Print

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

Delight in these luscious Strawberry Cheesecake Cookies, featuring a creamy cheesecake filling, sweet homemade strawberry jam, and a soft, buttery cookie dough all baked to perfection. Each bite offers pockets of vibrant strawberry jam and rich cheesecake inside a tender vanilla cookie, perfect for a special treat or gathering.

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

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

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, granulated sugar, and vanilla. Using an electric mixer on medium-high speed, beat until fluffy and the sugar dissolves, about 2 minutes. Scoop mixture into eighteen 2-teaspoon portions onto the sheet, flattening each slightly into thick discs. Freeze until completely firm.
  2. Make the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for approximately 45 minutes, stirring continuously and mashing halfway through to break down the strawberries. Toward the end, stir frequently to prevent sticking. The jam should reduce to a thick consistency, about a heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
  3. Preheat Oven and Prepare Dry Ingredients: Preheat the 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.
  4. Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, cream softened butter and granulated sugar on high speed until light and fluffy, approximately 2 minutes.
  5. Add Egg and Vanilla: Mix in the egg and vanilla extract on medium speed until pale and very fluffy, about 1-2 minutes.
  6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed just until combined.
  7. Incorporate Strawberry Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl. Spoon a quarter of the strawberry jam over this section of dough. Then add another quarter of dough on top and spoon another quarter of jam on top. Repeat to properly disperse the jam throughout the dough.
  8. Fold Jam Into Dough: Using a rubber spatula, cut the dough into quarters and fold just until the jam pockets are slightly incorporated, maintaining jam pockets throughout without mixing fully.
  9. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion dough into 18 equal parts. Flatten each slightly, then place a frozen cheesecake disc in the center of each. Encase the cheesecake fully with cookie dough and shape into slightly flattened discs to ensure even baking.
  10. Roll in Sugar: Roll each cookie dough ball in the reserved granulated sugar. Keep cheesecake discs frozen until ready to use for each batch.
  11. Bake the Cookies: Place cookies on prepared baking sheets, baking six at a time for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape cookies into perfect rounds.
  12. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

  • Ensure the cream cheese filling is thoroughly frozen before encasing in dough to maintain shape during baking.
  • Continuously stir strawberry jam toward the end of cooking to prevent scorching and promote thickening.
  • Slightly flatten cookies before baking to promote even baking and prevent excessive spreading.
  • Use parchment paper on baking sheets for easy removal and cleanup.
  • Rolling cookies in sugar adds a slight crunchy texture and subtle sweetness to the exterior.

Keywords: strawberry cheesecake cookies, homemade cookies, cream cheese filling, strawberry jam, dessert cookies, baked cookies

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