Strawberry Cheesecake Cookies Recipe

Introduction

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity burst of strawberry jam all wrapped in a soft, buttery cookie. Perfect for a special treat, these cookies offer a delightful balance of textures and flavors that are sure to impress.

Ingredients

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 12 oz fresh strawberries, hulled and finely diced
• 1/4 cup granulated white sugar (for strawberry jam)
• 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)

Instructions

1. Step 1: Make the cheesecake filling by mixing the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.
2. Step 2: Cook the strawberry jam by combining the diced strawberries and 1/4 cup sugar in a medium pot. Cook over medium heat for 45 minutes, smashing the strawberries halfway through to release their juices. Let the jam cool completely in the refrigerator.
3. Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually add the dry ingredients and mix until combined.
4. Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, folding lightly to create pockets of jam throughout the dough without fully mixing it in.
5. Step 5: Scoop dough portions and flatten each slightly. Place a frozen cheesecake disc in the center, then enclose it completely with the dough. Roll each cookie in 1/4 cup granulated sugar for a sparkly finish.
6. Step 6: Bake the cookies in a preheated oven at 350°F (175°C) for 11-12 minutes, baking six at a time. While still warm, gently press each cookie with a round cutter to perfect its shape. Transfer to a cooling rack and let cool completely.

Tips & Variations

• Freezing the cheesecake filling is essential to keep it intact during baking and maintain a creamy center.
• Use fresh, ripe strawberries for the jam to achieve the best natural sweetness and flavor.
• Avoid overmixing the dough to prevent tough cookies; fold in the jam gently for pockets of flavor.
• Flattening the dough before baking ensures even spreading and a perfect cookie shape.
• For a fun twist, try adding a sprinkle of cinnamon to the dough for a warm spice note.

Storage

Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled cookies in a sealed container for up to 2 months. To reheat, warm gently in a low oven or microwave for a few seconds to soften the cheesecake center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

While fresh strawberries provide the best flavor and texture, you can use frozen strawberries if fresh ones are unavailable. Just be sure to thaw and drain excess liquid before cooking the jam to avoid overly watery dough.

Why do I need to freeze the cheesecake filling?

Freezing the cheesecake filling helps it hold its shape during baking, preventing it from melting away and ensuring a creamy, distinct center inside each cookie.