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Strawberry Cheesecake Cookies

Irresistibly Soft Strawberry Cheesecake Cookies to Savor

These Strawberry Cheesecake Cookies are irresistibly soft and bursting with the flavors of creamy cheesecake and sweet strawberries.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 8 oz Cream Cheese Use cold for best mixing
  • 1/3 cup Granulated White Sugar No direct substitution recommended
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
Strawberry Jam
  • 2 cups Fresh Strawberries Frozen can be used if fresh are unavailable
  • 1/2 cup Granulated Sugar Adjust for sweetness preference
Cookie Dough
  • 2 cup All-Purpose Flour Spoon and level for accurate measurement
  • 1 teaspoon Baking Powder Leavening agent for soft texture
  • 1/2 teaspoon Baking Soda Ensures a wonderfully chewy cookie
  • 1/4 teaspoon Salt Enhances flavor
  • 1/2 cup Unsalted Butter Should be very softened
  • 1 large Egg Use at room temperature
  • 1/4 cup Sugar for Rolling Provides a sweet outer coating

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking Sheets
  • Parchment Paper
  • Refrigerator
  • Oven

Method
 

Preparation
  1. In a mixing bowl, blend cold cream cheese, granulated sugar, and vanilla extract until fluffy and smooth, about 2-3 minutes.
  2. Scoop the mixture into small discs on a lined baking sheet, approximately 1 inch in diameter.
  3. Pop these discs in the freezer for about 30 minutes, or until solid.
  4. Chop fresh strawberries into small pieces, and combine with sugar in a saucepan over medium heat.
  5. Cook for about 45 minutes while stirring until thick, then cool and chill the jam.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  8. Cream softened butter with granulated sugar for about 4-5 minutes, then add egg and vanilla.
  9. Gradually fold in the dry ingredients and carefully swirl in the strawberry jam.
  10. Scoop about two tablespoons of dough, flatten it, and wrap it around a cheesecake disc.
  11. Roll in sugar and shape into discs before placing them on baking sheets.
  12. Bake for 11-12 minutes until edges are golden, using a cookie cutter for shape if desired.
  13. Cool on sheets for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Chill the cheesecake filling thoroughly before assembling cookies and allow cookies to cool completely for best texture.

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