Strawberry Cheesecake Cookies Recipe
Strawberry Cheesecake Cookies combine creamy cheesecake centers with swirls of homemade strawberry jam in a soft, buttery cookie. These delightful treats blend the tangy richness of cream cheese with the fresh sweetness of strawberries, baked to perfection for a unique and indulgent dessert.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Centers
- 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) sugar, for rolling
Instructions
- Prepare Cheesecake Centers: Mix the cold cream cheese, 3 tablespoons of sugar, and ½ teaspoon vanilla extract together until fluffy. Scoop the mixture into 18 small discs, flatten them, and freeze until solid.
- Make Strawberry Jam: In a saucepan over medium heat, cook diced strawberries with ¼ cup sugar, smashing halfway through, until the mixture thickens and becomes jammy, about 10-15 minutes until you have roughly one-third cup. Chill completely before use.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl to combine evenly.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until pale and smooth.
- Combine Dough: Gradually mix in the dry ingredients just until combined, being careful not to overwork the dough.
- Create Jam Swirls: Press a quarter of the dough flat, spread a quarter of the chilled jam evenly on top, then repeat layering once more. Gently fold the layers together to create a marbled ribbon effect without overmixing.
- Assemble Cookies: Scoop the dough into 18 even portions. Flatten each, place a frozen cheesecake center inside, and wrap the dough completely around it, sealing well.
- Shape and Sugar Coat: Form each portion into a thick disc, roll in the ¼ cup sugar to coat, and arrange on parchment-lined baking sheets.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 11-12 minutes. Allow to cool on the pan for 10 minutes before transferring to a wire rack.
- Cool Completely: Let the cookies cool fully to allow the cheesecake centers to set properly before serving. Enjoy your strawberry cheesecake cookies!
Notes
- Ensure the cheesecake centers are well frozen before wrapping to prevent melting during baking.
- Chilling the strawberry jam completely helps with easier swirling into the dough.
- Do not overmix the dough after adding the jam to maintain distinct swirls and texture.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For softer cookies, slightly underbake by a minute and store in a sealed container.
Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Strawberry Jam Cookies, Swirled Cookies, Soft Baked Cookies, Dessert Cookies
