Description
Delight in these irresistible Strawberry Cheesecake Cookies that combine a creamy cheesecake center with sweet strawberry jam pockets all wrapped in a soft, buttery cookie dough. Each bite bursts with fresh strawberry flavor complemented by a smooth cream cheese filling, making these cookies perfect for dessert or an indulgent snack.
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 (for jam)
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 (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: In a bowl, beat cold cream cheese with sugar and vanilla extract until smooth and fluffy. Scoop into small discs on parchment paper and freeze until solid to create the creamy filling centers.
- Cook Strawberry Jam: Combine diced strawberries and sugar in a medium pot. Cook over medium heat for 45 minutes, mashing strawberries halfway through to release juices. Once thickened, cool the jam in the refrigerator for later use.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: Using a mixer, cream softened butter and sugar until light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture until fully combined for flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to maintain a soft dough.
- Fold in Strawberry Jam: Carefully layer dough and chilled strawberry jam in quarters, folding lightly to create pockets of jam within the dough without fully blending it.
- Form Cookies: Scoop dough portions and flatten them slightly. Place a frozen cheesecake disc in the center, then fold dough around the filling to fully enclose it. Roll each cookie in granulated sugar for a sparkly finish.
- Bake Cookies: Preheat oven to 350°F (175°C). Bake cookies six at a time for 11-12 minutes until edges are lightly golden. While still warm, gently press tops with a round cutter to perfect their shape.
- Cool: Transfer baked cookies to a wire rack to cool completely, allowing the flavors to meld and the texture to set.
Notes
- Ensure cream cheese discs are fully frozen before enclosing in dough for cleaner shaping.
- Mashing the strawberries during jam cooking helps release natural pectin, thickening the jam without added additives.
- If desired, use less sugar in the jam or dough to reduce overall sweetness.
- Storing cookies in an airtight container will keep them fresh for up to 4 days at room temperature.
- Pressing the cookies while still warm helps achieve a uniform, flat shape perfect for presentation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Strawberry Jam Cookies, Soft Cookies, Dessert Cookies
