Description
These Strawberry Cheesecake Cookies are a delightful twist on classic cookies, featuring a luscious cheesecake filling and swirls of homemade strawberry jam baked inside soft, buttery cookies. Perfect for dessert lovers craving a sweet and tangy treat with a melt-in-your-mouth texture.
Ingredients
Scale
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
For the 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 egg, at room temperature
- 2 tsp vanilla
- 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
- Keep cheesecake filling discs frozen until assembling each batch to maintain shape during baking.
- Stir the strawberry jam continuously toward the end of cooking to prevent burning.
- The cookie dough should be slightly flattened before baking for best texture and spread.
- Use a circular cookie cutter right after baking to achieve perfectly shaped cookies.
- This recipe yields 18 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
