Description
Delight in these indulgent Strawberry Cheesecake Cookies that combine a creamy cheesecake filling, luscious strawberry jam pockets, and a tender, buttery cookie dough. Perfectly baked to golden perfection and rolled in sugar, these cookies offer a beautiful balance of sweet, tart, and rich flavors in every bite, making them an irresistible treat for any occasion.
Ingredients
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 cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop 20 portions (2 tsp each) onto the prepared sheet, slightly flatten each to form thick discs, then freeze until completely firm.
- Make the Strawberry Jam: In a medium pot, combine the finely diced strawberries and 1/4 cup granulated sugar. Cook over medium heat, stirring frequently and smashing the berries halfway through, for about 45 minutes or until very thick and reduced to about 1/3 cup (80 ml). Stir continuously near the end to prevent sticking. Remove from heat and chill in the refrigerator.
- Preheat the Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to beat the softened butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and 2 tsp vanilla extract on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry Ingredients with Wet: Add the flour mixture to the butter mixture, mixing on low speed just until incorporated.
- Incorporate Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter of dough on the bottom of the bowl and spoon one-quarter of the strawberry jam on top. Layer another quarter of dough over the jam and spoon another quarter of jam, repeating so the jam is evenly distributed in layers. Cut the dough into quarters with a rubber spatula and fold each section just until jam streaks appear – avoid fully mixing to preserve jam pockets.
- Form Cookies with Filling: Using a 2-tablespoon scoop, portion 20 dough balls, slightly flatten each, and place a frozen cheesecake disc in the center. Encase the cheesecake completely by folding the dough over and shaping into a slightly flattened disc for even baking.
- Roll in Sugar: Roll each cookie dough ball in the 1/4 cup granulated sugar to coat.
- Bake Cookies: Arrange 6 cookies per baking sheet spaced apart. Bake in the preheated oven for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape cookies into perfect circles.
- Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure the cream cheese is cold for easier handling and better cheesecake discs.
- Keep the cheesecake discs in the freezer until ready to assemble and bake for best results.
- Do not fully mix in the jam with the dough to maintain distinct pockets of strawberry flavor.
- Rolling the cookies in sugar before baking creates a slightly crisp and sweet exterior.
- Scoot a cookie cutter around the cookies after baking while warm to achieve professional round shapes.
- Store cookies in an airtight container; for best texture, consume within 3 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
