Strawberry Cheesecake Cookies Recipe
These Strawberry Cheesecake Cookies combine a soft, buttery cookie dough with pockets of sweet homemade strawberry jam and a creamy cheesecake center. Baked to perfection and rolled in sugar for a delicate sparkle, they’re a delightful treat perfect for sharing or indulging any time.
- Prep Time: 30 minutes
- Cook Time: 12 minutes (baking) plus 45 minutes (jam cooking)
- Total Time: 1 hour 30 minutes including cooling and freezing time
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar
Cookie Dough
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar, for rolling dough
Instructions
- Make the Cheesecake Filling: In a bowl, mix the cold cream cheese with granulated sugar and vanilla extract until the mixture is smooth and fluffy. Scoop the filling into small discs on parchment paper, then freeze them until they are solid to prepare for assembling the cookies.
- Prepare the Strawberry Jam: Combine the finely diced fresh strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for about 45 minutes, smashing the strawberries halfway through to release their juices. Once thickened, transfer the jam to the refrigerator to cool completely.
- Mix the Cookie Dough: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter with 1 cup granulated sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the Strawberry Jam: Layer the cookie dough and chilled strawberry jam in quarters, folding gently to create pockets of jam throughout the dough without fully mixing it in, ensuring a marbled effect with bursts of strawberry flavor.
- Assemble the Cookies: Scoop dough portions and flatten each. Place a frozen cheesecake disc in the center of each flattened dough piece, then carefully enclose the filling within the dough, sealing completely. Roll each cookie in 1/4 cup granulated sugar to create a sparkly sugar coating.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange six cookies on a baking sheet at a time. Bake for 11-12 minutes until edges are lightly golden. While still warm, press the cookies gently with a round cutter to perfect their shape. Transfer to a cooling rack and allow to cool completely before serving.
Notes
- Use cold cream cheese to help the filling hold its shape during freezing and baking.
- Smashing the strawberries during cooking helps release pectin for natural thickening of the jam.
- Be gentle when folding the jam into the dough to create pockets without fully blending.
- Freezing the cheesecake discs beforehand prevents them from melting too quickly when baking.
- Press the cookies warm for a uniform, professional appearance.
- You can store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: strawberry cheesecake cookies, strawberry jam cookies, cream cheese cookies, baked cookies, sweet cookies
