Strawberry Cheesecake Cookies (Printable Version)
# What You'll Need:
→ For the Cheesecake Filling
01 -
170g cream cheese, cold
02 -
3 tbsp (38g) granulated white sugar
03 -
1/2 tsp vanilla extract
→ For the Strawberry Jam
04 -
340g fresh strawberries, hulled and finely diced
05 -
1/4 cup (50g) granulated white sugar
→ For the Cookies
06 -
2 3/4 cups (344g) all purpose flour, spooned and leveled
07 -
1/2 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1/2 tsp salt
10 -
1 cup (200g) granulated white sugar
11 -
1 cup (227g) unsalted butter, very softened
12 -
1 egg, at room temperature
13 -
2 tsp vanilla extract
14 -
1/4 cup (50g) granulated white sugar, for rolling dough
# How to Make It:
01 -
Line a small cookie sheet with parchment paper. In a small bowl, mix the cream cheese, sugar and vanilla with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. Scoop the filling into 18 portions (2 tsp each) onto the baking sheet. Slightly flatten each scoop with the back of a spoon to form thick discs. Place in freezer until completely frozen.
02 -
Combine diced strawberries and sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously towards the end as the jam will start sticking to the bottom. The jam should be very thick and reduced to a heaping 1/3 cup (80ml). Remove from heat and refrigerate while preparing the dough.
03 -
Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside this dry mixture.
04 -
In a large bowl, cream the softened butter and sugar together with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
05 -
Add the dry ingredients to the butter mixture and mix on low speed just until combined. Don't overmix.
06 -
Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section. Add another 1/4 of the dough on top and spoon 1/4 of the jam on top. Repeat twice more to create layers. Fold each section of dough just until the jam is slightly incorporated, maintaining pockets of jam throughout.
07 -
Scoop the dough into 18 portions using a 2 tbsp cookie scoop. Slightly flatten each portion, place a frozen cheesecake disc in the center, then fully enclose the cheesecake with cookie dough. Shape each into a slightly flattened disc. Roll each cookie dough ball in sugar. Keep unused cheesecake discs in the freezer until ready to use.
08 -
Transfer the cookies to the prepared baking sheets. Bake 6 cookies at a time for 11-12 minutes. Optional: When the cookies are straight out of the oven, use a large circular cookie cutter to shape them into perfect circles. Let the cookies cool for about 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely before serving.
# Handy Tips:
01 -
These strawberry cheesecake cookies are soft and chewy sugar cookies with jammy strawberries throughout, stuffed with a creamy vanilla cheesecake filling.
02 -
For best results, ensure the cheesecake discs remain frozen until just before they're incorporated into the cookie dough.