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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.9 from 103 reviews

Delight in these Strawberry Cheesecake Cookies, featuring a creamy cold cream cheese filling, homemade strawberry jam pockets, and a soft, sugar-coated dough baked to perfection. These cookies combine the rich flavors of cheesecake and fresh strawberries in every bite, offering a unique, indulgent treat that’s perfect for sharing or enjoying as a special dessert.

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

  1. Prepare cheesecake filling: Mix the cold cream cheese with 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract until smooth and fluffy. Scoop the mixture into small discs on parchment paper and freeze until solid to ensure the filling holds during baking.
  2. Make strawberry jam: Combine finely diced fresh strawberries with 1/4 cup of granulated white sugar in a medium pot. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through cooking to release their juices and create a jam texture. Once done, let the jam cool completely in the refrigerator.
  3. Mix cookie dough: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the very softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until incorporated. Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
  4. Incorporate strawberry jam: Layer the dough and the cooled strawberry jam alternately in four quarters, folding lightly to create pockets of jam distributed throughout the dough. This layering helps swirl the jam flavor in every bite.
  5. Assemble cookies: Scoop portions of the dough and flatten them slightly. Place a frozen cheesecake disc in the center of each dough portion, then gently enclose the filling by folding the dough around it, sealing completely. Roll each assembled cookie in 1/4 cup granulated sugar for a sparkly surface.
  6. Bake and shape cookies: Preheat the oven to 350°F (175°C). Bake cookies six at a time on a baking sheet for 11-12 minutes until lightly golden. While still warm, press the cookies gently with a round cutter to perfect their shape. Transfer to a rack to cool completely before serving.

Notes

  • Freezing the cheesecake filling before baking is essential to keep it intact inside the cookies.
  • Use fresh strawberries for the jam for optimal sweetness and flavor.
  • Do not overmix the dough, as this can result in tough, dense cookies.
  • Flattening the dough slightly before baking ensures the cookies spread evenly and have an appealing shape.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, strawberry jam cookies, soft baked cookies, dessert cookies

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