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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 50 reviews

Strawberry Cheesecake Cookies combine a creamy cheesecake center with sweet strawberry jam swirled into a tender, buttery cookie dough. These cookies are baked to golden perfection with a delightful balance of tangy cream cheese and fresh strawberries, making them a unique and indulgent treat perfect for any occasion.

Ingredients

Scale

Cheesecake Center

  • 6 oz (170g) cream cheese, cold
  • 3 tbsp (38g) granulated sugar
  • ½ tsp vanilla extract

Strawberry Jam

  • 12 oz (340g) fresh strawberries, diced
  • ¼ cup (50g) granulated sugar

Cookie Dough

  • 2¾ cups (344g) all-purpose flour, spooned and leveled
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter, very softened
  • 1 egg, room temperature
  • 2 tsp vanilla extract
  • ¼ cup (50g) sugar, for rolling

Instructions

  1. Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon vanilla extract together until the mixture is fluffy. Scoop into 18 small discs, flatten them slightly, and freeze until solid.
  2. Make Strawberry Jam: In a saucepan over medium heat, cook the diced strawberries with ¼ cup of sugar. Smash the strawberries halfway through cooking until the mixture becomes thick and jammy, about 10-15 minutes. Remove from heat and chill completely.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine.
  4. Cream Butter and Sugar: Using a mixer, cream together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract and beat until the mixture is pale and fluffy.
  5. Add Dry Ingredients: Gradually mix the dry ingredients into the butter mixture just until combined; take care not to overmix for tender cookies.
  6. Create Jam Swirls in Dough: Press ¼ of the dough flat, top with ¼ of the chilled jam, then repeat layers, finishing with dough on top. Gently fold the layers together to create ribbons and swirls of jam without overworking the dough.
  7. Assemble Cookies: Divide the dough into 18 equal portions. Flatten each piece, place a frozen cheesecake center in the middle, then wrap the dough completely around the center, sealing it inside.
  8. Shape and Sugar Cookies: Shape each stuffed dough ball into a thick disc, roll each disc in the ¼ cup sugar for coating, and place them on parchment-lined baking sheets evenly spaced.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until the edges are lightly golden. Remove from oven and allow to cool on the pan for 10 minutes.
  10. Cool Completely: Transfer cooled cookies to a wire rack and let them cool fully to allow the cheesecake centers to set before serving.

Notes

  • Freezing the cheesecake centers helps maintain their shape during baking.
  • Be gentle when folding the jam into the dough to create pretty swirls without overmixing.
  • Use fresh ripe strawberries for the best flavor in the jam.
  • Allow cookies to cool completely for the perfect texture and to avoid the cheesecake center leaking.
  • Store cookies in an airtight container, refrigerated for up to 4 days.

Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, baked cookies, dessert recipe, easy cookies

Find it online: https://zestywithzane.com/strawberry-cheesecake-cookies-recipe-2/