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Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe
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★★★★★

5.1 from 27 reviews

Delight in these luscious Strawberry Cheesecake Cookies, featuring a creamy cheesecake filling surrounded by a sweet strawberry jam swirl and soft, buttery cookie dough. Perfectly balanced between tart and sweet, these cookies offer a unique treat that combines the best of cheesecake and fresh strawberries in every bite.

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

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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract. Using an electric mixer on medium-high speed, mix until fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into eighteen 2-tsp portions on the baking sheet, flatten each slightly with the back of a spoon into thick discs. Freeze until completely frozen.
  2. Make the Strawberry Jam: Place the finely diced strawberries and 1/4 cup sugar into a medium pot over medium heat. Cook for about 45 minutes, stirring continuously towards the end to prevent sticking and smashing the strawberries halfway through with a wooden spoon. Reduce the mixture until it thickens to a heaping 1/3 cup. Remove from heat and refrigerate until chilled.
  3. Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar on high speed with an electric hand mixer until fluffy, about 2 minutes.
  6. Add Egg and Vanilla: Mix in the egg and 2 tsp vanilla extract on medium speed until pale and very fluffy, about 1-2 minutes.
  7. Combine Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix at low speed just until combined.
  8. Layer Dough and Jam: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter on the bottom of the bowl. Spoon a quarter of the chilled strawberry jam onto that dough layer. Add another quarter of dough on top, then another quarter of jam. Repeat twice more, essentially creating layers of dough and jam.
  9. Fold Gently: Cut the layered dough into quarters with a rubber spatula and gently fold each section just until the jam is slightly incorporated in pockets, taking care not to fully mix the jam into the dough.
  10. Assemble Cookies: Using a 2-tbsp cookie scoop, portion out 18 dough portions. Flatten each slightly and place a frozen cheesecake disc in the center. Encase the cheesecake completely with the dough and shape into slightly flattened discs for even baking.
  11. Coat Cookies: Roll each cookie dough ball in 1/4 cup granulated sugar reserved for coating. Keep cheesecake discs in the freezer until assembling each batch.
  12. Bake: Place cookies onto the prepared baking sheets, about 6 at a time. Bake at 350°F (175°C) for 11-12 minutes. Immediately after removing from oven, use a large circular cookie cutter to gently reshape the cookies into perfect circles.
  13. Cool and Serve: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy these indulgent Strawberry Cheesecake Cookies.

Notes

  • Ensure cream cheese is cold before making the filling for best structure.
  • Strawberry jam will thicken as it cools; be patient during the 45-minute cooking process.
  • Use parchment paper on baking sheets for easy cookie removal.
  • Freezing the cheesecake filling discs helps maintain their shape during baking.
  • Do not overmix jam into cookie dough to keep jam pockets intact for bursts of flavor.
  • Use a gentle hand to reshape cookies right out of the oven for a professional look.
  • Cookies can be stored in an airtight container for up to 5 days at room temperature or frozen for longer storage.

Nutrition

Keywords: Strawberry cheesecake cookies, cheesecake cookies, strawberry jam cookies, dessert cookies, homemade cookies, soft cookies

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