Description
Delight in these luscious Strawberry Cheesecake Cookies featuring a creamy cheesecake center, swirled with homemade strawberry jam and baked into a soft, buttery cookie dough. Perfect for strawberry lovers looking for a unique twist on classic cookies, combining the rich tang of cream cheese with sweet, thick strawberry jam enveloped in tender vanilla-scented cookies.
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 cold cream cheese, sugar, and vanilla extract. Mix on medium-high speed with an electric mixer for about 2 minutes until fluffy and the sugar has dissolved. Scoop the filling into eighteen 2-teaspoon portions on the cookie sheet, flatten each to resemble a thick disc, then freeze until completely firm.
- Make the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking. The jam should thicken to a heaping 1/3 cup (80 ml). Remove from heat and refrigerate to chill while preparing dough.
- Preheat the Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using an electric hand mixer or stand mixer with a paddle attachment, beat softened butter and 1 cup sugar on high speed for about 2 minutes until fluffy.
- Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Mix in the flour mixture on low speed just until combined.
- Incorporate Strawberry Jam: Push three-quarters of the dough to the side of the bowl. Flatten remaining quarter, spoon one-quarter of jam onto it, top with another quarter of dough and jam; repeat twice more. Cut dough into quarters and gently fold each section to create pockets of jam without fully mixing.
- Form Cookies with Cheesecake Centers: Using a 2-tablespoon cookie scoop, portion dough into 18 portions. Flatten each slightly, place a frozen cheesecake disc in the center, and wrap dough completely around the filling, shaping into a slightly flattened disc. Keep cheesecake discs frozen until use.
- Roll and Bake: Roll each cookie in 1/4 cup sugar. Place on prepared baking sheets, six cookies per batch. Bake for 11-12 minutes. Immediately after baking, use a large circular cookie cutter around each warm cookie to shape it perfectly round.
- Cool and Serve: Let cookies cool on baking sheet for 10 minutes, then transfer to wire racks to cool completely. Enjoy the decadent strawberry cheesecake cookies!
Notes
- Make sure the cream cheese is cold before mixing to get the best texture for the cheesecake filling.
- Freezing the cheesecake discs is essential to prevent melting during baking.
- Do not overmix the dough after adding jam to maintain pockets of jam throughout.
- Use fresh, ripe strawberries for the best jam flavor.
- Cooling cookies on the sheet before transferring prevents breakage.
- You can make the strawberry jam a day ahead and store it refrigerated.
- For evenly sized cookies, use a tablespoon or cookie scoop to portion dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes (11-12 minutes per batch plus jam cooking time)
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, soft cookies with cream cheese, homemade strawberry jam, dessert cookies
