Description
These Strawberry Cheesecake Cookies Delight combine creamy cheesecake filling, luscious homemade strawberry jam, and buttery cookie dough into a decadent treat. With a crisp sugared exterior and pockets of sweet strawberry jam within, these cookies are perfect for dessert or a fancy snack. The recipe involves making a cheesecake filling, a thick strawberry jam, and a soft cookie dough layered with both, baked into irresistible cookies that have a delightful balance of flavors and textures.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar has fully dissolved, about 2 minutes. Scoop the cheesecake filling into 18 portions of 2 teaspoons each on the lined baking sheet, flattening each scoop slightly with the back of a spoon into a thick disc shape. Freeze until completely firm.
- Make the Strawberry Jam: Place the diced strawberries and 1/4 cup granulated sugar into a medium pot over medium heat. Cook for approximately 45 minutes, stirring continuously and mashing halfway through with a wooden spoon to break down the fruit. Towards the end, stir continuously to prevent sticking as the jam thickens. The jam should reduce to a thick consistency, about a heaping 1/3 cup (80 ml). Remove from heat and refrigerate to chill while preparing the dough.
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream the softened butter and sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla extract, mixing on medium speed until pale and fluffy, about 1–2 minutes. Gradually add the dry flour mixture and mix on low speed just until combined.
- Incorporate the Jam: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl, spoon one-quarter of the chilled jam over it, then layer with another quarter of the dough and another quarter of the jam. Repeat this layering one more time. Using a rubber spatula, cut the dough into quarters and gently fold each section just enough to distribute the jam into pockets within the dough without mixing it entirely.
- Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 portions, flattening each slightly. Place a frozen cheesecake disc in the center of each portion and carefully fold the dough around it, ensuring the cheesecake is completely enclosed. Shape each piece into a slightly flattened disc, which helps prevent excessive spreading during baking. Roll each cookie dough disc in sugar, keeping the cheesecake discs frozen until ready to assemble.
- Bake the Cookies: Arrange 6 cookies on the prepared baking sheet. Bake for 11–12 minutes at 350°F (175°C). Immediately after removing from the oven, use a large circular cookie cutter to gently nudge the cookies into a perfect round shape. Cool on the baking sheet for about 10 minutes before transferring the cookies to a wire rack to cool completely. Serve once cooled.
Notes
- Keep the cheesecake filling discs frozen until assembling the cookies to maintain their shape and prevent melting during baking.
- Smashing the strawberries halfway through cooking the jam helps break down the fruit for a smoother texture.
- Do not fully mix the jam into the dough; leaving pockets of jam adds bursts of flavor and texture.
- Flattening the cookies slightly before baking helps them bake evenly and prevents excessive spreading.
- Use a cookie cutter right after baking to create perfectly round cookies as they are soft when hot.
