Description
Strawberry Cheesecake Cookies are a delightful blend of chewy, creamy, and fruity flavors. These cookies feature a luscious cream cheese center encased in soft strawberry-streaked dough, with a homemade strawberry jam providing a burst of fresh sweetness. Perfect for dessert lovers craving a unique twist on classic cookies.
Ingredients
Scale
Cream Cheese 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 Cream Cheese Discs: Line a small cookie sheet with parchment paper. In a bowl, mix cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until fluffy. Scoop mixture into 18 discs, flatten slightly, and freeze until solid.
- Make Strawberry Jam: Add diced strawberries and 1/4 cup sugar to a medium pot. Cook over medium heat for about 45 minutes, smashing berries halfway through and stirring often until thickened and reduced to about 1/3 cup. Chill in the refrigerator.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream softened butter and 1 cup sugar until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla extract to the butter mixture and beat until pale and very fluffy, about 1-2 minutes.
- Mix Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined.
- Layer Strawberry Jam: Divide dough into quarters. Spread the chilled strawberry jam between flattened dough sections and fold each section just enough to create visible strawberry streaks in the dough.
- Assemble Cookies: Scoop dough into 18 portions (about 2 tablespoons each). Flatten each portion slightly, place a frozen cream cheese disc in the center, then wrap dough completely around the disc and shape into discs.
- Roll in Sugar: Roll each cookie in 1/4 cup sugar, coating completely.
- Bake Cookies: Place 6 cookies per baking sheet and bake for 11-12 minutes at 350°F (175°C).
- Shape and Cool: Immediately after baking, use a round cutter to gently shape cookies if desired. Cool the cookies for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Freezing the cream cheese discs ahead helps keep the filling intact while baking.
- Make sure to cook the strawberry jam slowly to achieve a thick consistency that won’t make the dough soggy.
- Rolling the cookies in sugar before baking adds a sweet, crunchy exterior that contrasts the soft interior.
- Use a round cutter right after baking to neaten the cookie edges while still warm and pliable.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
