Description
Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the fresh sweetness of strawberry jam all swirled into tender, buttery cookies. These delightful treats feature a luscious cream cheese center, a homemade strawberry jam ribbon, and a soft, flavorful dough, baked to golden perfection for a perfect balance of fruity and creamy indulgence.
Ingredients
Scale
Cheesecake Centers
- 6 oz (170g) cream cheese, cold
- 3 tbsp (38g) granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 12 oz (340g) fresh strawberries, diced
- ¼ cup (50g) granulated sugar
Cookie Dough
- 2¾ cups (344g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (227g) unsalted butter, very softened
- 1 egg, room temperature
- 2 tsp vanilla extract
- ¼ cup (50g) granulated sugar, for rolling
Instructions
- Prepare cheesecake centers: In a bowl, beat cold cream cheese with 3 tablespoons of granulated sugar and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 equal discs, flatten them, and place on a tray to freeze until solid.
- Make strawberry jam: Combine diced strawberries and ¼ cup granulated sugar in a saucepan over medium heat. Cook, stirring occasionally and smashing the berries halfway through, until the mixture thickens to a jammy consistency, about 10 minutes. Let cool completely before using.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream butter and sugar: In a large bowl, beat softened butter with 1 cup granulated sugar until light, fluffy, and pale in color. Add the egg and 2 teaspoons vanilla extract; beat again until well combined and fluffy.
- Combine dough: Gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Avoid overmixing to keep cookies tender.
- Incorporate strawberry jam ribbons: Press ¼ of the dough flat in a bowl, spread ¼ of the chilled strawberry jam on top, and continue layering the dough and jam 2 more times, ending with dough. Gently fold and fold the mixture a few times to create marbled ribbons without fully blending.
- Assemble cookies: Divide the dough into 18 portions. Flatten each portion slightly, place one frozen cheesecake disc in the center, and carefully wrap the dough completely around it, sealing the cream cheese inside.
- Shape and sugar cookies: Shape each assembled cookie into a thick disc, then roll each disc in ¼ cup granulated sugar, ensuring even coating. Place on parchment-lined baking sheets, spacing them to allow for spreading.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes, until the edges are set and lightly golden but centers remain soft.
- Cool and set: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Allow to cool completely so the cheesecake centers can fully set before serving.
Notes
- Ensure the cream cheese is cold when forming centers to maintain shape during baking.
- Be careful not to overmix the jam and dough layers to keep distinctive swirls.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For best texture, allow cookies to cool completely before storing or serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, cheesecake stuffed cookies, strawberry jam cookies, cream cheese cookies, marbled cookies, homemade cookies, dessert recipe
