Description
Strawberry Cheesecake Cookies combine a creamy cheesecake center with a sweet strawberry jam swirl inside a soft, buttery cookie. These cookies feature a delightful mixture of flavors and textures, from the tangy cream cheese core to the fresh strawberry jam and tender cookie dough rolled in sugar. Perfect as a unique dessert or a special treat alongside tea or coffee.
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) sugar, for rolling cookies
Instructions
- Prepare the Cheesecake Centers: In a bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and ½ teaspoon vanilla extract until fluffy. Scoop into 18 small discs, flatten them, and freeze until solid to ensure they hold shape inside the cookies.
- Make the Strawberry Jam: Combine the diced fresh strawberries and ¼ cup sugar in a saucepan over medium heat. Cook, smashing the strawberries halfway through, until the mixture thickens to a jammy consistency, about 10-15 minutes. Remove from heat and chill completely to prevent the jam from melting the dough later.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the very softened butter and 1 cup granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough. Add the egg and 2 teaspoons vanilla extract and continue beating until pale and fluffy, incorporating air for softness.
- Combine Dough: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overdeveloping gluten, which keeps the cookies tender.
- Create Jam Swirls: To add a strawberry swirl effect, layer one-quarter of the dough flat in a bowl, top with one-quarter of the chilled jam, then repeat layers. Gently fold these together just enough to create marbled ribbons without fully blending the jam into the dough.
- Assemble Cookies: Portion the dough into 18 equal parts. Flatten each portion into a disc, place a frozen cheesecake center in the middle, and carefully wrap the dough fully around it to encase the cream cheese completely.
- Shape and Sugar Coat: Shape each filled dough ball into a thick disc, then roll each disc in the ¼ cup sugar, giving the cookies a sweet, crackly coating after baking.
- Bake: Place the sugared cookies on parchment-lined baking sheets, spacing them adequately. Bake in a preheated oven at 350°F (175°C) for 11 to 12 minutes, until the edges are set but the centers remain soft.
- Cool and Set: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. This step lets the cheesecake centers set firmly inside the cookies, ensuring perfect texture and flavor balance when served.
Notes
- Freezing the cheesecake centers helps maintain their shape during baking.
- Chilling the strawberry jam before mixing prevents it from melting the dough.
- Be careful not to overmix the dough when combining with jam to preserve the swirl effect.
- Use fresh strawberries for best flavor, but frozen can be used if thawed and drained.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake centers fresh.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Cookies, cream cheese cookies, strawberry jam cookies, marbled cookies, swirled jam cookies
