Description
These Strawberry Cheesecake Cookies combine a rich, creamy cheesecake filling with sweet, tangy homemade strawberry jam inside soft, buttery cookies. Each bite offers a delightful surprise of melting cheesecake and pockets of fresh strawberry jam, wrapped in a tender cookie dough rolled in sugar for a perfect sweet crunch.
Ingredients
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 Cheesecake Filling: Line a small cookie sheet with parchment paper. Combine cold cream cheese, granulated sugar, and vanilla extract in a small bowl. Beat with an electric mixer on medium-high speed until fluffy and sugar is dissolved, about 2 minutes. Scoop into 18, 2 tsp portions onto the baking sheet and flatten slightly with the back of a spoon to form thick discs. Freeze until completely frozen.
- Make Strawberry Jam: Combine finely diced strawberries and sugar in a medium pot over medium heat. Cook for about 45 minutes, mashing halfway through with a wooden spoon. Stir continuously toward the end to prevent sticking. The jam should be very thick and reduced to about 1/3 cup (80 ml). Remove from heat and refrigerate to chill while preparing dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer on high speed, cream together very softened butter and granulated sugar until fluffy, around 2 minutes.
- Add Egg and Vanilla: Add egg and vanilla extract to the butter mixture. Mix on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture and mix on low speed just until combined.
- Incorporate Strawberry Jam: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough at the bottom of the bowl, spoon 1/4 of the jam onto it, then add another 1/4 of dough on top and spoon another 1/4 of jam. Repeat twice more to evenly disperse the jam.
- Fold Dough Sections: Using a rubber spatula, cut the dough into quarters and fold each section gently just until the jam is slightly incorporated. Avoid fully mixing in the jam to maintain pockets throughout the dough.
- Shape Cookies: Scoop dough into 18 portions using a 2 tbsp cookie scoop. Flatten each portion slightly. Place one frozen cheesecake disc in the center of each portion then cover completely with the cookie dough. Shape each into a slightly flattened disc, not a ball, to help with even baking.
- Roll in Sugar: Roll each cookie lightly in the remaining granulated sugar. Keep cheesecake discs frozen until ready to use to maintain shape during prep.
- Bake Cookies: Place 6 cookies at a time on prepared baking sheets. Bake for 11-12 minutes until edges are set. Immediately after baking, use a large circular cookie cutter to shape cookies for a perfect round finish.
- Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Keep cheesecake filling discs frozen until ready to assemble cookies to prevent melting and spreading during baking.
- Do not fully mix the strawberry jam into the dough to create pockets of jam for bursts of flavor.
- Use a cookie scoop for evenly sized cookies and consistent baking results.
- Flatten cookies slightly before baking as they do not spread much and this helps achieve the ideal texture.
- Use a cookie cutter immediately after baking to perfect the cookie shape while still warm and soft.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Keywords: strawberry cheesecake cookies, strawberry jam cookies, cheesecake filled cookies, fruity cookies, homemade cookies, soft cookies, dessert recipes