Description
Soft and chewy sugar cookies filled with jammy strawberries and stuffed with a creamy vanilla cheesecake center, creating a delicious strawberry cheesecake flavor in cookie form.
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
1. Line a small baking sheet with parchment paper. In a bowl, mix cream cheese, sugar, and vanilla with an electric mixer until fluffy and smooth, about 2 minutes.
2. Scoop the cheesecake mixture into 20 portions (about 2 teaspoons each) onto the baking sheet and slightly flatten them into thick discs. Freeze until completely solid.
3. In a medium pot over medium heat, cook diced strawberries with sugar for about 45 minutes, stirring frequently and mashing halfway through until thick like jam and reduced to about 1/3 cup. Chill in the refrigerator.
4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
6. In a large bowl cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2 minutes.
7. Add the egg and vanilla and beat until pale and fluffy, about 1–2 minutes.
8. Add the dry ingredients and mix on low speed just until combined.
9. Layer the dough and strawberry jam in sections within the bowl, then gently fold to create pockets of jam throughout the dough without fully mixing it in.
10. Scoop the dough into 20 portions using a 2 tablespoon scoop. Flatten each slightly and place a frozen cheesecake disc in the center.
11. Wrap the dough around the cheesecake filling and shape into slightly flattened discs.
12. Roll each cookie dough ball in granulated sugar.
13. Place cookies on the prepared baking sheet and bake about 6 at a time for 11–12 minutes.
14. Let cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
Make sure the cheesecake filling discs are fully frozen before stuffing the cookies to keep the filling intact while baking.
Do not fully mix the strawberry jam into the dough—leaving pockets of jam creates a more authentic strawberry cheesecake flavor.
For perfectly round cookies, swirl a round cookie cutter around the cookies immediately after baking.
Store cookies in an airtight container in the refrigerator for best freshness.