Strawberry Cheesecake Cookies (Printable Version)
Soft and chewy cookies bursting with fresh strawberries and creamy cheesecake filling.
# What You'll Need:
→ Strawberry Jam
01 -
1 cup finely diced fresh strawberries
02 -
1/4 cup granulated sugar
→ Cheesecake Filling
03 -
8 ounces cream cheese, softened
04 -
1/4 cup granulated sugar
05 -
1/2 teaspoon vanilla extract
→ Cookie Dough
06 -
1 cup unsalted butter, softened
07 -
1 cup granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
3 cups all-purpose flour
11 -
1/2 teaspoon baking powder
12 -
1/4 teaspoon salt
13 -
1/3 cup homemade thick strawberry jam
# Step-by-Step Guide:
01 -
Combine diced strawberries and sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing halfway through, until thickened and reduced to approximately 1/3 cup.
02 -
Mix cream cheese, sugar, and vanilla extract until smooth. Divide into 18 equal portions, flatten each into a disc, and freeze until solid.
03 -
Beat softened butter and sugar until light and fluffy. Add egg and vanilla extract, continue beating until pale and voluminous.
04 -
Whisk flour, baking powder, and salt together. Gradually incorporate into the butter mixture until just combined.
05 -
Divide dough into four parts in the mixing bowl. Layer jam between flattened dough sections to distribute evenly. Cut dough into quarters and gently fold each to create jam pockets without blending fully.
06 -
Scoop dough into 18 two-tablespoon portions. Flatten each portion, place a frozen cheesecake disc on top, and wrap dough around to fully encase the filling. Shape into slightly flattened discs.
07 -
Preheat oven to 350°F (176.7°C). Arrange cookies on baking sheets and bake for 11-12 minutes. Cool on trays for 10 minutes before transferring to wire racks to cool completely.
# Additional Notes:
01 -
Use a kitchen scale for flour measurement to ensure accuracy—1 cup equals 4.4 ounces (125 grams).
02 -
Ensure cheesecake discs are fully frozen before assembly to prevent leakage during baking.
03 -
Use homemade thick strawberry jam rather than store-bought for optimal texture and flavor.
04 -
Soften butter thoroughly before creaming to achieve the best texture.
05 -
After baking, gently shape cookies with a cookie cutter while warm for perfect circles.