Strawberry Cheesecake Cookies Recipe
Delight in these Strawberry Cheesecake Cookies that combine a creamy cheesecake filling with sweet strawberry jam encased in a soft, sugar-coated cookie dough. Perfectly baked to golden perfection, these cookies offer a harmonious blend of fruity and creamy flavors with a tender, melt-in-your-mouth texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch plus 45 minutes for jam cooking
- Total Time: 1 hour 30 minutes
- Yield: 18-24 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 (for jam)
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 (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
For Rolling
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract until the mixture becomes smooth and fluffy. Using a spoon or small scoop, form small discs of the filling on parchment paper and place them in the freezer to solidify while you continue with the recipe.
- Cook Strawberry Jam: Combine the finely diced strawberries and 1/4 cup granulated sugar in a medium pot. Cook the mixture over medium heat for about 45 minutes, mashing the strawberries halfway through cooking to enhance the jam texture. Once cooked, transfer the jam to the refrigerator to cool completely.
- Make Cookie Dough: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened unsalted butter with 1 cup granulated sugar until light and fluffy. Add the room temperature egg and 2 teaspoons of vanilla extract to the butter mixture and mix well. Gradually incorporate the dry ingredients into the wet ingredients until just combined.
- Fold Strawberry Jam Into Dough: Gently layer the cooled strawberry jam and cookie dough in quarters, folding lightly to create pockets of jam evenly throughout the dough without mixing completely.
- Assemble Cookies: Scoop portions of the dough and flatten them in your hand. Place one frozen cheesecake disc in the center of each flattened dough portion. Carefully fold the dough around the cheesecake filling, sealing it completely. Roll each cookie in 1/4 cup granulated sugar for a sparkly finish.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies, six at a time, on a parchment-lined baking sheet for 11 to 12 minutes until they are golden around the edges. While still warm, gently press each cookie with a round cutter to perfect their shape. Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Freezing the cheesecake filling discs helps maintain their shape during baking.
- Pressing the cookies while warm creates a uniform and neat appearance.
- Ensure jam is fully cooled before folding into dough to avoid melting the butter in the dough.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Use fresh strawberries for the best flavor in the jam.
Keywords: Strawberry cheesecake cookies, strawberry jam cookies, creamy cheesecake filling, baked cookies, dessert cookies, sweet cookies
Find it online: https://thehungrymason.com/strawberry-cheesecake-cookies-recipe/
