Name: Strawberry Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 oz cream cheese, cold; 3 tbsp granulated white sugar; 1/2 tsp vanilla extract; 12 oz fresh strawberries, hulled and finely diced; 1/4 cup granulated white sugar (for jam); 2 3/4 cups all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated white sugar (for dough); 1 cup unsalted butter, very softened; 1 egg, at room temperature; 2 tsp vanilla extract (for dough); 1/4 cup granulated white sugar, for rolling dough in

Ingredients

6 oz cream cheese, cold

3 tbsp granulated white sugar

1/2 tsp vanilla extract

12 oz fresh strawberries, hulled and finely diced

1/4 cup granulated white sugar (for jam)

2 3/4 cups all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated white sugar (for dough)

1 cup unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla extract (for dough)

1/4 cup granulated white sugar, for rolling dough in

Instructions

Step 1: Make the cheesecake filling by mixing the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid.

Step 2: Prepare the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for 45 minutes, smashing the strawberries halfway through. Allow the jam to cool in the refrigerator.

Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well, then gradually add the dry ingredients until just combined.

Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout the mixture without fully blending it.

Step 5: Scoop portions of dough and flatten each piece. Place a frozen cheesecake disc in the center, then enclose it fully with the dough. Roll each cookie in 1/4 cup granulated sugar for a sparkly coating.

Step 6: Bake the cookies in a preheated oven at 350°F (175°C) for 11 to 12 minutes, baking about six at a time. While still warm, gently press each cookie with a round cutter to perfect the shape. Transfer to a cooling rack and let cool completely.

Tips & Variations

Chill the cookie dough before baking if it feels too soft; this helps maintain the shape during baking.

Try using frozen strawberries if fresh are not available, just be sure to thaw and drain excess liquid before cooking the jam.

For a citrusy twist, add a teaspoon of lemon zest to the dough or the strawberry jam.

You can substitute cream cheese with mascarpone for a richer cheesecake filling.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling discs and freeze them for up to one week before assembling the cookies. This makes the baking process quicker and easier.

How do I prevent the strawberry jam from making the dough soggy?

Cook the jam until it’s thick and slightly reduced to remove excess moisture. Folding it gently into the dough, rather than stirring vigorously, helps keep distinct pockets without sogginess.