Description
Delight in these Strawberry Cheesecake Cookies, featuring a soft, buttery cookie encasing a luscious cream cheese filling with swirls of homemade strawberry jam. Perfectly balanced with a sweet tang, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookies
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, mix until fluffy and sugar dissolves, about 2 minutes. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each to form thick discs. Freeze until completely frozen.
- Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
- Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.
- Shape Cookies with Cheesecake Filling: Using a 2 tbsp cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a slightly flattened disc. Roll dough discs in the reserved granulated sugar.
- Bake Cookies: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round.
- Cool and Serve: Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
- Ensure the cream cheese is cold when mixing to achieve a firm cheesecake filling.
- Strawberry jam can be prepared ahead and stored in the refrigerator for up to a week.
- Freeze the cheesecake filling discs thoroughly to prevent leakage during baking.
- Use a rubber spatula to gently fold jam into dough to create pockets rather than mixing fully.
- You can substitute fresh strawberries with frozen ones if out of season, just thaw and drain excess liquid.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Strawberry cheesecake cookies, cream cheese cookies, homemade strawberry jam, dessert cookies, baked strawberry treats
