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Strawberry Cheesecake Crumbl Cookies

Strawberry Cheesecake Crumbl Cookies are soft, bakery-style sugar cookies topped with silky cheesecake frosting, buttery crumble, and fresh diced strawberries—perfect for spring gatherings, dessert trays, or a little everyday indulgence.
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Ingredients
  

Cookies:

  • 1 cup unsalted butter softened
  • 1 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Cheesecake Frosting:

  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup heavy whipping cream

Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup melted butter

Topping:

  • 1 cup fresh strawberries diced

Instructions
 

  • Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes). Mix in the egg and vanilla until smooth.
  • In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix until dough forms.
  • Roll dough into golf ball-sized balls and place on the sheet, 2 inches apart. Gently flatten each ball. Bake for 10–12 minutes, until edges are set and lightly golden. Let cool completely.
  • Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add heavy cream and whip for 2–3 minutes until fluffy.
  • Mix flour, brown sugar, and melted butter in a small bowl until crumbly. Spread on a baking sheet and bake at 350°F for 5 minutes until golden. Let cool.
  • Frost each cooled cookie with a thick layer of cheesecake frosting. Sprinkle with crumble topping and finish with diced strawberries.