Description
These Strawberry Cheesecake Cookies feature a luscious cream cheese filling, a sweet strawberry jam center, and a soft, buttery cookie dough rolled in sugar for a delightful sparkle. Combining the flavors of fresh strawberries and creamy cheesecake, these cookies offer a delicious treat perfect for any occasion.
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar
Cookie Dough
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: In a bowl, mix the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid to help maintain their shape in the cookies.
- Cook Strawberry Jam: In a medium pot, combine the finely diced fresh strawberries and 1/4 cup sugar. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through to create a thick jam consistency. Once done, transfer to a container and refrigerate to cool completely.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and 1 cup granulated sugar together until light and fluffy. This usually takes about 3-5 minutes using a hand or stand mixer on medium speed.
- Add Wet Ingredients: Beat in the egg and 2 teaspoons vanilla extract to the butter mixture until well incorporated.
- Combine Dry and Wet: Gradually mix in the dry ingredient mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Incorporate Strawberry Jam: Layer the dough and the chilled strawberry jam in quarters, gently folding the jam into the dough. This creates pockets of jam throughout the cookie.
- Assemble Cookies: Scoop generous portions of the dough and flatten slightly. Place a frozen cheesecake filling disc in the center of each portion, then carefully fold the dough around it to fully enclose the filling. Roll the formed cookies in 1/4 cup granulated sugar to coat them for a sparkly finish.
- Bake Cookies: Preheat oven to 350°F (175°C). Arrange six cookies on a baking sheet at a time to avoid crowding. Bake for 11-12 minutes until slightly golden on the edges but still soft in the center.
- Shape Cookies: While the cookies are still warm, press them gently with a round cutter to perfect their shape and evenly distribute the filling.
- Cool: Transfer the cookies onto a wire rack to cool completely, allowing the flavors to set and the texture to firm up slightly for the best eating experience.
Notes
- Freezing the cheesecake filling discs is essential to prevent the filling from melting during baking.
- Make sure the strawberry jam is fully cooled to avoid it melting into the dough during baking.
- Pressing the cookies while warm ensures an even, round shape and helps distribute the filling.
- Use fresh strawberries for the best jam flavor; frozen strawberries may add excess moisture.
- Cookies can be stored in an airtight container for up to 4 days or frozen for longer storage.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, cream cheese filling cookies, strawberry jam cookies, baked cookies, dessert cookies
