Description
These Strawberry Cheesecake Cookies feature a creamy cheesecake center and strawberry jam in a delightful cookie. With simple ingredients and easy preparation, they’re perfect for any occasion, making every bite a tasty experience!
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 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
- Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla. Mix with an electric mixer on medium-high speed for about 2 minutes until fluffy and sugar dissolves. Scoop filling into 18 portions of 2 teaspoons each onto the baking sheet and flatten slightly. Freeze until completely frozen.
- In a medium pot over medium heat, cook diced strawberries and sugar for about 45 minutes, smashing the strawberries halfway through. Stir continuously to avoid sticking. The jam should reduce to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
- Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking powder, baking soda, and salt together; set aside.
- In a large bowl, beat softened butter and granulated sugar on high speed with an electric hand mixer until fluffy, about 2 minutes.
- Add egg and vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, about 1–2 minutes.
- Add the dry ingredients to the wet mixture and mix on low speed until combined.
- Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough, spoon on 1/4 of the jam, and top with another layer of dough. Repeat layering jam and dough two more times. Fold the dough with a spatula to create small pockets of jam without fully mixing it.
- Using a 2 tbsp cookie scoop, portion out 18 dough portions. Flatten each, place one frozen cheesecake disc in the center, and encase it completely with dough, forming slightly flattened discs. Roll in reserved granulated sugar.
- Place cookies on prepared baking sheets, spacing 6 at a time, and bake for 11–12 minutes. Use a large circular cookie cutter to shape the cookies immediately after baking.
- Let cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
Ensure the cream cheese is cold for a better texture when mixing.
For a fun twist, try adding chocolate chips to the dough.
Store cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg