Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh sweetness of strawberries, all wrapped in a tender cookie. These delightful treats have a luscious jam swirl and a surprise cheesecake center for a truly indulgent bite.

Ingredients

• 6 oz (170g) cream cheese, cold
• 3 tbsp (38g) granulated sugar
• ½ tsp vanilla extract
• 12 oz (340g) fresh strawberries, diced
• ¼ cup (50g) granulated sugar (for jam)
• 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

1. Step 1: Mix the cream cheese, 3 tablespoons of sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 discs, flatten them slightly, and freeze until solid.
2. Step 2: Cook the diced strawberries and ¼ cup sugar over medium heat, smashing halfway through, until thick and jammy, about 10 minutes. Let the jam cool completely.
3. Step 3: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Step 4: Cream the butter and 1 cup granulated sugar together until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until pale.
5. Step 5: Add the dry ingredients to the wet ingredients and mix just until combined.
6. Step 6: To create the jam swirls, press ¼ of the dough flat, spread ¼ of the cooled jam on top, then repeat layering another quarter of dough and jam. Gently fold the layers to create marbled ribbons without overmixing.
7. Step 7: Divide the dough into 18 portions. Flatten each portion and place a frozen cheesecake disc in the center. Wrap the dough completely around the cheesecake.
8. Step 8: Shape each filled dough portion into a thick disc, roll in the ¼ cup sugar, and place on parchment-lined baking sheets.
9. Step 9: Bake in a preheated 350°F (175°C) oven for 11–12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
10. Step 10: Allow the cookies to cool completely so the cheesecake centers can set before serving. Enjoy your creamy, fruity treats!

Tips & Variations

• Use frozen cream cheese discs to prevent the centers from melting out during baking.
• For extra flavor, add a pinch of cinnamon or lemon zest to the dough.
• Substitute strawberries with raspberries or blueberries for a different berry twist.
• Ensure the softened butter is not too warm to maintain a good dough texture.

Storage

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Reheat gently in a low oven or enjoy chilled for a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries work well. Just thaw and drain excess liquid before cooking to achieve the right jam consistency.

Do I need to chill the dough before baking?

The dough is soft and delicate but doesn’t require chilling. The frozen cheesecake discs help maintain the centers during baking.