Introduction

These strawberry cookies are a delightful treat combining creamy cheesecake filling with sweet, homemade strawberry jam all wrapped in a soft, buttery cookie. They offer a perfect balance of fruity freshness and rich texture, ideal for any occasion.

A close-up of a stack of soft, round strawberry cookies with a light pink color and visible red strawberry bits throughout. The top cookie in the stack has a bite taken out, showing a soft and slightly chewy interior with a creamy white layer inside. Surrounding the stack are more strawberry cookies lying flat, each with the same pinkish hue and red strawberry spots. In the foreground, there is a fresh strawberry cut in half, showing its bright red outside and white inside. A small white daisy flower with a yellow center is placed near the strawberry for decoration. In the background, there is a white bowl filled with fresh whole strawberries. All elements are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: For the cheesecake filling, line a small cookie sheet with parchment paper. In a small bowl, beat the cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla on medium-high speed with an electric mixer until fluffy and sugar has dissolved, about 2 minutes. Scoop into 18 portions (2 tsp each) on the baking sheet, flattening each 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, smashing halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should be thick and reduced to about 1/3 cup. Remove from heat and chill in the fridge.
Step 3: Preheat the oven to 350℉ (175℃). 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, cream the softened butter and 1 cup sugar on high speed with an electric mixer until fluffy, about 2 minutes. Add the egg and 2 tsp vanilla, mixing on medium speed until pale and fluffy, 1-2 minutes. Add the dry ingredients and mix on low until just combined.
Step 5: Push 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 dough on the bottom. Spoon 1/4 of the jam on this dough section, then cover with another 1/4 dough portion and spoon another 1/4 jam on top. Repeat once more until all dough and jam are layered.
Step 6: Cut the dough into quarters using a spatula and gently fold each section just enough to create pockets of jam without fully mixing it in.
Step 7: Scoop the dough into 18 portions using a 2 tbsp cookie scoop. Flatten each portion slightly, place a frozen cheesecake disc in the center, and wrap the dough fully around it. Shape each into a flattened disc.
Step 8: Roll each cookie dough disc in the 1/4 cup sugar reserved for rolling, then place on the prepared baking sheets. Bake as directed in a following step or until golden and set (refer to your oven preferences).

Tips & Variations

Ensure the cream cheese discs are fully frozen before wrapping to prevent melting into the dough during baking.
Use fresh, ripe strawberries for the jam to get the best natural sweetness and flavor.
For extra flavor, add a teaspoon of lemon zest to the strawberry jam while cooking.
You can substitute cream cheese with mascarpone for a richer filling.
Roll the cookie dough balls in sanding sugar instead of granulated sugar for a sparkling finish.

Storage

Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a warm oven for a few minutes to soften the filling before serving.

How to Serve

A close-up view of a stack of soft, round cookies with a marbled pink and light beige surface showing swirls of red strawberry bits. One cookie at the top has a bite taken out, revealing a softer inner texture with a creamy white layer inside. Surrounding the stack are more cookies of similar appearance, all resting on a light brown paper. Fresh whole and halved strawberries with bright red skin and green leaves are placed next to the cookies, along with a small white daisy flower with a yellow center. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries, but be sure to thaw and drain them slightly before cooking to avoid excess moisture in the jam.

Do I need to chill the dough before baking?

In this recipe, the cream cheese filling is frozen separately, which keeps the marbled jam dough chilled enough. There’s no need to chill the dough itself before baking.