Strawberry Graham Cracker Cookies
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Aren’t these cookies so pretty?? They’re soft, with a familiar flavor, because they’re made with a base of Cheesecake Pudding mix. Then they’re covered with my Graham Cracker Cookie Butter, and topped with some chopped strawberries. It’s the perfect combination of sweet, nostalgic, fresh, and just plain fun!
Cookies are always a great treat to bring to friends or a gathering, and these really pop on any table!
I hope you enjoy these cookies as much as me and my family did, let me know what you thought in the comments below, and don’t forget to follow me @theflouredcountertop on Instagram, as well as under the same name on Pinterest. Happy baking, friends!
Strawberry Graham Cracker Cookies
Yield: 18 Large Cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1 cup Unsalted Butter (softened)
- 1 cup Sugar
- 4 oz Cheesecake Pudding Mix
- 2 Eggs
- 2 tsp Lemon Juice
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 cups All-Purpose Flour
- 1/4 cup Graham Cracker Cookie Butter
- 1/2 cup finely chopped Strawberries
Instructions
- Preheat your oven to 350º. In a medium bowl, cream together the 1 cup of softened Butter and 1 cup of Sugar with an electric mixer for about 2-3 minutes, until fluffy.
- Add in the 3.4oz Cheesecake Pudding Mix, 2 Eggs, and 2 tsp Lemon Juice and mix until combined. Then add in the 3/4 tsp Baking Soda, 1/2 tsp Salt, and gradually add in the 2 1/2 cups of All-Purpose Flour until all the ingredients come together.
- With a standard-size cookie scoop, scoop two cookies and combine them to make one large cookie. Gently flatten it just a little bit and place it on a greased cookie sheet. Bake 6 cookies at a time, for 10-12 minutes. It will make 18 large cookies.
- When they've cooled, spread the Graham Cracker Cookie Butter over each one, then top with the chopped Strawberries. If you can, only put toppings on as much as you will eat in the moment, since the Graham Cracker Cookie Butter needs to be refrigerated. Enjoy!