Description
These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake filling with the sweet, fruity flavor of homemade strawberry jam, swirled into a soft, buttery cookie dough. Perfectly coated in sugar for a crisp exterior, these cookies offer a delightful balance of textures and flavors that make them a unique and irresistible treat.
Ingredients
Scale
Cheesecake 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 the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed to mix until the filling is light and fluffy and the sugar has dissolved, about 2 minutes. Scoop into 18, 2-teaspoon portions onto the baking sheet, flattening each slightly to form thick discs. Freeze until completely solid.
- Make the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing the berries with a wooden spoon halfway through. Stir more frequently towards the end to avoid burning. Cook until the mixture is very thick and reduced to a heaping 1/3 cup (80 ml). Remove from heat and chill in the fridge.
- Mix Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer (or stand mixer with a paddle attachment) to beat together softened butter and granulated sugar on high speed until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla on medium speed until the mixture is pale and very fluffy, about 1–2 minutes.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix to keep the dough tender.
- Swirl in Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl and spoon one-quarter of the strawberry jam over it. Repeat layering with the remaining dough and jam. Use a spatula to quarter the dough and gently fold each portion until the jam is just swirled in; avoid full mixing to maintain swirls.
- Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal scoops. Flatten each portion, then place a frozen cheesecake disc in the center. Wrap the dough fully around the filling, sealing it completely. Shape each into a slightly flattened disc.
- Coat Cookies with Sugar: Roll each dough disc in the remaining granulated sugar for a sweet, crisp exterior.
- Bake the Cookies: Arrange 6 cookies per prepared baking sheet, spacing them evenly. Bake in the preheated oven for 11–12 minutes until cookies are set but not browned. If needed, use a circular cookie cutter to shape cookies right out of the oven. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Freezing the cheesecake filling discs before wrapping the dough makes handling easier and prevents melting during baking.
- Be careful not to overmix the dough to keep the cookies soft and tender.
- If you want a stronger strawberry flavor, ensure the jam is thick and fully reduced before chilling.
- Rolling the cookies in sugar before baking creates a delightful crunchy texture on the exterior.
- Use fresh, ripe strawberries for the best jam flavor.
