Description
These Strawberry Cheesecake Cookies combine soft, buttery cookie dough marbled with homemade strawberry jam and a luscious cheesecake filling in the center. Each bite delivers a delightful blend of tangy, sweet, and creamy flavors, wrapped in a tender cookie with a touch of crunch from a sugared coating. Perfect for impressing guests or treating yourself to a decadent dessert.
Ingredients
Units
Scale
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 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 egg, at room temperature
- 2 tsp vanilla
For Rolling
- 1/4 cup (50 g) granulated white sugar
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla. Mix on medium-high speed with an electric mixer until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 18 portions (2 teaspoons each) onto the parchment-lined sheet, slightly flattening each scoop into a thick disc. Freeze until completely solid.
- Make the Strawberry Jam: In a medium pot, add finely diced strawberries and sugar. Cook over medium heat for about 45 minutes, mashing strawberries halfway through. Stir continuously toward the end to prevent sticking and reduce until the jam is very thick and about a heaping 1/3 cup. Chill in the refrigerator while you prepare the dough.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar with an electric hand mixer on high until fluffy, about 2 minutes.
- Add Wet Ingredients: Add the egg and vanilla to the butter mixture, then mix on medium speed until pale and very fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
- Swirl in the Jam: Push 3/4 of the dough aside. Layer 1/4 of the dough at the bottom of the bowl, spoon 1/4 of strawberry jam on top, then alternate remaining dough and jam to evenly distribute. Cut the dough in quarters and gently fold to just swirl in the jam, leaving visible pockets.
- Shape and Fill Cookies: Scoop 18 portions of dough (2 tablespoons each) and gently flatten. Place a frozen cheesecake disc in the center of each, then wrap dough around filling to completely enclose it. Shape into slightly flattened discs, not balls.
- Roll in Sugar: Roll each cookie in granulated sugar to coat. Keep unused cheesecake filling in the freezer until ready to use.
- Bake: Arrange 6 cookies at a time on a parchment-lined baking sheet. Bake in a preheated 350℉ (175℃) oven for 11-12 minutes or until edges are set. Immediately after baking, use a large round cookie cutter to gently scoot and shape cookies into perfect circles if desired.
- Cool and Serve: Let cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving. Enjoy!
Notes
- For the best results, keep the cheesecake filling frozen until just before assembling the cookies.
- Do not overmix the dough and jam; you want visible strawberry swirls.
- The strawberry jam must be thick to avoid leaking during baking.
- Flatten cookies slightly before baking to encourage even spreading.
- Store cookies in an airtight container in the fridge if not eaten same day.
Nutrition
- Serving Size: 1 cookie
- Calories: 208
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 33mg
