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Strawberry Cheesecake Cookies Recipe

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4.3 from 83 reviews

These strawberry cheesecake cookies are soft and chewy sugar cookies bursting with fresh strawberry flavor and filled with a creamy vanilla cheesecake center. They combine jammy strawberries cooked down to a thick jam with a smooth cheesecake filling, all enveloped in buttery, tender cookie dough. Perfectly combining the textures and flavors of strawberry cheesecake in every bite, these cookies are ideal for dessert or special occasions.

  • Total Time: 2 hours 11 minutes
  • Yield: 18 cookies

Ingredients

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 Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture for about 2 minutes until it’s fluffy and the sugar dissolves completely. Scoop the cheesecake filling into eighteen 2-teaspoon portions onto the baking sheet, flattening each with the back of a spoon into a thick disc shape. Place the sheet in the freezer until the cheesecake discs are completely frozen.
  2. Make Strawberry Jam: In a medium saucepan over medium heat, combine the finely diced strawberries and granulated sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon. Towards the end, stir continuously to prevent sticking as the jam thickens. The final jam should be a thick consistency reduced to about a heaping 1/3 cup (80 ml). Remove from heat and refrigerate the jam to chill while preparing the cookie dough.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
  5. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to cream the softened unsalted butter and granulated sugar on high speed for about 2 minutes until the mixture is fluffy and light.
  6. Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the creamed butter mixture. Mix on medium speed for 1-2 minutes until the batter becomes pale in color and very fluffy.
  7. Combine Dough and Strawberry Jam: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Push three-quarters of the dough to one side of the bowl and flatten the remaining quarter on the bottom of the bowl. Spoon one-quarter of the chilled strawberry jam onto the flattened dough, then add another quarter of the dough on top, followed by another quarter of the jam. Repeat two more times so the jam is evenly layered within the dough. Using a rubber spatula, cut the dough into quarters and fold each section just until the jam pockets are slightly incorporated, keeping pockets visible.
  8. Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 equal pieces of dough. Slightly flatten each portion. Place a frozen cheesecake disc in the center of each flattened dough portion, then fold the dough completely around the cheesecake so it is fully enclosed. Shape each into a slightly flattened disc.
  9. Roll and Bake: Roll each cookie dough disc in granulated sugar to coat. Keep the cheesecake discs in the freezer until ready to assemble each batch. Transfer six cookies per baking sheet onto the prepared parchment-lined sheets. Bake for 11-12 minutes until the edges begin to set but centers remain soft. Immediately after baking, press around the edges with a large circular cookie cutter to shape perfect rounds.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Keep cheesecake discs frozen until you are ready to assemble the cookies to avoid melting inside the dough.
  • Do not fully mix the strawberry jam into the dough to maintain jam pockets for better flavor bursts.
  • Rolling the cookies in sugar before baking adds a sweet crunchy crust that contrasts nicely with the soft cookie.
  • The cookie dough should be slightly flattened before baking to ensure even spreading and proper texture.
  • Use fresh, ripe strawberries for the best jam flavor and texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
  • Author: Daisy
  • Prep Time: 2 hours
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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