Print

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.1 from 41 reviews

These Strawberry Cheesecake Cookies combine a soft, fluffy cookie dough with pockets of homemade strawberry jam and a creamy cheesecake center for a deliciously sweet and tangy treat. The unique layering of jam within the dough and the frozen cheesecake filling make these cookies stand out, offering a perfect bite of creamy richness with vibrant strawberry flavor in every bite.

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

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

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Beat on medium-high speed with an electric mixer until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Portion the filling into 18 scoops (2 teaspoons each) onto the prepared baking sheet and slightly flatten each scoop into a thick disc. Freeze until completely solid.
  2. Make the Strawberry Jam: In a medium pot over medium heat, combine the finely diced strawberries and 1/4 cup sugar. Cook for about 45 minutes, smashing the mixture halfway through with a wooden spoon. Stir continuously near the end to prevent sticking as the jam thickens. The jam should be thick and reduced to about 1/3 cup. Remove from heat and refrigerate to chill.
  3. Prepare for Baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes.
  6. Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla on medium speed until pale and fluffy, about 1-2 minutes.
  7. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet and mix on low speed just until combined.
  8. Layer Jam in 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 one-quarter of the chilled strawberry jam onto this flattened dough, then layer another quarter of the dough on top followed by another quarter of jam. Repeat this layering one more time. Using a spatula, cut the dough into quarters and fold each section gently just until the jam pockets are slightly distributed, maintaining the jam pockets within the dough.
  9. Form Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal scoops. Slightly flatten each portion, then place a frozen cheesecake disc in the center. Encase the cheesecake fully with the dough, shaping each cookie into a slightly flattened disc rather than a ball. Keep the cheesecake discs frozen until ready to use.
  10. Roll and Bake: Roll each dough-enclosed cheesecake cookie in the reserved 1/4 cup sugar to coat. Place cookies on the prepared baking sheets (6 at a time). Bake for 11-12 minutes. Right after baking, gently press a large circular cookie cutter around each cookie to create a perfect round shape.
  11. Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

  • Ensure the cream cheese is cold before making the cheesecake filling for the best texture.
  • Freezing the cheesecake discs before assembling helps maintain their shape during baking.
  • The strawberry jam should be thick and well reduced to prevent excess moisture in the cookies.
  • Do not overmix the jam into the dough; maintaining pockets of jam gives bursts of flavor.
  • Rolling cookies in sugar before baking adds a sweet crunchy exterior.
  • Cooled cookies will be easier to handle and have a better texture.

Keywords: strawberry cheesecake cookies, cream cheese cookies, homemade strawberry jam cookies, soft cookies with cheesecake center, baked dessert cookies

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