Strawberry Cheesecake Cookies Recipe
Delight in these Strawberry Cheesecake Cookies featuring a luscious cream cheese filling and swirls of homemade thick strawberry jam, wrapped in a tender buttery dough. These cookies combine the freshness of strawberries with the creamy richness of cheesecake, baked to golden perfection for a delicious treat.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Strawberry Jam
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam (prepared above)
Instructions
- Prepare Strawberry Jam: Combine diced strawberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing the mixture halfway through, until thickened and reduced to approximately 1/3 cup. Set aside to cool.
- Make Cheesecake Filling: In a bowl, mix softened cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Divide the mixture into 18 equal portions, flatten each into a disc shape, and freeze until completely solid.
- Cream Butter and Sugar: Beat 1 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy. Add the egg and 1 tsp vanilla extract, and continue beating until the mixture becomes pale and voluminous.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add these dry ingredients to the butter mixture and mix until just combined.
- Fold in Strawberry Jam: Divide the dough into four parts within the mixing bowl. Layer the 1/3 cup of homemade thick strawberry jam between flattened sections of dough. Cut dough into quarters and gently fold each quarter to create pockets of jam without fully blending it into the dough, creating a marbled effect.
- Assemble Cookies: Scoop the dough into 18 portions, about two tablespoons each. Flatten each portion, place a frozen cheesecake disc on top, and wrap the dough around the filling completely, shaping into slightly flattened discs.
- Bake: Preheat the oven to 350°F (175°C). Arrange the cookies on baking sheets spaced apart. Bake for 11-12 minutes until the edges are lightly golden. Cool the cookies on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cheesecake discs are solidly frozen to prevent melting during baking.
- The homemade strawberry jam adds natural sweetness and a fresh fruity flavor; store any extra jam in the refrigerator.
- Do not overmix the dough when incorporating dry ingredients to keep the cookies tender.
- The jam pockets create a beautiful marbled look and bursts of strawberry flavor inside the cookies.
- Allow cookies to cool completely for the best texture and to avoid breaking the cheesecake filling.
Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Strawberry Jam Cookies, Baked Cookies, Dessert Cookies
Find it online: https://annakocht.com/strawberry-cheesecake-cookies-recipe/
