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Strawberry Cheesecake Cookies Recipe

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4.5 from 55 reviews

These Strawberry Cheesecake Cookies combine a buttery, tender cookie dough with luscious strawberry jam and a creamy cheesecake center. Each bite offers a delightful mix of sweet, tangy, and soft textures, making them perfect for dessert or a special treat. The recipe involves making a homemade strawberry jam and a cream cheese filling, all wrapped in a soft, sugar-coated cookie dough that bakes to golden perfection.

Ingredients

Scale

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

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, beat until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, flatten slightly to form thick discs. Freeze until completely frozen.
  2. Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
  3. Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
  5. Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla to the creamed butter mixture. Mix on medium speed until pale and very fluffy, around 1-2 minutes.
  6. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
  7. Layer and Fold Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the chilled jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula, folding each just enough to create little pockets of jam without fully mixing it in.
  8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, encase it completely with dough, shaping each into a slightly flattened disc. Roll dough discs in the reserved 1/4 cup granulated sugar.
  9. Bake Cookies: Place cookies on the prepared baking sheets (6 at a time) and bake for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to shape the cookies perfectly round.
  10. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes. Then transfer to a cooling rack and cool completely before serving.

Notes

  • Freezing the cheesecake filling discs ensures they keep their shape during baking and remain creamy inside.
  • Cook the jam gently and stir frequently toward the end to prevent burning or sticking.
  • Use a rubber spatula to fold jam into dough gently; overmixing will mix the jam entirely into the dough and lose the pocket effect.
  • Rolling the cookie dough in sugar before baking adds a sweet and crunchy exterior texture.
  • For best texture, use very softened butter and room temperature egg for creaming.
  • If large cookie cutter is not available, gently shape cookies with hands after baking for uniform rounds.

Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, dessert cookies, soft cookies with filling

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