Description
These perfect strawberry cheesecake cookies are soft and chewy sugar cookies with jammy strawberries throughout, stuffed with a creamy vanilla cheesecake filling. They’re buttery, chewy, and taste just like strawberry cheesecake in cookie form.
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 cookie sheet with parchment paper. Mix cream cheese, sugar, and vanilla in a bowl until fluffy. Scoop into 18 discs, slightly flatten, and freeze until solid.
2. Add diced strawberries and sugar to a medium pot. Cook over medium heat for about 45 minutes, smashing halfway and stirring often. Chill in the fridge once thick and reduced to about 1/3 cup.
3. Preheat oven to 350℉ (175℃). Line two baking sheets with parchment.
4. Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside.
5. In a large bowl, cream butter and sugar with a mixer until fluffy, about 2 minutes.
6. Add egg and vanilla, beat until pale and very fluffy, 1-2 minutes.
7. Add dry ingredients and mix on low until just combined.
8. Divide dough into quarters. Layer jam between flattened dough sections to distribute evenly, then fold each section just enough to create strawberry streaks.
9. Scoop dough into 18 portions (2 tbsp each), flatten slightly, place frozen cheesecake disc in center, and wrap dough around it completely. Shape into discs.
10. Roll each cookie in sugar.
11. Place 6 cookies per baking sheet. Bake for 11-12 minutes.
12. Use a round cutter to shape cookies right after baking, if desired. Cool 10 minutes on tray, then transfer to a wire rack to cool completely.
Notes
Keep cheesecake discs frozen until ready to use to maintain structure.
Don’t overmix the jam into the dough — you want jammy pockets throughout.
Use a round cookie cutter to shape the cookies immediately after baking for a picture-perfect look.
- Prep Time: 2 hours
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245