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a large baking tray with a baking sheet or baking mat.
- Remove the top sheet of baking paper and cut out the cookies with a 6,5cm (about 2,5-inch) wide Cookie Cutter (see note 2). Leftover cookie dough can be re-rolled, chilled and cut out to make more cookies.
- Place the cookies on the prepared baking tray and bake for 12 – 13 minutes, or until the edges are very lightly golden. Leave to cool down completely before removing the cookies from the baking tray.
Strawberry Icing (optional)
- Sift the Strawberry Powder (see note 3) and Icing Sugar into a medium bowl and mix to combine. Add the milk and whisk until completely smooth (see note 4).
- Dip (or drizzle) half of the cool shortbread cookies in the icing. Optionally, finish with some crushed freeze dried strawberries. Set aside to set.
Strawberry Cream Cheese Filling
- Place the very soft Cream Cheese and Strawberry Jam in a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer (fitted with the paddle attachment). Mix on medium speed until the mixture is smooth and no lumps remain.
- Sift in the Icing Sugar and slowly mix it in until the cream cheese frosting starts to thicken slightly (see note 5).
- Optionally, roughly crush some freeze dried strawberries and fold them into the cream cheese mixture.
Assembling the Cookies
- Transfer the frosting in a pastry bag fitted with a round or star-shaped nozzle. Alternatively, just use a spoon or a small ice cream scoop.
- Pipe the cheesecake frosting over the bottom of the non-iced cookies (see note 6) – or half of the cookies if not using the strawberry icing.
- Place a second cookie (the ones with the strawberry glaze if iced) on top of the frosting and gently press to create the strawberry cheesecake cookie sandwiches. Leave in the fridge for at least 1 hour to set before serving.
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Notes
- To know the cookie dough is ready, pick up some of the cookie mixture and press between your fingers. If the crumbs stick together, it is ready. If it falls apart and seems to be still a bit dry, add a little bit of very cold water and blend.
- I used a fluted Cookie Cutter, but you could use any shape of cookie cutter you want.
- To make the Strawberry Powder from scratch, blend the freeze dried strawberries until you get a fine powder. Sift to remove any lumps if needed.
- If the icing appears to be thick, add a little bit more milk.
- The frosting will remain quite soft until it is chilled again. If you want a sweeter frosting – or a frosting that is thicker / more stable at room temperature, you can increase the quantity of icing sugar.
- The frosting will spread out when you had the second cookie on top so don’t overfill it.
Nutrition (per serving)