Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies are a delightful treat that combines the creamy tang of cheesecake with sweet, fresh strawberries swirled into soft, buttery cookie dough. These cookies offer a unique blend of flavors and textures that are sure to impress your friends and family.

Ingredients

• 6 oz (170g) cream cheese, cold
• 3 tbsp (38g) granulated sugar
• ½ tsp vanilla extract
• 12 oz (340g) fresh strawberries, diced
• ¼ cup (50g) granulated sugar (for jam)
• 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) sugar, for rolling

Instructions

1. Step 1: In a bowl, mix cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop the mixture into 18 small discs, flatten them slightly, and freeze until solid.
2. Step 2: Place diced strawberries and ¼ cup granulated sugar in a saucepan over medium heat. Cook, smashing the berries halfway through, until the mixture thickens into a jam-like consistency (about ⅓ cup). Allow it to chill completely.
3. Step 3: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
4. Step 4: In a separate large bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then beat until pale and fluffy.
5. Step 5: Gradually mix the dry ingredients into the butter mixture just until combined; avoid overmixing.
6. Step 6: To create swirls: press about a quarter of the dough flat on your work surface, top with a quarter of the chilled strawberry jam, then layer another quarter of dough on top, repeating the jam layer once more. Gently fold the layers together to create ribbon-like swirls, being careful not to overmix.
7. Step 7: Divide the swirled dough into 18 portions. Flatten each portion into a disc, place a frozen cheesecake center in the middle, and wrap the dough around it completely, sealing the edges.
8. Step 8: Shape each cookie into a thick disc, roll it in ¼ cup sugar, and place on parchment-lined baking sheets, spaced apart.
9. Step 9: Bake in a preheated oven at 350°F (175°C) for 11–12 minutes. Allow cookies to cool on the pan for 10 minutes before transferring them to a wire rack.
10. Step 10: Let the cookies cool completely to allow the cheesecake centers to set. Enjoy your strawberry cheesecake cookies!

Tips & Variations

• Use frozen strawberries if fresh ones are out of season; just thaw and drain excess liquid before cooking the jam.
• For a more intense strawberry flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.
• If you prefer, swap out granulated sugar for superfine sugar in the dough for a finer texture.
• Chilling the dough swirls before wrapping the cheesecake centers can make shaping easier.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat refrigerated or frozen cookies briefly in a warm oven to soften the cheesecake center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cream cheese for the centers?

It’s best to use cold cream cheese rather than frozen to ensure a smooth, creamy texture when mixed. Freezing after shaping the centers is recommended to help them firm up for assembly.

How do I prevent the cheesecake center from leaking during baking?

Make sure the cream cheese discs are fully frozen before wrapping them in the dough and seal the edges well. This helps the centers hold their shape and prevents leaking during baking.