Strawberry Cheesecake Cookies
A delightful blend of sweet and tangy flavors in a soft cookie with a creamy cheesecake filling and strawberry jam.
Ingredients
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar for cheesecake filling
- ½ tsp vanilla for cheesecake filling
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- ¼ cup granulated white sugar for strawberry jam
Cookie Dough
- 2 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated white sugar for cookie dough
- 1 cup unsalted butter, very softened
- 1 ea egg, at room temperature
- 2 tsp vanilla for cookie dough
- ¼ cup granulated white sugar for rolling dough
Instructions
Preparation
- Line a small cookie sheet with parchment paper.
- In a small bowl, mix the cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla until fluffy.
- Scoop this mixture into 18 equal portions and freeze them until firm.
Make the Strawberry Jam
- In a pot, combine the diced strawberries and 1/4 cup of sugar.
- Cook the mixture over medium heat until it thickens, about 45 minutes. Stir occasionally to prevent sticking.
- Once thickened, remove from heat and chill.
Prepare Cookie Dough
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until fluffy.
- Add the egg and 2 teaspoons of vanilla to the butter mixture and combine well.
- Gradually mix in the dry ingredients until a soft dough forms.
Assemble the Cookies
- Take a small amount of dough and flatten it in your hand.
- Place a portion of the chilled cheesecake filling in the center and add a dollop of the chilled strawberry jam on top.
- Encase the filling with the dough, ensuring it is completely sealed.
- Roll the dough ball in the remaining 1/4 cup of granulated sugar.
Bake
- Place the cookie balls on a lined baking sheet, spacing them apart.
- Bake in the preheated oven for 11-12 minutes.
- Let them cool on the baking sheets for a few minutes before transferring them to a wire rack.
Notes
Ensure your butter is very soft for easy creaming with sugar. Do not overmix the dough after adding dry ingredients; this keeps the cookies tender. Be careful not to overbake the cookies; they should look slightly underbaked when you take them out of the oven.
