Strawberry Cheesecake Cookies
Soft, buttery cookies stuffed with a creamy cheesecake center and swirled with a rich, homemade strawberry reduction for the ultimate bakery-style treat.
Equipment
- Electric hand mixer
- Baking Sheets
- Parchment Paper
- Medium pot
- Cookie Scoop
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 dough in
Instructions
Prepare the Filling and Jam
- In a small bowl, beat the cold cream cheese, sugar, and vanilla with an electric hand mixer on medium-high speed for about 2 minutes until smooth and fluffy.
- Portion the filling into 20 mounds (about 2 teaspoons each) on a parchment-lined baking sheet. Flatten into thick discs and freeze until completely solid and rock-hard.
- Combine diced strawberries and sugar in a medium pot over medium heat. Simmer for 45 minutes, smashing the fruit halfway through, until it reduces to a thick, glossy paste (about 1/3 cup).
- Transfer the strawberry jam to the refrigerator to chill completely before using.
Mix the Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream the softened butter and sugar on high speed for 2 minutes until airy. Beat in the egg and vanilla for another 1 to 2 minutes until the mixture looks mousse-like.
- Add the dry ingredients and mix on low speed just until no dry streaks remain, being careful not to overwork the dough.
Swirl, Stuff, and Shape
- Layer the dough and chilled jam in 1/4 increments in the bowl. Fold gently with a spatula to create strawberry streaks without fully mixing the jam into the dough.
- Using a 2 tablespoon scoop, portion the dough into 20 pieces. Flatten each piece, place a frozen cheesecake disc in the center, and seal the dough around it tightly. Shape into a slightly flattened disc.
- Roll each stuffed cookie in the extra granulated sugar and arrange 6 cookies per sheet, allowing space for spreading.
Bake and Cool
- Bake for 11 to 12 minutes until the edges are set. Use a round cutter to scoot the cookies into perfect circles if desired while they are hot.
- Let the cookies rest on the baking sheet for 10 minutes to allow the cheesecake filling to firm up, then transfer to a wire rack to cool fully.
Notes
Moisture Control: The strawberry reduction must be simmered until it is a thick paste. If it is too syrupy, the excess moisture will cause the cookies to spread too much and become gummy.
Sealing Technique: To prevent the cheesecake from leaking, ensure the filling discs are frozen solid and pinch the dough seams closed tightly before rolling into a ball.
Storage: Because of the cream cheese center, store these cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 245kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 135mgPotassium: 65mgFiber: 1gSugar: 19gVitamin A: 350IUVitamin C: 15mgCalcium: 25mgIron: 1mg
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