Strawberry Cheesecake Cookies
Soft and chewy strawberry cheesecake cookies packed with jammy strawberries and stuffed with a creamy vanilla cheesecake filling for a dessert that tastes just like strawberry cheesecake in cookie form.
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
1. Line a small baking sheet with parchment paper. In a small bowl beat the cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes.
2. Scoop the cheesecake filling into 20 portions (about 2 teaspoons each) onto the baking sheet and slightly flatten into thick discs. Freeze until completely solid.
3. In a medium saucepan combine the diced strawberries and sugar over medium heat.
4. Cook for about 45 minutes, stirring often and smashing the berries halfway through, until the mixture thickens and reduces to about a heaping 1/3 cup of jam.
5. Remove the jam from the heat and chill it in the refrigerator while preparing the cookie dough.
6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
8. In a large bowl beat the softened butter and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
9. Add the egg and vanilla and beat on medium speed until pale and very fluffy, about 1–2 minutes.
10. Add the dry ingredients and mix on low speed just until combined.
11. Layer the dough and strawberry jam in the bowl by spreading about one quarter of the dough, adding a portion of jam, topping with more dough, and repeating until the jam is distributed.
12. Use a rubber spatula to gently fold the dough a few times so the jam creates pockets throughout without fully mixing in.
13. Scoop the dough into 20 portions using a 2 tablespoon cookie scoop and flatten each slightly.
14. Place a frozen cheesecake disc in the center of each piece of dough and wrap the dough around it so the filling is fully enclosed. Shape into slightly flattened discs.
15. Roll each cookie dough portion in granulated sugar.
16. Place six cookies at a time on the prepared baking sheet and bake for 11–12 minutes.
17. Allow the cookies to cool for about 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely before serving.
Notes
Keep the cheesecake filling discs frozen until you are ready to use them so they stay firm while assembling the cookies.
Do not overmix the strawberry jam into the dough; visible streaks and pockets of jam create the best flavor and appearance.
For perfectly round cookies, swirl a large round cookie cutter around each cookie immediately after baking.
Store cookies in an airtight container in the refrigerator for up to 4 days.
Find it online: https://cookingwithramsay.com/strawberry-cheesecake-cookies/