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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.4 from 52 reviews

These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, tangy flavor of homemade strawberry jam, all encased in a soft, buttery cookie dough. Featuring a luscious cheesecake filling and pockets of thick strawberry jam, these cookies are perfect for dessert lovers looking for a decadent treat with a fruity twist.

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, beat the cold cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until the mixture becomes fluffy and the sugar dissolves completely, about 2 minutes. Portion out 20 scoops of 2 teaspoons each onto the baking sheet. Slightly flatten each scoop with the back of a spoon to form thick discs. Freeze until completely firm.
  2. Make the Strawberry Jam: In a medium pot over medium heat, combine the diced strawberries and sugar. Cook for approximately 45 minutes, stirring continuously, especially during the last 10 minutes to prevent sticking. Smash the strawberries halfway through cooking to encourage thickening. The jam should reduce to a very thick consistency, about 1/3 cup (80 ml). Remove from heat and chill in the refrigerator while preparing the dough.
  3. Prepare the Cookie Dough: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar together until fluffy, about 2 minutes. Add the egg and vanilla, mixing on medium speed until pale and very fluffy, about 1-2 minutes. Gradually add the dry ingredients, mixing on low speed just until combined.
  4. Incorporate the Jam into the Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl, then spoon one-quarter of the chilled strawberry jam over it. Layer another quarter of the dough on top of the jam and spoon another quarter of jam on top. Repeat this layering process twice more. Using a rubber spatula, cut the dough into quarters and gently fold each section just enough to slightly incorporate the jam, ensuring pockets of jam remain visible throughout the dough without fully mixing it in.
  5. Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion 20 dough balls onto a surface. Slightly flatten each dough ball, then place one frozen cheesecake disc in the center. Fold the cookie dough around the cheesecake, making sure the filling is completely enclosed. Shape each into a slightly flattened disc rather than a ball, which helps the cookie bake evenly and spread correctly.
  6. Roll and Bake: Roll each cookie dough ball in the reserved granulated sugar to coat. Place on prepared baking sheets, about six cookies per sheet to allow space. Bake for 11-12 minutes, until edges are lightly golden. Right out of the oven, use a large circular cookie cutter to gently shape each cookie into a perfect circle. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Keep cheesecake discs frozen until just before assembling each batch to prevent them from melting and leaking during baking.
  • Continuously stir the strawberry jam towards the end of cooking to avoid burning and ensure even thickening.
  • Slightly flattening the cookies before baking helps control spreading and gives a better shape.
  • For best results, use fresh strawberries and very softened butter for the dough.
  • You may store baked cookies in an airtight container for up to 3 days or freeze for longer storage.

Keywords: Strawberry, Cheesecake, Cookies, Dessert, Baked Goods, Jam, Fruit Cookies

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