Hey there, sweet friend! If you’re ready to turn your kitchen into a haven of delightful aroma and scrumptious treats, you’re in for a treat with this Strawberry Cheesecake Cookies recipe. Imagine biting into a soft, chewy cookie that melts in your mouth, carrying the luscious flavors of strawberries and creamy cheesecake. Who can resist that? So, grab your apron, and let’s dive into this cookie adventure because baking is all about creating something wonderful and indulgent, just like life should be!
Why Make This Recipe
You might wonder why you should put some effort into creating Strawberry Cheesecake Cookies. Well, let me tell you, they’re a game changer! They’re perfect for sharing with friends on a sunny afternoon, offering a delightful twist on the classic dessert. The combination of the creamy cheesecake filling and the sweet strawberry jam creates a flavor explosion that makes every bite feel like a hug. Plus, they’re not just ordinary cookies; they’re little pieces of art that tell the story of summer, joy, and everything lovely about baking.
So, whether you’re preparing for a special occasion or just want to treat yourself, this recipe is your golden ticket to cookie bliss!
How to Make Strawberry Cheesecake Cookies
Let’s break down the steps to create these delightful cookies. Follow along, and I promise it’ll be worth every second spent in your kitchen.
Ingredients
Here’s what you’ll need to assemble for your Strawberry Cheesecake Cookies:
Cream Cheese Mixture:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
Strawberry Jam:
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough:
- 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
Directions
Now, let’s walk through the process step-by-step.
Prepare the Cream Cheese Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese with 3 tbsp of granulated sugar and half a teaspoon of vanilla using an electric mixer on medium-high speed until fluffy and the sugar has dissolved, this should take around 2 minutes. Scoop the filling into 18 portions of about 2 teaspoons each onto your baking sheet, slightly flattening them to form thick discs. Pop them in the freezer until they’re completely frozen.
Make the Strawberry Jam: In a medium pot over medium heat, combine your diced strawberries and the 1/4 cup of granulated sugar. Cook for about 45 minutes, mashing the strawberries halfway through with a wooden spoon. Keep stirring continuously towards the end to prevent sticking. When it reduces to a thick, heaping 1/3 cup of jam, remove it from the heat and chill in the refrigerator.
Start the Cookie Dough: Preheat your 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 this dry mix aside for a moment.
Cream the Butter and Sugar: In a large bowl (or using a stand mixer with a paddle attachment), beat the softened butter with 1 cup of granulated sugar on high speed until fluffy, around 2 minutes.
Add Egg and Vanilla: Mix in the egg and the remaining 2 tsp of vanilla to your creamed mixture and beat on medium speed until pale and very fluffy, this should take around 1 to 2 minutes.
Combine Wet and Dry Ingredients: Gradually add your dry ingredient mixture into the wet mixture and mix on low speed just until everything is combined.
Layer the Dough and Jam: Push 3/4 of the dough to one side of the bowl, and flatten the remaining 1/4 of the dough on the bottom. Spoon 1/4 of your chilled strawberry jam onto it, and top it with another 1/4 of the dough. Repeat layering the jam and dough two more times. Now, use a rubber spatula to cut the dough into quarters, folding each just enough to create little pockets of jam without fully mixing it in.
Form and Prepare for Baking: Using a 2 tbsp cookie scoop, portion out 18 dough pieces. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a slightly flattened disc. Roll each into the reserved granulated sugar.
Bake: Place your cookies on the prepared baking sheets, baking 6 at a time for 11 to 12 minutes. Immediately after baking, use a large circular cookie cutter to shape them nicely.
Cool: Allow the cookies to cool on the sheet for about 10 minutes before transferring them to a cooling rack to cool completely before indulging.
How to Serve Strawberry Cheesecake Cookies
These cookies are a fantastic addition to any gathering or moment of self-care. Serve them warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience. They also pair well with a lovely cup of tea or coffee. You could arrange them on a pretty platter and watch everyone’s eyes light up as they pick their favorite!
How to Store Strawberry Cheesecake Cookies
If somehow you have extras, you can store these cookies in an airtight container at room temperature for several days. They can also be refrigerated for up to a week. If you want to keep them longer, consider freezing them! Just make sure they’re in a freezer-safe container. When you’re ready to enjoy them again, you can thaw them at room temperature or warm them slightly in the oven.
Tips to Make Strawberry Cheesecake Cookies
- Use Fresh Strawberries: Since this recipe shines on the flavor of the strawberries, opt for fresh ones when possible. They add that sweet and tart taste that pairs beautifully with the cookies.
- Make Ahead: You can prepare the cream cheese filling and the strawberry jam in advance. Just store them in the fridge until ready to use to save time.
- Monitor the Baking Time: Oven times can vary, so keep an eye on your cookies as they bake. You want them to be slightly golden around the edges but still soft in the center.
Variations
Feel free to customize these cookies! You could switch up the jam for any of your favorite flavors, like blueberry, raspberry, or even peach. Adding white or dark chocolate chips to the dough can also give another delicious layer of flavor. The possibilities are endless!
FAQs
1. Can I use frozen strawberries for the jam?
Yes! Frozen strawberries will work too. Just make sure to thaw and drain any excess liquid before using them in the jam to get the right consistency.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the package instructions for any additional adjustments.
3. How do I know when the cookies are done baking?
The cookies should look slightly golden around the edges and still soft in the center. They will continue to cook slightly while cooling on the baking sheet.
Now that you have everything you need to create these delightful Strawberry Cheesecake Cookies, I hope you dive into this experience with great joy. Happy baking, my friend!
Print
Strawberry Cheesecake Cookies
- Total Time: 65 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies filled with creamy cheesecake and strawberry jam, perfect for any occasion.
Ingredients
- 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 bowl, beat cream cheese with 3 tbsp sugar and vanilla until fluffy, about 2 minutes. Scoop into 18 portions and freeze.
- In a pot, combine strawberries and 1/4 cup sugar. Cook for about 45 minutes, mashing halfway, until thick. Chill in the refrigerator.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter with 1 cup sugar until fluffy, about 2 minutes.
- Add egg and remaining vanilla; mix until pale and fluffy, about 1-2 minutes.
- Gradually add dry ingredients to wet mixture and mix until combined.
- Layer dough and jam in a bowl, folding to create pockets of jam without fully mixing.
- Portion dough, encase a frozen cheesecake disc in each, and roll in reserved sugar.
- Bake cookies for 11-12 minutes, immediately shaping with a circular cutter.
- Cool on sheet for 10 minutes before transferring to a cooling rack.
Notes
Serve warm with whipped cream or ice cream. Can be stored at room temperature or in the fridge for a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg