Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar (for cheesecake filling)

1/2 tsp vanilla extract (for cheesecake filling)

12 oz (340 g) fresh strawberries, hulled and finely diced

1/4 cup (50 g) granulated white sugar (for strawberry jam)

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 (for cookie dough)

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla extract (for cookie dough)

1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, beat cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium-high until fluffy and the sugar dissolves, about 2 minutes. Scoop 18 portions of 2 teaspoons each and flatten slightly into thick discs. Freeze until completely frozen.

Step 2: Make the strawberry jam by combining diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, mashing berries halfway through and stirring frequently towards the end to prevent sticking. The jam should reduce to about 1/3 cup and be thick. Remove from heat and chill in the refrigerator.

Step 3: Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 4: In a large bowl, beat softened butter and 1 cup sugar on high speed with an electric mixer until fluffy, about 2 minutes.

Step 5: Add egg and 2 teaspoons vanilla to the butter mixture and beat on medium speed until pale and fluffy, about 1–2 minutes.

Step 6: Add dry ingredients to the wet mixture and mix on low speed just until combined.

Step 7: Transfer 3/4 of the dough to one side of the bowl. Flatten the remaining dough on the bottom, spoon 1/4 of the chilled jam onto it, top with another 1/4 of dough, and repeat layering jam and dough two more times. Cut the dough into quarters with a spatula and fold each section gently just enough to create little pockets of jam without fully mixing.

Step 8: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Flatten each slightly, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping into slightly flattened discs. Roll each disc in the reserved 1/4 cup granulated sugar.

Step 9: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Immediately after baking, use a large circular cookie cutter to reshape cookies perfectly round.

Step 10: Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Make sure the cream cheese is cold to help the filling hold its shape while freezing and baking.

Use ripe, fragrant strawberries for the best jam flavor or substitute with thawed frozen strawberries if fresh aren’t available.

For a faster version, substitute the homemade jam with high-quality store-bought strawberry preserves.

Chill the jam thoroughly before layering to prevent it from mixing too much into the dough.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling discs ahead of time. Keep them frozen until you’re ready to assemble the cookies.

How do I prevent the jam from making the dough too sticky?

Be sure to chill the jam completely before layering it into the dough. This helps keep the jam thick and prevents it from overly softening the dough.

Dessert

Strawberry Cheesecake Cookies Recipe

Introduction