Description

These strawberry cheesecake cookies are soft, buttery, and filled with a rich cream cheese center and swirls of thick homemade strawberry jam. Perfect for special occasions or a cozy baking day.

Ingredients

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla

For the Strawberry Jam

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar

For the Cookies

2 3/4 cups (344 g) all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (200 g) granulated white sugar

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla

1/4 cup (50 g) granulated white sugar, for rolling

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Instructions

Line a small tray with parchment. Mix cream cheese, sugar, and vanilla until smooth. Portion into 18 discs, flatten slightly, and freeze.
Add strawberries and sugar to a pot. Cook over medium heat for about 45 minutes, stirring often until thick. Cool in fridge.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat softened butter and sugar until fluffy. Add egg and vanilla. Mix until pale.
Add dry ingredients to wet. Fold gently.
Layer dough and chilled jam, then fold gently to create swirls.
Scoop dough into 18 pieces. Flatten, place frozen cheesecake in the center, and wrap completely. Flatten again.
Roll each in sugar. Bake 6 at a time at 350°F (175°C) for 11–12 minutes.
Let cool 10 minutes on tray, then transfer to rack.

Notes

Keep cheesecake discs frozen until use to prevent leaking.

For perfect shape, use a round cutter to “scoot” cookies right after baking.

Store in an airtight container for up to 5 days in the fridge.

Freeze unbaked or baked cookies for up to 2 months. Bake directly from frozen or thaw before serving.

Prep Time: 2 hours
Cook Time: 11 minutes
Category: Cookies
Method: Baking
Cuisine: American