Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies are a delightful treat combining creamy cheesecake filling with sweet strawberry jam, all wrapped in a tender, buttery cookie. These cookies offer a perfect balance of rich flavors and a soft, melt-in-your-mouth texture that’s sure to impress.

Ingredients

• 4 oz Cream Cheese (115g, full-fat, softened)
• 2 tbsp Powdered Sugar (15g)
• 1/4 cup Strawberry Jam (75g, high-quality preserves)
• 1/2 cup Unsalted Butter (113g, melted and slightly cooled)
• 3/4 cup Granulated Sugar (150g)
• 1/4 cup Light Brown Sugar (50g, packed)
• 1 large Egg (room temperature)
• 1 large Egg Yolk (room temperature)
• 2 tsp Vanilla Extract (10ml)
• 1 3/4 cups All-Purpose Flour (220g, spooned and leveled)
• 1 tbsp Cornstarch (8g)
• 1/2 tsp Baking Powder (2g)
• 1/4 tsp Baking Soda (1g)
• 1/2 tsp Kosher Salt (3g)
• 1/4 cup Granulated Sugar (50g, for rolling/dusting)

Instructions

1. Step 1: Beat the softened cream cheese and powdered sugar together until completely smooth. Line a small plate with unbleached parchment paper. Drop 1-teaspoon dollops of the cream cheese mixture onto the paper. Next to each cream cheese drop, add a 1/2-teaspoon dollop of strawberry jam.
2. Step 2: Place the plate in the freezer for at least 45 minutes until the cream cheese and jam dollops are rock solid.
3. Step 3: In a large bowl, whisk together the melted butter, 3/4 cup granulated sugar, and brown sugar until the mixture is glossy. Add the egg, egg yolk, and vanilla extract, whisking until the mixture is lightly colored.
4. Step 4: Sprinkle the flour, cornstarch, baking powder, baking soda, and salt evenly over the wet mixture. Gently fold everything together with a spatula just until no flour streaks remain.
5. Step 5: Scoop about 2 tablespoons of dough and flatten it in your hand. Place one frozen cream cheese and jam dollop in the center. Fold the dough over the filling, sealing it tightly so the filling is enclosed. Roll the dough ball in the remaining granulated sugar.
6. Step 6: Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them evenly.
7. Step 7: Bake for 12-14 minutes, until the cookie edges turn golden and slightly crinkled.
8. Step 8: Allow the cookies to rest on the baking sheet for 10 minutes before moving them. Serve warm to enjoy the oozing strawberry cheesecake center.

Tips & Variations

• For a stronger strawberry flavor, use a high-quality or homemade strawberry jam with visible fruit chunks.
• Try rolling the dough balls in colored sugar for a fun, festive look.
• If cream cheese is too soft, chill it a bit before mixing to help the filling hold shape better.
• These cookies freeze well before baking; freeze the filled dough balls on a tray, then transfer to a freezer bag to bake fresh later.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat cookies gently in a warm oven or microwave to bring back the creamy center’s softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions may make the filling less creamy and affect the cookie’s richness.

Do I have to freeze the cream cheese and jam dollops before baking?

Yes, freezing them ensures they hold their shape during baking and create the oozy center without leaking excessively.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.6 from 74 reviews

• Author: Ella
• Total Time: 1 hour 15 minutes
• Yield: 18 cookies 1x

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Description

Delight in these Strawberry Cheesecake Cookies featuring a luscious cream cheese and strawberry jam filling encased in soft, buttery cookie dough. Perfectly baked to golden edges with a crinkled finish, these cookies offer a delightful balance of sweet and tart with a creamy center that oozes when enjoyed warm.

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Ingredients

Scale 1x2x3x

Filling

• 4 oz Cream Cheese (115g), full-fat, softened
• 2 tbsp Powdered Sugar (15g)
• 1/4 cup Strawberry Jam (75g), high-quality preserves

Cookie Dough

• 1/2 cup Unsalted Butter (113g), melted and slightly cooled
• 3/4 cup Granulated Sugar (150g)
• 1/4 cup Light Brown Sugar (50g), packed
• 1 large Egg, room temperature
• 1 large Egg Yolk, room temperature
• 2 tsp Vanilla Extract (10ml)
• 1 3/4 cups All-Purpose Flour (220g), spooned and leveled
• 1 tbsp Cornstarch (8g)
• 1/2 tsp Baking Powder (2g)
• 1/4 tsp Baking Soda (1g)
• 1/2 tsp Kosher Salt (3g)
• 1/4 cup Granulated Sugar (50g), for rolling/dusting

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Instructions

1. Prep Filling: Beat the softened cream cheese and powdered sugar together until completely smooth and creamy. Line a small plate with unbleached parchment paper. Drop 1-teaspoon dollops of the cream cheese mixture onto the parchment, then place a 1/2-teaspoon dollop of strawberry jam right next to each cream cheese drop for easy stuffing later.
2. Freeze Filling: Place the plate with the cream cheese and jam dollops into the freezer for at least 45 minutes to allow them to become rock solid, making stuffing the dough easier and cleaner.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled unsalted butter, 3/4 cup granulated sugar, and light brown sugar until the mixture is glossy and well combined. Then whisk in the whole egg, extra egg yolk, and vanilla extract until the batter is light in color and slightly thickened.
4. Add Dry Ingredients: Sprinkle the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt evenly over the wet ingredients. Gently fold the dry ingredients into the wet with a spatula just until no flour streaks remain, avoiding overmixing to keep the cookies tender.
5. Stuff Dough: Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place one frozen cream cheese and jam dollop in the center, then carefully fold the dough around the filling, sealing it tightly to prevent leaks. Roll each stuffed dough ball in the remaining 1/4 cup granulated sugar to coat evenly.
6. Bake Cookies: Preheat your oven to 350°F (175°C). Arrange the dough balls spaced apart on a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until the edges of the cookies turn a golden color and develop a crinkled texture.
7. Cool and Serve: Allow the cookies to rest on the baking sheet for about 10 minutes after baking to set and stabilize the filling. Serve warm to enjoy the deliciously oozing strawberry cheesecake center for the best experience.

Notes

• Ensure the cream cheese and eggs are at room temperature before mixing for a smooth filling and even dough texture.
• Freezing the filling dollops solid helps in stuffing the cookie dough without the filling melting or leaking prematurely.
• Handle the dough gently when folding around the filling to prevent tearing and leakage.
• Serve cookies warm for a gooey cheesecake center; they can be stored in an airtight container and gently reheated before serving.
• If you prefer, you can substitute the strawberry jam with other fruit preserves like raspberry or blueberry for a different flavor twist.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese cookies, baked cookies with jam filling, sweet dessert cookies