Strawberry Cheesecake Cookies: Soft-Baked & Stuffed Recipe

Introduction

There is nothing quite like breaking open a warm pastry and watching the filling spill out. These Strawberry Cheesecake Cookies are soft-baked, stuffed with a creamy cream cheese filling and bright strawberry jam, making them an irresistible treat for any occasion.

Ingredients

• 4 oz cream cheese (115g), full-fat, softened
• 2 tbsp powdered sugar (15g)
• 1/4 cup strawberry jam (75g), high-quality preserves
• 1/2 cup unsalted butter (113g), melted and slightly cooled
• 3/4 cup granulated sugar (150g)
• 1/4 cup light brown sugar (50g), packed
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp vanilla extract (10ml)
• 1 3/4 cups all-purpose flour (220g), spooned and leveled
• 1 tbsp cornstarch (8g)
• 1/2 tsp baking powder (2g)
• 1/4 tsp baking soda (1g)
• 1/2 tsp kosher salt (3g)
• 1/4 cup granulated sugar (50g), for rolling/dusting

Instructions

1. Step 1: Beat the softened cream cheese and powdered sugar together until completely smooth. Line a small plate with unbleached parchment paper. Drop 1-teaspoon dollops of the cream cheese mixture onto the paper, then place a 1/2-teaspoon dollop of strawberry jam next to each cream cheese drop.
2. Step 2: Freeze the plate for at least 45 minutes, or until the dollops are rock solid.
3. Step 3: In a large bowl, whisk the melted butter, 3/4 cup granulated sugar, and brown sugar until glossy. Add the egg, egg yolk, and vanilla extract, whisking until the mixture is lightly colored.
4. Step 4: Sprinkle the flour, cornstarch, baking powder, baking soda, and salt over the wet ingredients. Gently fold with a spatula just until no flour streaks remain.
5. Step 5: Scoop 2 tablespoons of dough and flatten it in your palm. Place a frozen cream cheese and jam dollop in the center, then fold the dough around it, sealing tightly. Roll each dough ball in the remaining granulated sugar.
6. Step 6: Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spaced apart.
7. Step 7: Bake for 12-14 minutes, until the edges are golden and slightly crinkled.
8. Step 8: Let the cookies rest on the baking sheet for 10 minutes to set before transferring. Serve warm to enjoy the oozing jam center.

Tips & Variations

• For best results, make sure the cream cheese mixture is very cold before stuffing to prevent it from melting during baking.
• You can substitute strawberry jam with raspberry or mixed berry preserves for a different flavor.
• Use room temperature eggs to ensure proper mixing and dough consistency.
• Try dusting the finished cookies with a little powdered sugar for an extra touch of sweetness and decoration.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. To reheat, warm gently in a 300°F (150°C) oven for 5-7 minutes to restore the soft texture and melty filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cream cheese filling ahead of time?

Yes, you can prepare the cream cheese and jam dollops and freeze them for up to 1 week before assembling the cookies. This makes the baking process quicker and easier.

What if I don’t have cornstarch?

Cornstarch helps keep the cookies soft and tender, but you can substitute it with an equal amount of arrowroot powder or tapioca starch if needed.

Strawberry Cheesecake Cookies: Soft-Baked & Stuffed Recipe

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★★★★★

4.4 from 74 reviews

• Author: Zoe
• Total Time: 45 minutes
• Yield: 12 cookies 1x

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Description

These Strawberry Cheesecake Cookies are soft-baked and stuffed with a luscious mixture of cream cheese and strawberry jam, creating a delightful contrast between a chewy, golden cookie exterior and a creamy, fruity center. Perfectly coated with a dusting of granulated sugar, these cookies offer a bakery-quality treat that oozes with flavor in every bite.

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Ingredients

Scale 1x2x3x

Filling

• 4 oz Cream Cheese (115g) Full-fat, softened
• 2 tbsp Powdered Sugar (15g)
• 1/4 cup Strawberry Jam (75g) High-quality preserves

Cookie Dough

• 1/2 cup Unsalted Butter (113g) Melted and slightly cooled
• 3/4 cup Granulated Sugar (150g)
• 1/4 cup Light Brown Sugar (50g) Packed
• 1 large Egg (Room temperature)
• 1 large Egg Yolk (Room temperature)
• 2 tsp Vanilla Extract (10ml)
• 1 3/4 cups All-Purpose Flour (220g) Spooned and leveled
• 1 tbsp Cornstarch (8g)
• 1/2 tsp Baking Powder (2g)
• 1/4 tsp Baking Soda (1g)
• 1/2 tsp Kosher Salt (3g)
• 1/4 cup Granulated Sugar (50g) For rolling/dusting

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Instructions

1. Prep Filling: Beat the softened cream cheese and powdered sugar together until completely smooth to create the filling mixture. Line a small plate with unbleached parchment paper and drop 1-teaspoon dollops of the cream cheese mixture onto the paper. Add a 1/2-teaspoon dollop of strawberry jam right next to each cream cheese drop.
2. Freeze Filling: Place the plate with the cream cheese and jam dollops in the freezer for at least 45 minutes until the dollops are rock solid and can be easily handled.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter with 3/4 cup granulated sugar and the light brown sugar until glossy and combined. Then whisk in the egg, extra egg yolk, and vanilla extract until the mixture is lightly colored and smooth.
4. Add Dry Ingredients: Sprinkle the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt over the wet mixture. Gently fold everything together using a spatula just until no flour streaks remain, being careful not to overmix.
5. Stuff Dough: Scoop 2 tablespoons of dough, flatten it slightly in your palm, and place one frozen cream cheese and jam dollop in the center. Carefully fold the dough over the filling to completely enclose it, sealing the edges tightly. Roll the filled dough ball in the remaining 1/4 cup of granulated sugar to coat.
6. Bake: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet spaced apart. Bake for 12-14 minutes, or until the edges of the cookies are golden and slightly crinkled.
7. Cool: Let the cookies rest on the baking sheet for 10 minutes to stabilize before transferring them to a wire rack or serving. Serve warm to enjoy the creamy, oozing jam center.

Notes

• Use full-fat cream cheese for the creamiest filling and best texture.
• Freezing the filling dollops solidly makes stuffing the cookies easier and prevents leaking during baking.
• Do not overmix the dough once the flour is added to keep cookies tender and soft.
• Serve the cookies warm for the best experience of oozing filling, but they can be stored airtight and reheated gently.
• Substitute strawberry jam with other fruit preserves for variety.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Cheesecake Cookies, Soft-Baked Cookies, Stuffed Cookies, Cream Cheese Filling, Strawberry Jam, Sweet Treats, Dessert Cookies