Ingredients

6 oz cold cream cheese

3 tbsp granulated sugar (for cheesecake filling)

0.5 tsp vanilla extract (for cheesecake filling)

12 oz fresh strawberries, hulled and finely diced

0.25 cup granulated sugar (for strawberry jam)

2.75 cups all-purpose flour

0.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

1 cup granulated sugar (for cookie dough)

1 cup very softened unsalted butter

1 large egg, room temperature

2 tsp vanilla extract (for cookie dough)

0.25 cup granulated sugar (for rolling dough)

Instructions

Step 1: In a bowl, mix the cold cream cheese, 3 tablespoons of sugar, and 0.5 teaspoon vanilla extract until smooth. Scoop the mixture into 18 small discs and freeze until solid.

Step 2: In a saucepan over medium heat, combine the diced strawberries and 0.25 cup sugar. Cook for about 45 minutes, mashing halfway through, until the mixture is thick and reduced to about 1/3 cup. Allow the jam to chill completely.

Step 3: Cream 1 cup softened butter and 1 cup sugar together until fluffy. Add the egg and 2 teaspoons vanilla extract; beat until the mixture is pale and light.

Step 4: In a separate bowl, whisk together 2.75 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.

Step 5: Gently layer the cookie dough and chilled strawberry jam in quarters, folding carefully to create jam swirls without overmixing.

Step 6: Divide the dough into 18 equal balls. Flatten each ball, place a frozen cheesecake disc in the center, and wrap the dough around it completely. Roll each ball in the remaining 0.25 cup sugar and flatten slightly.

Step 7: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes. Let them cool on the pan for 10 minutes before transferring to a rack to cool completely.

Tips & Variations

Use chilled homemade strawberry jam for the best texture and flavor.

Keep the cheesecake filling frozen until you’re ready to assemble to prevent it from melting into the dough.

Let the cookies cool completely before eating to enjoy the creamy cheesecake centers at their best.

For a fun twist, add a sprinkle of lemon zest to the strawberry jam to enhance its brightness.

FAQs

Can I use store-bought strawberry jam instead of homemade?

While store-bought jam can be used, homemade jam offers better texture and flavor for these cookies. If using store-bought, choose a thick, chunky variety and chill it before layering with the dough.

What if I don’t have cream cheese discs frozen in advance?

Freezing the cream cheese discs is essential to keep the filling intact during baking. If unprepared, the filling may melt into the cookie dough and lose its creamy center effect.