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Strawberry Jam Cheesecake Cookies Recipe

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★★★★★

4.8 from 130 reviews

These delightful Strawberry Cheesecake Cookies combine a creamy cheesecake filling with homemade strawberry jam pockets inside soft, buttery cookie dough. The cookies are baked until golden and have a perfect balance of sweet, tangy, and fruity flavors, ideal for dessert or a special treat.

Ingredients

Scale

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until fluffy and the sugar has dissolved, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the prepared sheet and flatten each slightly with the back of a spoon. Freeze these discs until completely frozen.
  2. Make the Strawberry Jam: In a medium pot over medium heat, combine the diced strawberries and granulated sugar. Cook for approximately 45 minutes, mashing halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should reduce and thicken to about 1/3 cup (80 ml). Remove from heat and chill in the refrigerator while preparing the dough.
  3. Preheat the Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  6. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and mix on medium speed until pale and fluffy, about 1-2 minutes.
  7. Combine Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined.
  8. Incorporate Strawberry Jam: Push 3/4 of the dough to the side of the bowl. Flatten the remaining 1/4 at the bottom. Spoon 1/4 of the chilled strawberry jam onto this flattened dough, cover it with another 1/4 of dough, and top with another 1/4 of jam. Repeat this process two more times to evenly disperse the jam. Cut the dough into quarters with a rubber spatula and gently fold each section to create pockets of jam without fully mixing.
  9. Assemble the Cookies: Using a 2 tbsp cookie scoop, portion out 18 pieces of dough. Slightly flatten each portion, place one frozen cheesecake disc in the center, then fold the dough completely around the disc ensuring it is fully sealed. Shape each into a slightly flattened disc rather than a ball for even baking.
  10. Bake: Place the prepared cookies onto the baking sheets and bake in the preheated oven at 350°F (175°C) for about 12-15 minutes, or until edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Freezing the cheesecake filling discs is crucial to prevent leakage during baking.
  • Be sure to chill the strawberry jam well before incorporating to avoid over-mixing and maintain jam pockets.
  • Flatten the cookies slightly before baking to ensure even cooking and proper spreading.
  • Use fresh strawberries for best flavor; frozen can be substituted but may yield more watery jam.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.

Keywords: strawberry cookies, cheesecake cookies, homemade strawberry jam, soft cookies, dessert recipe, baked cookies

Find it online: https://dailysimplerecipe.com/strawberry-jam-cheesecake-cookies-recipe/