Description
These Strawberry Cheesecake Cookies combine a soft, buttery cookie dough with swirls of homemade strawberry jam and a rich, creamy cheesecake filling at the center. The cookie exterior is coated in sugar, providing a sweet and crisp finish, making these cookies a perfect dessert for strawberry lovers and cheesecake fans alike.
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, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until the filling is light, fluffy, and the sugar is fully dissolved, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each, flattening them slightly into thick discs. Place the discs on the cookie sheet and freeze until completely solid.
- Make the Strawberry Jam: In a medium pot over medium heat, combine the diced strawberries and sugar. Cook for about 45 minutes, mashing the berries halfway through with a wooden spoon. Stir frequently towards the end to prevent burning. Continue cooking until the mixture is very thick and reduced to about a heaping 1/3 cup (80 ml). Remove from heat and refrigerate until chilled.
- Mix Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the 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 the softened butter and granulated sugar on high speed until the mixture is light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed until the batter is pale and very fluffy, about 1 to 2 minutes.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Swirl in Strawberry Jam: Push three-quarters of the dough to the side of the bowl. Flatten the remaining quarter of dough on the bottom and spoon one-quarter of the chilled jam over it. Repeat layering with the rest of the dough and jam so the jam is dispersed throughout. Use a spatula to quarter the dough and gently fold each portion into the others just until the jam is swirled in. Avoid fully mixing.
- Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion the dough into 18 parts. Flatten each portion, then place a frozen cheesecake disc in the center. Wrap the dough around the filling to seal it completely, ensuring the cheesecake is fully enclosed. Shape each cookie into a slightly flattened disc.
- Coat Cookies with Sugar: Roll each dough disc in the extra granulated sugar to create a sweet and crisp exterior coating.
- Bake the Cookies: Arrange 6 cookies per prepared baking sheet, spacing them apart to allow for slight spreading. Bake in the preheated oven for 11 to 12 minutes, until the cookies are set but not browned. Immediately after removing from the oven, use a circular cookie cutter to gently shape the cookies if needed. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!
Notes
- Freezing the cheesecake filling discs before assembling helps keep the filling intact while baking.
- The strawberry jam is cooked down to a thick consistency to prevent excess moisture from affecting the cookie dough.
- Do not overmix the dough after adding dry ingredients to ensure tender cookies.
- Rolling the cookies in sugar before baking gives a lovely textured crust and adds sweetness.
- Using a cookie cutter immediately after baking helps achieve uniformly round cookies while still soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
