Strawberry Cheesecake Cookies
These strawberry cheesecake cookies feature a tender sugar cookie base, a tangy cream cheese center, and a sweet strawberry jam topping. A delightful mashup of cheesecake and cookie in one irresistible bite—perfect for spring parties, holidays, or cozy weekend baking.v
Ingredients
For the Cheesecake Filling:
- 6 oz 170 g cream cheese, cold
- 3 tablespoon 38 g granulated white sugar
- ½ teaspoon vanilla extract
For the Strawberry Jam:
- 12 oz 340 g fresh strawberries, finely diced
- ¼ cup 50 g granulated white sugar
For the Cookies:
- 2¾ cups 344 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 200 g granulated white sugar
- 1 cup 227 g unsalted butter, softened
- 1 egg room temperature
- 2 teaspoon vanilla extract
- ¼ cup 50 g sugar, for rolling
Instructions
- Beat cream cheese, sugar, and vanilla; scoop and freeze.
- Cook strawberries and sugar to make jam; cool completely.
- Mix flour, baking powder, soda, salt. Cream butter and sugar, then add egg and vanilla. Mix in dry ingredients. Chill dough.
- Wrap dough around frozen filling, roll in sugar, place on baking sheet.
- Bake at 350°F for 10–12 minutes. Cool slightly, indent tops, and spoon on jam.
Notes
- Keep cream cheese cold to avoid melting.
- Use fresh or frozen berries for jam.
- Add crushed graham cracker for a real cheesecake touch.
- Store in airtight container or freeze for later.