Description
Strawberry Cheesecake Cookies combine a tender, buttery cookie dough with pockets of sweet strawberry jam and creamy cheesecake filling. These delightful treats offer a perfect balance of tangy cheesecake, fruity jam, and soft cookie texture, making them a delicious indulgence for any occasion.
Ingredients
Units
Scale
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 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 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, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, mix until the mixture becomes fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 18 portions, each about 2 teaspoons, onto the baking sheet. Slightly flatten each scoop to form thick discs, then freeze until completely solid.
- Make the Strawberry Jam: In a medium-sized pot over medium heat, combine the finely diced strawberries and sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon to break them down. Stir continuously near the end to prevent sticking as the jam thickens. The jam should reduce to about a heaping 1/3 cup (80 ml) and be very thick. Remove from heat and chill in the refrigerator while preparing the dough.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes. This can also be done using the paddle attachment of a stand mixer.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined. Do not overmix.
- Fold Jam into Dough: Push three-quarters of the dough to one side of the bowl and flatten the remaining quarter on the bottom. Spoon one-quarter of the strawberry jam onto this flattened dough layer. Add another quarter of dough on top of the jam and then another quarter of jam on top of that. Repeat this layering one more time. Using a rubber spatula, cut the dough into four sections and gently fold each section just enough to create little pockets of jam throughout without completely mixing it in.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each piece and place a frozen cheesecake disc in the center. Wrap the cookie dough around the cheesecake completely, shaping it into a slightly flattened disc rather than a ball. This shape helps ensure even baking and prevents excessive spreading.
- Roll in Sugar: Roll each assembled cookie dough piece in the remaining granulated sugar to coat.
- Bake: Arrange 6 cookies per baking sheet lined with parchment paper. Bake in the preheated oven for 11-12 minutes. Immediately after removing from the oven, gently scoot a large circular cookie cutter around each cookie to perfect the circular shape.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve once cooled and enjoy the delightful combination of strawberry jam and creamy cheesecake inside a buttery cookie.
Notes
- Keep the cheesecake filling discs frozen until ready to use to prevent melting during assembly and baking.
- Be gentle when folding the jam into the dough to maintain jam pockets for best texture and flavor distribution.
- Rolling the cookies in sugar adds a pleasant crunch and slight sweetness to the exterior.
- Shaping the cookies into flattened discs helps control their spread during baking for a uniform appearance.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
