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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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