Name: Strawberry Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 12 oz (340 g) fresh strawberries, hulled and finely diced; 1/4 cup (50 g) granulated white sugar; 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

Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar (for cheesecake filling)

1/2 tsp vanilla (for cheesecake filling)

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar (for strawberry jam)

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 (for cookie dough)

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla (for cookie dough)

1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

Step 1: Prepare the cheesecake filling by mixing cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl using an electric mixer on medium-high speed until fluffy and the sugar dissolves (about 2 minutes). Scoop into 18 portions (2 teaspoons each) on a parchment-lined small cookie sheet, flatten each into a thick disc, and freeze until solid.

Step 2: Make the strawberry jam by combining diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, mashing halfway through and stirring frequently toward the end to prevent sticking. The jam should thicken and reduce to about 1/3 cup. Remove from heat and chill in the refrigerator.

Step 3: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.

Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 5: In a large bowl, cream softened butter and 1 cup sugar with an electric mixer on high until fluffy (about 2 minutes). Add the egg and 2 teaspoons vanilla, mixing on medium until pale and fluffy (1-2 minutes).

Step 6: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.

Step 7: Push three-quarters of the dough to the side. Flatten one-quarter at the bottom of the bowl, spoon one-quarter of the chilled jam over it, then layer another quarter of dough and spoon jam on top again. Repeat until you have three layers of jam inside the dough.

Step 8: Cut the dough into quarters with a spatula and gently fold each section just enough to create pockets of jam without fully mixing it in.

Step 9: Scoop 18 portions of dough (about 2 tablespoons each). Slightly flatten each scoop, place a frozen cheesecake disc in the center, then wrap the dough completely around the cheesecake. Shape each into a flattened disc.

Step 10: Roll each formed cookie dough disc in 1/4 cup granulated sugar. Keep the cheesecake discs frozen until ready to use.

Step 11: Place cookies on prepared baking sheets, baking 6 at a time for 11-12 minutes. Immediately after baking, use a large cookie cutter to gently round the edges for perfect circles.

Step 12: Let cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use cold cream cheese for the filling to help the discs hold their shape through freezing and baking.

For extra flavor, add a pinch of cinnamon to the dough or swap vanilla for almond extract.

Try using frozen strawberries if fresh are not in season, but make sure to thaw and drain excess liquid before cooking the jam.

Ensure the cheesecake filling discs are completely frozen before assembling to prevent melting into the dough.

FAQs

Can I use store-bought strawberry jam instead of making it fresh?

While fresh jam provides the best texture and flavor pockets inside the dough, you can substitute store-bought strawberry jam if pressed for time. Use a thick variety and slightly reduce the quantity to prevent excess moisture.

Why do I need to freeze the cheesecake filling before baking?

Freezing the cream cheese discs helps them maintain their shape during baking and prevents them from melting completely into the dough. This creates a lovely cheesecake center inside each cookie.