Description
Delight in these luscious Strawberry Cheesecake Cookies that blend creamy cheesecake filling, sweet strawberry jam swirls, and soft cookie dough for a decadent treat. Perfectly balanced and irresistibly flavorful, these cookies combine a rich cream cheese center with fresh strawberry jam inside a tender, sugar-crisp dough.
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
Cookie Dough
- 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 the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract. Beat with an electric mixer on medium-high speed until light, fluffy, and smooth, about 2 minutes. Scoop into 18 small, 2-teaspoon portions on the baking sheet and flatten slightly to form thick discs. Freeze until fully solid.
- Make the Strawberry Jam: In a medium pot over medium heat, mix finely diced strawberries with 1/4 cup granulated sugar. Cook for about 45 minutes, mashing the berries halfway through with a wooden spoon. Stir frequently near the end to prevent burning, cooking until thick and reduced to about 1/3 cup. Remove from heat and chill in the refrigerator.
- Mix Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 cup granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and 2 tsp vanilla extract on medium speed until pale and very fluffy, around 1 to 2 minutes.
- Combine Wet and Dry Mixtures: Slowly add dry ingredients to wet ingredients. Mix on low speed just until combined without overmixing.
- Swirl in Strawberry Jam: Push three-quarters of the dough to the side. Flatten the remaining quarter on the bowl’s bottom, spoon one-quarter of the chilled jam over it. Repeat layering with the rest of dough and jam until swirled through. Gently fold quarters together with a spatula to incorporate jam swirls without fully mixing.
- Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion dough into 18 equal pieces. Flatten each piece, place a frozen cheesecake disc in the center, and carefully wrap dough around to seal the cheesecake filling completely. Shape into slightly flattened discs.
- Coat Cookies with Sugar: Roll each dough ball in the reserved 1/4 cup granulated sugar for a crisp, sweet exterior.
- Bake the Cookies: Place 6 cookies per prepared baking sheet spaced apart. Bake for 11–12 minutes, until cookies are set but not browned. While still warm, use a circular cookie cutter to neaten shapes as needed. Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Serve and enjoy!
Notes
- Freezing the cheesecake filling discs before assembling keeps the filling from melting into the dough during baking.
- Reduce sugar in the jam or dough slightly if you prefer a less sweet cookie.
- Use fresh, ripe strawberries for the best jam flavor. Frozen berries may produce excess liquid.
- Do not overmix the dough once combined to avoid tough cookies.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 1 hour 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
