Name: Strawberry Cheesecake Cookies
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Cuisine: American
Ingredients: 6 oz Cream Cheese; 3 tbsp Granulated Sugar (for filling); 1 cup Granulated Sugar; 1/4 cup Granulated Sugar (for rolling); 12 oz Fresh Strawberries; 2 3/4 cups All-Purpose Flour; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Unsalted Butter (softened); 1 Egg; 2 1/2 tsp Vanilla

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Ah, the aroma of freshly baked cookies wafting through the kitchen — it’s a warm, inviting scent that pulls at the heartstrings. Imagine a soft, buttery cookie that melts in your mouth, with little bursts of sweet, tangy strawberry jam nestled beautifully inside. But wait, there’s more! Hidden within is a luscious cheesecake filling that surprises and delights with every bite. These Strawberry Cheesecake Cookies are a playful twist on traditional cookies, perfect for spring gatherings or an indulgent afternoon treat.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Cheesecake Cookies Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Cheesecake Cookies

I fondly recall baking with my grandmother every summer when strawberries were in season. We’d pick them fresh at the local farm and then whip up all sorts of goodies. While those older recipes are dear to me, I find pure joy in experimenting with flavors. That’s why I’m excited to share this Strawberry Cheesecake Cookies Recipe with you! They’re not just cookies — they bring a smile to your face and a burst of happiness to your heart. So let’s roll up our sleeves, and I invite you to join me in creating these delightful strawberry cookies.

Why You’ll Love This Recipe

Simple & Quick: With about two hours of prep (much of it hands-off!), you can whip up these cookies without breaking a sweat.
Irresistible Flavor: The combination of creamy cheesecake, sweet strawberries, and buttery cookies is a match made in dessert heaven.
Eye-Catching Appeal: Who wouldn’t want a cookie that looks as delicious as it tastes? These are sure to impress!
Flexible Serving: Perfect for parties, an afternoon snack, or even dessert after dinner.
Diet-Friendly Options: You can easily adapt these to fit gluten-free or dairy-free diets with smart swaps.

Ingredients You’ll Need

Cream Cheese (6 oz): Use cold cream cheese for the filling. It gives the cookies that rich, decadent cheesecake flavor. If you’re dairy-free, look for a vegan cream cheese option.
Granulated Sugar (3 tbsp + 1 cup + 1/4 cup): This is for both the cheesecake filling and the cookies, providing sweetness that brings balance to the tanginess of the cream cheese and strawberries.
Fresh Strawberries (12 oz): Pick ripe, bright red strawberries for the homemade jam — they pack the best flavor. Frozen strawberries work in a pinch, though fresh is preferred.
All-Purpose Flour (2 3/4 cups): The main structure of your cookies. Spoon and level it for accuracy, so your cookies won’t turn out too dense.
Baking Powder and Baking Soda (1/2 tsp each): These leavening agents help the cookies achieve that perfect soft texture.
Salt (1/2 tsp): A touch of salt enhances sweetness and rounds out the flavors beautifully.
Unsalted Butter (1 cup): Make sure it’s very soft for easy creaming with sugar. You can use vegan butter if you want a dairy-free option.
Egg (1): At room temperature, the egg binds the dough together and contributes to the luscious texture.
Vanilla (2 1/2 tsp total): Pure vanilla extract will elevate the flavor profile in both the cookie dough and the cheesecake filling.
Granulated Sugar for Rolling (1/4 cup): This simple touch adds a delightful crunchy sweetness to the outside of the cookies.

How to Make Strawberry Cheesecake Cookies Recipe

Prep the Cheesecake Filling: Begin by lining a small cookie sheet with parchment paper. In a bowl, combine the cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla. Use an electric mixer on medium-high speed to whip until fluffy and the sugar is dissolved, about 2 minutes. Scoop 18 portions, each about 2 teaspoons, onto the lined baking sheet, flattening them slightly into thick discs. Pop them in the freezer until fully frozen, around 30-45 minutes.

Make the Strawberry Jam: In a medium pot over medium heat, add the diced strawberries and 1/4 cup of sugar. Cook for about 45 minutes, mashing and stirring them occasionally. The mixture should thicken to a heaping 1/3 cup of jam. You want it to be a rich, deep color. Remove it from the heat and chill in the refrigerator until cool.

Preheat and Prepare: As the jam cools, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for those beautiful cookies. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will help to ensure that your cookies have the perfect rise.

Cream the Butter and Sugar: In a large bowl, beat together the softened butter and 1 cup of granulated sugar using an electric hand mixer or a stand mixer fitted with the paddle attachment on high speed. Cream this mixture until it’s light and fluffy, about 2 minutes. The fluffiness is key to yielding soft cookies.

Mix in the Wet Ingredients: Next, add the egg and 2 teaspoons of vanilla extract into the creamed butter and sugar. Mix on medium speed until the mixture looks pale and fluffy, taking about 1-2 minutes. This step adds richness and moisture.

Combine Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed. You want to combine the ingredients just until no flour streaks remain. Avoid over-mixing, or your cookies might lose their tender texture.

Layer in the Jam: Push about 3/4 of the cookie dough to one side of the bowl. Flatten out 1/4 of the dough across the bottom, spoon 1/4 of the chilled jam on top, and then layer again with another 1/4 of dough, repeating until you have three layers. Use a rubber spatula to cut the dough into quarters, folding gently to create pockets of jam throughout without fully blending.

Form the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion and place a frozen cheesecake disc in the center. Encase the filling completely with the surrounding dough, shaping each into a slightly flattened disc. Roll the cookies in the reserved 1/4 cup of granulated sugar before placing them on the prepared baking sheets.

Bake Until Perfect: Bake your cookies six at a time, placing them well apart on the baking sheets. Set the timer for 11-12 minutes; you want the edges to be slightly golden. For perfect cookie shapes, use a large circular cookie cutter to gently reshape the cookies immediately after removing them from the oven.

Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. Wait until they cool completely before indulging, so the filling sets and the flavors meld beautifully.

Storing & Reheating

To keep your delightful cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge where they can hang out for about a week. For long-term storage, you can freeze them in a freezer-safe container for up to 3 months. To refresh, just reheat in the microwave for about 10-15 seconds to soften, but be mindful that the texture may change slightly after freezing.

Chef’s Helpful Tips

Ensure your butter is very soft, almost melty, for the best texture. This aids in creating those light cookies.
For the jam, you can use store-bought strawberry jam if you’re in a hurry, but homemade is truly worth it!
Keep an eye on your cookies while baking — once the edges are golden, they’re ready to exit the oven.
When blending the dough and jam, be gentle; the goal is to create beautiful swirls, not a uniform mixture.
Consider finishing cookies with a sprinkle of sea salt for an unexpected flavor contrast.

These Strawberry Cheesecake Cookies bring together flavors and textures that create a delightful experience for anyone lucky enough to taste them. Whether you’re making them for a gathering or a personal treat, they promise to evoke nostalgia and bring smiles all around. Don’t hesitate to experiment with fruit fillings or even a chocolate twist. Gather those ingredients, embrace the process, and most importantly, enjoy each bite!

Recipe FAQs

Can I make this recipe ahead of time?

Absolutely! You can prepare the cheesecake filling and strawberry jam a day or two in advance. Just store them tightly covered in the refrigerator. You can also freeze the formed cookies before baking; just pop them in the oven directly from the freezer, adding a minute to the bake time.

What can I substitute for cream cheese?

If you’re looking for alternatives, consider using soft mascarpone cheese for a lighter flavor, or for a dairy-free option, look for a vegan cream cheese. Just ensure it’s at the right temperature for mixing to maintain that creamy texture.

Why is my cookie dough too sticky?

If your dough feels overly sticky, it may need a smidge more flour. Just sprinkle a bit in, and mix gently until it reaches the right consistency. Be careful not to overmix, as this can toughen the cookies.

How do I know when the cookies are done baking?

Your cookies should be golden around the edges but still soft in the center. They will continue to cook slightly on the sheet after they come out of the oven. If you gently press down, they should feel just set and not doughy. Enjoy and happy baking!