Strawberry Cheesecake Cookies Recipe
Buttery strawberry swirled cookies stuffed with irresistible flavors of a classic strawberry cheesecake.
Servings: 10 Large cookies
Equipment
- Cookie sheet
- Mixing Bowls
- electric hand mixer or stand mixer
- 1 and 2 Tablespoon cookie scoops
- non-stick pot
- Parchment paper
- Cutting board
Ingredients
For the Filling
- 1 (8 ounce) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Jam:
- 2 cups diced strawberries
- ⅓ cup granulated sugar
For the Cookies
- 2 ¾ cups all-purpose flour sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar divided
- ¼ cup light brown sugar
- 1 cup salted butter softened
- 2 large eggs room temperature
- ½ Tablespoon vanilla extract
Instructions
For the Cheesecake Filling
- Mix the cream cheese filling. In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla extract and use a hand mixer (or stand mixer) to beat them together for about 2 minutes or until completely smooth.
- Scoop and portion. Use a 1 Tablespoon cookie scoop or spoon to scoop the mixture into 10 round ½ inch thick disks and place them onto the baking sheet.
- Freeze. Freeze for at least 1 hour (up to overnight) until frozen throughout.
For the Strawberry Jam
- Combine strawberries and sugar. In a medium-sized pot over medium heat, add your strawberries and sugar.
- Heat and mash the berries. Stir the strawberries into the sugar slightly mahsing them, allowing them to break down as they cook for about 20 minutes. Make sure to stir constantly to avoid the jam sticking to the bottom of the pot.
- Turn the heat off. Once the jam has thickened, turn the heat off.
- Refrigerate. Transfer the jam to a clean bowl and refrigerate while you make the cookie dough.
For the Cookies
- Prepare the oven. Preheat your oven to 375℉ and line two baking sheets with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- Combine the wet ingredients. In a separate large bowl, use a hand mixer (or a stand mixer) to beat together the softened butter, ¾ cup granulated sugar, and brown sugar for about 2 minutes or until smooth.
- Beat in the eggs and vanilla. Add the egg and vanilla and continue to mix for 1-2 minutes on medium speed until fluffy and smooth. You’ll be whipping it as if making meringue. It will seem flat and then suddenly start to fluff and thicken, that’s what you want.
- Add dry to wet. Add the dry ingredients to the wet and mix until just combined.
- Fold in the jam. Gently fold in the chilled jam (starting at the bottom and folding over the top towards the center) until just barely mixed. You’re looking for a swirl of jam in the mixture.
- Scoop the dough. Use a 2-tablespoon cookie scoop to scoop 10 cookies from the dough onto a cutting board or flat non-stick surface.
- Flatten to a disk. Gently press down on each ball of dough, forming rounds about ¼ inch thick.
- Add the cheesecake center. Place a frozen cheesecake scoop in the center of each cookie and enclose the cheesecake in the center of each cookie by wrapping the edges of the dough over the cream cheese and pinching together the seam like a dumpling. Make sure to create a tight seal and flatten each cookie slightly before setting it aside.
- Roll in sugar. To a small dish, add ¼ cup granulated sugar and roll each cookie into the sugar.
- Bake. Place 5 cookies onto each parchment-lined baking tray and bake for 12-15 minutes or until starting to firm.
- Cool completely. Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely before serving.
Notes
Storage Instructions:
If you have leftover strawberry cheesecake cookies, you can store them at room temperature or in the refrigerator. Once the cookies have cooled completely, add them to an airtight container. Store on the countertop at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Can I make this ahead of time and freeze it?
Yes! Make these cookies ahead of time and allow them to cool completely. Once cooled, transfer them to a labeled and dated resealable freezer bag and freeze for 3-4 months.
