Description
Experience the delightful flavor of Strawberry Cheesecake Cookies. With cream cheese, fresh strawberries, and a buttery cookie dough, these treats are easy to make and irresistible. Perfect for gatherings or a sweet treat at home!
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 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
- Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Mix with an electric mixer on medium-high speed until fluffy, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the baking sheet and flatten slightly. Freeze until completely frozen.
- In a medium pot over medium heat, combine diced strawberries and 1/4 cup sugar. Cook for approximately 45 minutes, smashing the strawberries halfway through and stirring continuously towards the end to prevent sticking. Remove from heat and chill in the refrigerator.
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric hand mixer or stand mixer to beat the softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
- Add an egg and 2 tsp vanilla to the creamed mixture and mix on medium speed until pale and very fluffy, around 1–2 minutes.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam, top with another 1/4 of dough, layering jam and dough two more times. Fold the dough gently to create pockets of jam without fully mixing.
- Using a 2 tbsp cookie scoop, portion out 18 dough pieces, flatten each, place one frozen cheesecake disc in the center, and encase it completely with dough. Roll each disc in the reserved sugar.
- Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. After baking, use a large cookie cutter to shape cookies perfectly round.
- Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
Ensure the cream cheese is properly cold for easier mixing.
Do not skip the freezing step for the cheesecake filling; it helps maintain shape during baking.
Let cookies cool completely before storing to avoid sogginess.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg