Description
These Strawberry Cheesecake Cookies feature a luscious cream cheese center, swirled with homemade strawberry jam, and wrapped in a soft, buttery sugar cookie dough. Each bite delivers the perfect balance of fruity and creamy flavors with a delicious chewy texture. Perfect for special occasions or an elevated treat any time!
Ingredients
Units
Scale
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
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 egg, at room temperature
- 2 tsp vanilla
- 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 cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed to mix until the filling is light and fluffy and the sugar has dissolved, about 2 minutes. Scoop into 18, 2-teaspoon portions onto the baking sheet, flattening each slightly to form thick discs. Freeze until completely solid.
- Make the Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing the berries with a wooden spoon halfway through. Stir more frequently towards the end to avoid burning. Cook until the mixture is very thick and reduced to a heaping 1/3 cup (80 ml). Remove from heat and chill in the fridge.
- Mix Dry Ingredients: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer (or stand mixer with a paddle) to beat together softened butter and granulated sugar on high speed until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla on medium speed until the mixture is pale and very fluffy, about 1–2 minutes.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet. Mix on low until just combined. Do not overmix.
- Swirl in Strawberry Jam: Push 3/4 of the dough to the side of the bowl. Flatten 1/4 of the dough on the bottom and spoon 1/4 of the jam over it. Repeat layering with remaining dough and jam so it’s dispersed throughout. Use a spatula to quarter the dough and gently fold each portion until jam is just swirled in—do not mix completely.
- Shape Cookies with Cheesecake Filling: Scoop dough into 18 portions using a 2-tbsp cookie scoop. Flatten each portion, then place a frozen cheesecake disc in the center. Wrap dough around the filling to seal, ensuring the cheesecake center is fully covered. Shape each into a slightly flattened disc.
- Coat Cookies with Sugar: Roll each dough disc in additional granulated sugar for a sweet, crisp exterior.
- Bake the Cookies: Arrange 6 cookies per prepared baking sheet, spacing apart. Bake for 11–12 minutes, until cookies are set but not browned. Use a circular cookie cutter to shape as needed right out of the oven. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake filling frozen until ready to use to prevent melting when shaping cookies.
- Do not overmix the strawberry jam into the dough—leaving pockets creates delicious flavor bursts.
- Chilling the jam ensures it swirls neatly into the dough without melting.
- The cookies do not spread much, so flatten slightly before baking for optimal shape.
- Use a cookie cutter after baking for a perfect round shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 37mg
