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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.9 from 105 reviews

These Strawberry Cheesecake Cookies combine a soft, buttery dough swirled with fresh strawberry jam and a rich cream cheese center. Perfectly baked to a golden finish, these cookies offer a delightful balance of sweet, tangy, and creamy flavors that melt in your mouth.

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

  1. Prepare Cheesecake Centers: In a mixing bowl, beat together the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until the mixture is fluffy. Scoop the mixture into 18 equal discs, flatten them slightly, and freeze until solid.
  2. Make Strawberry Jam: In a saucepan over medium heat, cook the diced strawberries and ¼ cup granulated sugar. Smash the strawberries halfway through cooking to release their juices. Continue to cook until the mixture thickens to a jam-like consistency, approximately 10-15 minutes, yielding about ⅓ cup of jam. Remove from heat and chill completely.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and 1 cup granulated sugar together until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then beat the mixture until pale and fluffy, incorporating air for a tender dough.
  5. Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid overmixing to maintain a soft cookie texture.
  6. Create Jam Swirls: To incorporate the strawberry jam, press one-quarter of the dough flat, then top with one-quarter of the jam. Repeat layering with dough and jam until all is used. Gently fold the layers together to create ribbons of jam within the dough, taking care not to overmix to preserve the swirl effect.
  7. Assemble Cookies: Divide the swirl dough into 18 portions. Flatten each portion, place one frozen cheesecake disc in the center, and wrap the dough completely around it, sealing the edges.
  8. Shape and Roll: Shape each filled dough portion into thick discs. Roll each disc in the reserved ¼ cup granulated sugar to coat evenly. Place them on parchment-lined baking sheets, spaced to allow spreading.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 12 minutes until lightly golden around the edges. After baking, allow cookies to cool on the pan for 10 minutes to set before transferring them to a wire rack.
  10. Cool Completely and Serve: Let the cookies cool thoroughly to ensure the cheesecake centers firm up properly. Enjoy these delicious strawberry cheesecake cookies once fully cooled.

Notes

  • Ensure cream cheese is cold when mixing to help maintain shape during baking.
  • Do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Cooling the jam completely before swirling helps maintain distinct layers.
  • Chilling the cream cheese discs before assembling prevents leaking during baking.
  • Cookies are best stored in an airtight container and can be refrigerated to preserve freshness.

Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, strawberry jam cookies, homemade cookies, dessert recipe

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