Strawberry Cheesecake Cookies Recipe
Delight in these Strawberry Cheesecake Cookies, featuring a luscious cream cheese filling encased in soft, buttery cookie dough with swirls of homemade strawberry jam. Perfectly sweet and fresh, these cookies combine the classic flavors of cheesecake and strawberry jam into one irresistible treat.
- Prep Time: 35 minutes
- Cook Time: 12 minutes per batch (plus 45 minutes jam cooking)
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar
Cookie Dough
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Make the cheesecake filling: In a bowl, mix the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid to ensure they hold their shape while baking.
- Cook the strawberry jam: Combine the finely diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through to release their juices and create a jam-like consistency. Allow the jam to cool completely in the refrigerator.
- Prepare the cookie dough: Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the very softened butter with 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Incorporate the strawberry jam: Fold the cooled jam into the dough by layering the jam with the dough in four parts, gently folding to create pockets of strawberry flavor throughout the dough without losing its structure.
- Assemble the cookies: Portion the dough into scoops, flatten each slightly, then place a frozen cheesecake filling disc in the center. Enclose the filling fully by wrapping the dough around it and seal. Roll each cookie ball in 1/4 cup granulated sugar for a sparkling finish.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies six at a time on a parchment-lined baking sheet for 11-12 minutes. After removing from the oven, press the warm cookies gently with a round cutter to perfect their shape. Transfer the cookies to a wire rack to cool completely.
Notes
- Freezing the cheesecake filling discs is crucial to prevent them from melting and spreading during baking.
- Use fresh strawberries for the jam to ensure the best natural flavor and sweetness.
- Avoid overmixing the dough to keep the cookies tender rather than tough.
- Flattening the dough slightly before baking helps the cookies spread evenly and maintain a uniform shape.
Keywords: strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, homemade cookies, dessert cookies, soft cookies, baked cookies
Find it online: https://zestywithzane.com/strawberry-cheesecake-cookies-recipe/
