Description
Strawberry Cheesecake Cookies Delight combines a creamy cheesecake filling with sweet strawberry jam pockets inside soft, buttery cookies. These layered treats feature a frozen cheesecake disc wrapped in jam-studded cookie dough, rolled in sugar, and baked to perfection for a deliciously rich and fruity dessert.
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 in
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer at medium-high speed, beat until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake mixture into 20 portions of approximately 2 teaspoons each onto the prepared cookie sheet. Flatten each slightly with the back of a spoon to form thick discs. Freeze until completely solid.
- Make the Strawberry Jam: Place the diced strawberries and 1/4 cup sugar into a medium pot over medium heat. Cook for about 45 minutes, mashing the strawberries halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking as the mixture thickens. The jam should reduce to about 1/3 cup and be very thick. Remove from heat and refrigerate to chill while preparing the cookie dough.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream softened butter with 1 cup granulated sugar until fluffy, about 2 minutes. Alternatively, use a stand mixer with paddle attachment.
- Add Egg and Vanilla: Mix in the egg and 2 teaspoons vanilla on medium speed until the mixture is pale and very fluffy, around 1-2 minutes.
- Combine with Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed just until combined.
- Incorporate Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter of dough on the bottom of the bowl. Spoon a quarter of the strawberry jam onto this flattened section, then add another quarter of dough on top, followed by another quarter of jam. Repeat once more so the jam is spread evenly in layers. Using a rubber spatula, cut the dough into quarters and gently fold each section just enough to create little pockets of jam without fully mixing it in.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 20 equal pieces. Slightly flatten each dough piece and place a frozen cheesecake disc in the center. Fold the dough around the cheesecake to enclose it completely, shaping each cookie into a slightly flattened disc rather than a ball for proper baking.
- Roll in Sugar: Roll each cookie dough ball in the reserved 1/4 cup granulated sugar. Keep cheesecake discs in the freezer until ready to assemble each batch.
- Bake Cookies: Place the cookies on the prepared parchment-lined baking sheets, spacing them evenly. Bake 6 cookies at a time for 11-12 minutes. Immediately after removing from the oven, use a large circular cookie cutter to gently scoot around each cookie to shape them perfectly round.
- Cool and Serve: Let the cookies cool on the baking sheets for about 10 minutes to set. Then transfer to a wire rack to cool completely before serving. Enjoy the luscious strawberry and cheesecake-filled cookies!
Notes
- Be sure to use cold cream cheese for the cheesecake filling to achieve the best texture.
- Smashing the strawberries while cooking helps the jam thicken evenly.
- Freezing the cheesecake discs before assembling ensures they stay intact inside the cookies during baking.
- Do not overmix the dough after adding the jam to retain pockets of strawberry flavor.
- Shaping the cookies slightly flattened prevents excessive spreading during baking.
- The finishing step with a cookie cutter after baking helps achieve a uniform, attractive shape.
