Description
Delight in these luscious Strawberry Cheesecake Cookies, featuring a creamy cheesecake filling and sweet strawberry jam pockets nestled inside a soft, buttery cookie dough. These cookies combine the richness of cheesecake with the fresh, tangy flavor of strawberries baked into every bite, perfect for sharing or a special treat.
Ingredients
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, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until fluffy and sugar is dissolved, about 2 minutes. Scoop into 18 portions (2 tsp each) on the lined cookie sheet, gently flattening each into thick discs. Freeze until completely solid.
- Make the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should become very thick and reduce to about 1/3 cup. Remove from heat and chill in the refrigerator while preparing the dough.
- Prepare Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together 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 paddle attachment to cream softened butter and 1 cup sugar at high speed until fluffy, about 2 minutes. Add egg and 2 tsp vanilla extract; mix on medium speed until pale and fluffy, about 1-2 minutes.
- Add Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined.
- Incorporate Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten remaining 1/4 on bottom of bowl and spoon 1/4 of strawberry jam over it. Top with another 1/4 of dough and 1/4 jam. Repeat layering one more time. Using a rubber spatula, cut dough into quarters and gently fold each section just until jam is slightly swirled—do not fully mix to maintain jam pockets.
- Assemble Cookies: Scoop dough into 18 portions using a 2-tablespoon cookie scoop. Slightly flatten each portion, place one frozen cheesecake disc in the center, then fold and shape the cookie dough around the cheesecake to fully enclose it, forming a slightly flattened disc rather than a ball.
- Roll and Bake: Roll each assembled cookie in 1/4 cup sugar. Place cookies on prepared baking sheets (6 cookies per sheet). Bake for 11-12 minutes until edges are set. Immediately after baking, use a large circular cookie cutter to gently shape cookies to perfect circles.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake discs frozen until ready to assemble to prevent melting and easier handling.
- Stir strawberry jam continuously near the end of cooking to avoid burning and sticking.
- Do not overmix dough after adding jam to maintain pockets of strawberry flavor.
- Rolling cookies in sugar before baking adds a crunchy, sweet outer texture.
- Using a cookie cutter immediately after baking creates perfectly shaped cookies.
- Store cooled cookies in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
