Description
These Strawberry Cheesecake Cookies combine a creamy cheesecake center with fresh strawberry jam pockets inside a soft, flavorful cookie dough. Each bite delivers a delightful mix of tangy cream cheese, sweet strawberries, and a tender, buttery cookie, making them a perfect treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
Cookie Dough
- 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)
Finishing
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: In a bowl, mix cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until the mixture is smooth and fluffy. Using a scoop or spoon, form small discs of the filling on parchment paper and place them in the freezer until they are solid and firm to touch.
- Cook the Strawberry Jam: Combine the finely diced strawberries and 1/4 cup granulated sugar in a medium saucepan. Cook over medium heat for about 45 minutes, crushing the strawberries halfway through the cooking time to help the jam thicken. Once cooked, remove from heat and let the jam cool completely in the refrigerator.
- Mix the Cookie Dough: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened unsalted butter with 1 cup sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract, then gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the Strawberry Jam: Divide the dough into four portions and layer with spoonfuls of the cooled strawberry jam in a mixing bowl. Gently fold the jam into the dough, creating pockets of strawberry jam throughout without fully blending it in.
- Form the Cookies: Scoop portions of the dough and flatten each piece in your hand. Place one frozen cheesecake disc in the center, then carefully enclose the dough around the filling to seal it inside. Roll each cookie ball in 1/4 cup granulated sugar to coat them evenly for a sparkly finish.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange six cookies at a time on a baking sheet lined with parchment paper. Bake for 11-12 minutes until edges are lightly golden. While the cookies are still warm, gently press with a round cutter to perfect their shape. Transfer to a cooling rack and let the cookies cool completely.
Notes
- Ensure the cream cheese is very cold when making the filling to help it hold its shape during baking.
- The strawberry jam can be made ahead and refrigerated until needed.
- Pressing the cookies with a round cutter right after baking helps achieve a uniform shape without cracking.
- Use fresh strawberries for the best flavor in the jam; frozen strawberries may yield excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, cheesecake cookies, strawberry jam cookies, creamy filling cookies, homemade cookies, dessert cookies
