Description
Soft and thick graham cracker cookies topped with creamy cheesecake frosting and a swirl of strawberry jam, inspired by the popular Crumbl cookie flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for frosting)
- 1/2 cup strawberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until a dough forms.
- Scoop large cookie dough balls (about 1/4 cup each) and flatten slightly onto baking sheet.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool completely.
- For frosting, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Spread frosting onto cooled cookies and add a spoonful of strawberry jam on top. Swirl gently with a toothpick.
- Refrigerate cookies for 20–30 minutes before serving for best texture.
Notes
- Use high-quality strawberry jam for best flavor.
- Chill the cookie dough before baking for thicker cookies.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: strawberry cheesecake cookies, Crumbl copycat, graham cracker cookies, cheesecake frosting, fruity cookies