Description
These Easy Strawberry Cheesecake Cookies Delight combine creamy cheesecake filling and homemade strawberry jam baked inside soft, tender cookies. With a luscious balance of tangy cream cheese and sweet strawberry pockets, these cookies offer a delightful twist on classic cheesecake and jam flavors, perfect for sharing or savoring as a special treat.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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)
Instructions
- Make the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons granulated sugar, and vanilla extract. Mix on medium-high speed using an electric mixer until fluffy and the sugar dissolves, about 2 minutes. Portion the filling into 20 scoops of 2 teaspoons each on the prepared sheet, flattening each slightly into a thick disc. Freeze until completely solid.
- Prepare the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and 1/4 cup granulated sugar. Cook for about 45 minutes, stirring continuously and smashing the strawberries halfway through with a wooden spoon. Towards the end, stir frequently to prevent sticking as the mixture thickens. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator while preparing the dough.
- Preheat the Oven and Prep Baking Sheets: Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using an electric hand mixer or stand mixer with paddle attachment, beat the softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla extract on medium speed until pale and very fluffy, approximately 1-2 minutes.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined.
- Fold in Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom, spoon a quarter of the strawberry jam on top, add another quarter of the dough over the jam, and spoon another quarter of jam on top. Repeat this layering until all jam and dough are used. Cut the dough into quarters with a rubber spatula and fold each section just enough to create small pockets of jam without fully mixing it in.
- Assemble Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 20 dough balls. Slightly flatten each and place a frozen cheesecake disc in the center, then enclose the cheesecake completely with cookie dough, shaping each into a slightly flattened disc. Roll each cookie dough ball in the reserved 1/4 cup sugar.
- Bake the Cookies: Place cookies on the prepared baking sheets, baking six at a time for 11-12 minutes. Immediately after removing from the oven, use a large circular cookie cutter to gently shape the cookies to a perfect round.
- Cool and Serve: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack. Let cool completely before serving for best texture and flavor.
Notes
- Keep cheesecake discs frozen until just before assembly to prevent melting into the dough.
- Be careful not to overmix the jam into the dough; you want visible pockets of strawberry flavor.
- The cookies spread less if slightly flattened before baking, resulting in ideal thickness and texture.
- The sugar coating adds a pleasant crunch and contrast to soft cookies.
- Store baked cookies in an airtight container for up to 3 days or freeze for longer storage.
