Description
These Strawberry Cheesecake Cookies are a delightful blend of creamy cheesecake and sweet strawberries, wrapped in a soft buttery cookie. Perfect for any dessert occasion!
Ingredients
Scale
- 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
Instructions
- Prepare the cheesecake filling by mixing cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Freeze 18 portions until solid.
- Cook diced strawberries with 1/4 cup sugar on medium heat until thickened, then chill.
- Preheat oven to 350°F, line baking sheets with parchment, and whisk flour, baking powder, baking soda, and salt.
- Cream butter and 1 cup sugar until fluffy, then add the egg and remaining vanilla.
- Mix dry ingredients into wet until just combined.
- Layer cookie dough with strawberry jam, folding gently to create swirls.
- Shape into discs, encase a cheesecake filling in the center, and roll in sugar before baking.
- Bake for 11-12 minutes until edges are golden, then cool.
Notes
For best results, use cold cream cheese for the filling.
Ensure butter is softened for easy mixing.
Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg