Strawberry Cheesecake Cookies: Soft-Baked & Stuffed Recipe
Introduction
These Strawberry Cheesecake Cookies are soft-baked, stuffed with a luscious cream cheese and strawberry jam filling that oozes with every bite. They combine a tender, golden cookie exterior with a sweet, creamy center, making them an irresistible treat perfect for any occasion.
Ingredients
- 4 oz (115g) full-fat cream cheese, softened
- 2 tbsp (15g) powdered sugar
- 1/4 cup (75g) high-quality strawberry jam
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp (10ml) vanilla extract
- 1 3/4 cups (220g) all-purpose flour, spooned and leveled
- 1 tbsp (8g) cornstarch
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) baking soda
- 1/2 tsp (3g) kosher salt
- 1/4 cup (50g) granulated sugar, for rolling
Instructions
- Prepare the filling: Beat the softened cream cheese and powdered sugar together until completely smooth. Line a small plate with unbleached parchment paper. Drop 1-teaspoon dollops of the cream cheese mixture onto the parchment. Next to each cream cheese dollop, add a 1/2-teaspoon of strawberry jam.
- Freeze the filling: Place the plate in the freezer for at least 45 minutes, or until the dollops are rock solid.
- Mix wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy. Add the egg, egg yolk, and vanilla extract; whisk until mixture is lightly colored.
- Add dry ingredients: Sprinkle flour, cornstarch, baking powder, baking soda, and salt over the wet mixture. Gently fold with a spatula until no flour streaks remain, being careful not to overmix.
- Stuff the dough: Scoop 2 tablespoons of dough and flatten it in your palm. Place a frozen cream cheese and jam dollop in the center, then fold the dough over to encase the filling completely, sealing the edges tightly. Roll the stuffed dough ball in the remaining granulated sugar.
- Bake: Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them apart. Bake for 12-14 minutes until the edges are golden and slightly crinkled.
- Cool and serve: Let the cookies rest on the baking sheet for 10 minutes to set before transferring to a wire rack. Serve warm to enjoy the gooey, oozing jam center.
Tips & Variations
- Use full-fat cream cheese for a rich, creamy filling that holds its shape well when frozen.
- High-quality strawberry jam with visible fruit chunks will add extra flavor and texture.
- For a twist, try using raspberry or apricot jam instead of strawberry.
- Make sure the cream cheese filling is fully frozen before stuffing to prevent it from melting into the dough during baking.
- Chill the dough balls briefly before baking if your kitchen is warm to prevent spreading.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze them for up to 2 months. Reheat gently in a microwave or oven to enjoy the soft texture and warm filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the cream cheese and jam dollops in advance and freeze them for up to a week before assembling the cookies.
What if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of arrowroot powder or simply omit it, though the texture may be slightly less tender.
Print
Strawberry Cheesecake Cookies: Soft-Baked & Stuffed Recipe
- Total Time: 45 minutes
- Yield: 12 cookies 1x
Description
These Strawberry Cheesecake Cookies are soft-baked, golden, and stuffed with a luscious cream cheese and strawberry jam filling. They feature a chewy, buttery cookie exterior with slightly crinkled edges, dusted with granulated sugar, and reveal a deliciously creamy and fruity center when broken open. Perfect for dessert lovers looking for a decadent yet easy-to-make treat.
Ingredients
Scale
Filling
- 4 oz Cream Cheese (115g), full-fat, softened
- 2 tbsp Powdered Sugar (15g)
- 1/4 cup Strawberry Jam (75g), high-quality preserves
Cookie Dough
- 1/2 cup Unsalted Butter (113g), melted and slightly cooled
- 3/4 cup Granulated Sugar (150g)
- 1/4 cup Light Brown Sugar (50g), packed
- 1 large Egg, room temperature
- 1 large Egg Yolk, room temperature
- 2 tsp Vanilla Extract (10ml)
- 1 3/4 cups All-Purpose Flour (220g), spooned and leveled
- 1 tbsp Cornstarch (8g)
- 1/2 tsp Baking Powder (2g)
- 1/4 tsp Baking Soda (1g)
- 1/2 tsp Kosher Salt (3g)
- 1/4 cup Granulated Sugar (50g), for rolling/dusting
Instructions
- Prep Filling: Beat the softened cream cheese and powdered sugar until completely smooth using a mixer or whisk. Line a small plate with unbleached parchment paper. Dollop 1 teaspoon portions of the cream cheese mixture onto the parchment, then place a 1/2 teaspoon dollop of strawberry jam next to each cream cheese drop.
- Freeze Filling: Place the plate in the freezer for at least 45 minutes until the cream cheese and jam dollops are rock solid. This step ensures the filling doesn’t melt too quickly during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 3/4 cup granulated sugar, and brown sugar until glossy and well combined. Add the egg, extra egg yolk, and vanilla extract, then whisk until the mixture is light in color.
- Add Dry Ingredients: Sprinkle the flour, cornstarch, baking powder, baking soda, and salt over the wet mixture. Gently fold with a spatula just until there are no visible flour streaks—avoid overmixing to maintain tenderness.
- Stuff Dough: Scoop approximately 2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cream cheese and jam dollop in the center. Fold the dough over the filling, sealing completely to encase the filling. Roll the stuffed dough ball in the reserved granulated sugar to coat.
- Bake: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 12 to 14 minutes, or until the edges turn golden and develop slight crinkles.
- Cool: Allow the cookies to rest on the baking sheet for 10 minutes to stabilize before moving them. Serve warm to enjoy the irresistible oozing jam and creamy filling center.
Notes
- Freezing the cream cheese and jam dollops is key to keeping the filling intact during baking.
- Seal the dough around the filling tightly to prevent leakage of jam and cream cheese while baking.
- Use room temperature eggs for better incorporation and texture in the dough.
- Cookies are best enjoyed warm for the gooey filling but can be stored in an airtight container at room temperature for up to 3 days.
- You can substitute strawberry jam with raspberry or other berry preserves for variation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, Soft Baked Cookies, Stuffed Cookies, Cream Cheese Cookies, Jam Filled Cookies, Dessert Cookies
