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Strawberry Cheesecake Cookies Recipe

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4.4 from 68 reviews

  • Author: Sara
  • Total Time: 2 hours 5 minutes
  • Yield: 18 cookies

Description

Strawberry Cheesecake Cookies combine a creamy cheesecake center with juicy strawberry jam swirled in rich, buttery cookie dough. These cookies feature a luscious filling, tangy jam pockets, and a sweet sugar-coated exterior, making them an irresistible treat perfect for dessert or special occasions. The recipe involves making a cheesecake filling, stovetop-cooked strawberry jam, and buttery cookies baked to golden perfection.

Ingredients

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Make the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Using an electric mixer on medium-high speed, whip until fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 tsp each on the parchment and flatten slightly into discs. Freeze these discs until completely firm.
  2. Prepare the Strawberry Jam: Add diced strawberries and 1/4 cup sugar to a medium pot over medium heat. Cook for approximately 45 minutes, mashing the mixture halfway through with a wooden spoon. Stir continuously toward the end to prevent sticking. The jam should reduce to a thick consistency, roughly a heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator while preparing the dough.
  3. Preheat and Prep Oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and 1 cup sugar until fluffy, about 2 minutes.
  6. Add Egg and Vanilla: Mix in the egg and 2 tsp vanilla on medium speed until the mixture is pale and very fluffy, 1-2 minutes.
  7. Combine Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined.
  8. Fold in Strawberry Jam: Push 3/4 of the dough to one side. Flatten 1/4 of the dough to the bowl bottom, spoon 1/4 of the jam over it, top with another 1/4 dough portion, then spoon jam again. Repeat two more times to evenly disperse jam pockets. Cut the dough into quarters with a rubber spatula and fold each lightly so jam is partially incorporated but still visible as pockets.
  9. Assemble Cookies: Scoop dough into 18 portions using a 2 tbsp cookie scoop. Flatten each slightly. Place a frozen cheesecake disc in the center and completely enclose it with the dough, shaping each cookie into a slightly flattened disc for better baking spread.
  10. Coat with Sugar and Bake: Roll each cookie dough ball in 1/4 cup granulated sugar. Place on the prepared baking sheets, six cookies per sheet. Bake for 11-12 minutes until edges are lightly golden. Immediately after baking, press a large circular cookie cutter around each to perfect their shape.
  11. Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely before serving. Enjoy the perfect balance of creamy cheesecake, fruity jam, and buttery cookie dough!

Notes

  • Keep the cheesecake discs frozen until you are ready to assemble each batch to prevent melting.
  • Stir the strawberry jam frequently near the end of cooking to avoid burning or sticking to the pot.
  • Slightly flattening cookies before baking helps them spread evenly and bake uniformly.
  • Using a cookie cutter after baking ensures perfectly round cookies with neat edges.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberry-cheesecake-cookies-recipe/