Description
Strawberry Cheesecake Cookies are a delightful treat combining a soft, creamy cheesecake center with sweet, fruity strawberry jam swirled into tender cookie dough. These cookies offer a perfect balance of tangy cream cheese, fresh strawberries, and buttery cookie texture, making them an irresistible dessert for any occasion.
Ingredients
Scale
Cheesecake Center
- 6 oz (170g) cream cheese, cold
- 3 tbsp (38g) granulated sugar
- ½ tsp vanilla extract
Strawberry Jam
- 12 oz (340g) fresh strawberries, diced
- ¼ cup (50g) granulated sugar
Cookie Dough
- 2¾ cups (344g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (227g) unsalted butter, very softened
- 1 egg, room temperature
- 2 tsp vanilla extract
- ¼ cup (50g) granulated sugar, for rolling
Instructions
- Prepare the cheesecake centers: Mix the cold cream cheese, granulated sugar, and vanilla extract until the mixture is light and fluffy. Scoop the mixture into 18 equal discs, flatten them slightly, then freeze until solid to help them hold their shape during baking.
- Make the strawberry jam: In a saucepan, cook the diced fresh strawberries with ¼ cup granulated sugar over medium heat. Smash the strawberries halfway through cooking and continue until the mixture thickens to a jam-like consistency, yielding about ⅓ cup. Remove from heat and chill completely before using.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a mixer, cream the softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This aerates the dough for a tender texture.
- Add egg and vanilla: Beat in the room-temperature egg and 2 teaspoons vanilla extract until the mixture turns pale and fluffy, ensuring even distribution of ingredients.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until combined. Do not overmix to keep the cookies tender.
- Create strawberry jam swirls: Layer a quarter of the cookie dough with a quarter of the chilled strawberry jam by pressing dough flat, topping with jam, and repeating. Gently fold these layers together to form swirls without overmixing.
- Assemble cookies: Divide the swirled dough into 18 equal portions. Flatten each portion, place a frozen cheesecake disc in the center, and carefully wrap the dough completely around the cheesecake filling to seal it in.
- Shape and coat cookies: Form each wrapped portion into a thick disc. Roll each in the ¼ cup of granulated sugar, then place them on parchment-lined baking sheets, spaced apart to allow spreading.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 11–12 minutes until edges are lightly golden. Remove from oven and let them cool on the baking sheet for 10 minutes to set before transferring to a wire rack to cool completely.
- Cool completely: Allow the cookies to cool entirely so the cheesecake centers fully set and the cookies achieve the perfect texture. Enjoy your strawberry cheesecake cookies!
Notes
- Freezing the cheesecake centers beforehand is crucial to prevent the filling from leaking while baking.
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- Ensure the strawberry jam is fully chilled before swirling it into the dough to maintain distinct layers.
- Baking time may vary depending on your oven; watch for lightly golden edges as a sign of doneness.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake centers fresh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, cheesecake center, strawberry jam cookies, creamy cookies, dessert cookies, homemade cookies
