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Strawberry Cheesecake Cookies

A delightful cookie that combines the rich flavors of cheesecake with a fresh strawberry jam filling, perfect for any occasion.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz cream cheese, cold Choose a high-quality brand for the creamiest filling.
  • 3 tbsp granulated white sugar Adds sweetness to the cream cheese filling.
  • 1/2 tsp vanilla Pure vanilla extract is recommended.
For the Strawberry Jam
  • 12 oz fresh strawberries, hulled and finely diced Fresher strawberries yield better flavor.
  • 1/4 cup granulated white sugar Helps create the sweet jam.
For the Cookies
  • 2 3/4 cups all-purpose flour, spooned and leveled Recommended: King Arthur Flour for consistent results.
  • 1/2 tsp baking powder Helps with rise and texture.
  • 1/2 tsp baking soda Another leavening agent for extra softness.
  • 1/2 tsp salt Enhances overall flavor.
  • 1 cup granulated white sugar Key ingredient for sweetness.
  • 1 cup unsalted butter, very softened Leave it out for about an hour before baking.
  • 1 large egg, at room temperature Adds moisture and binds ingredients.
  • 2 tsp vanilla Use real vanilla for the best results.
  • 1/4 cup granulated white sugar (for rolling) Gives cookies a beautiful crust.

Method
 

Prepare the Cheesecake Filling
  1. Line a small cookie sheet with parchment paper.
  2. In a small bowl, blend the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla using an electric mixer on medium-high speed until fluffy, about 2 minutes.
  3. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, flatten slightly, and freeze until solid, about 1 hour.
Make the Strawberry Jam
  1. In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar.
  2. Cook for approximately 45 minutes, mashing the strawberries halfway through. Stir continuously towards the end to prevent sticking.
  3. The jam should reduce to a thick, heaping 1/3 cup. Remove from heat and chill in the refrigerator.
Prepare the Cookie Dough
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer on high speed until fluffy, about 2 minutes.
  4. Add the egg and 2 tsp vanilla, mixing until pale and fluffy, 1-2 minutes.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Assemble the Cookies
  1. Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough to the bottom and spoon 1/4 of the jam onto it; top with another 1/4 of dough.
  2. Repeat layering with remaining jam and dough, cutting the dough into quarters with a rubber spatula, folding gently to create pockets of jam.
Shape and Bake
  1. Use a 2 tbsp scoop to portion out 18 dough portions; flatten each and place a frozen cheesecake disc in the center, encasing it completely with dough.
  2. Roll dough discs in reserved granulated sugar. Place on prepared baking sheets, baking 6 at a time for 11-12 minutes.
  3. Immediately after baking, shape cookies with a large circular cookie cutter. Allow to cool on the sheet for 10 minutes then transfer to a cooling rack.

Notes

Store cookies at room temperature for up to 3 days, in the fridge for a week, or freeze for up to a month. Don’t skip chilling the filling to prevent leaking during baking.