Strawberry Cheesecake Cookies
The aroma of freshly baked cookies wafts through the air, enveloping your home in a sweet embrace reminiscent of summer days. These warm, soft Strawberry Cheesecake Cookies are a cheerful twist on a beloved classic, inviting you to take a bite into the luscious, creamy center filled with dreamy cheesecake. Imagine the moment you sink your teeth into that tender cookie, the tartness of strawberries dancing upon your palate—a taste that conjures joyful memories of picnics and sunny afternoons.
Table of Contents
As you embark on this delightful baking adventure, you’ll notice how these cookies not only boast a beautiful marbled effect of strawberry jam and buttery dough but also reveal a rich cheesecake surprise at their heart. Perfect for sharing with friends, family gatherings, or an indulgent treat just for yourself, this Strawberry Cheesecake Cookies Recipe captures the essence of comfort and nostalgia. So, what are you waiting for? Let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 2 hours, including prep and bake time.
- Irresistible Flavor: The combination of soft cookies with creamy filling and fruity jam is purely magical.
- Eye-Catching Appeal: The swirls of strawberry jam make these cookies as beautiful as they are tasty.
- Flexible Serving: Ideal for snack time, dessert after dinner, or even a sweet breakfast treat.
- Diet-Friendly Options: You can easily adapt these cookies for gluten-free or dairy-free diets with the right substitutions.
Ingredients You’ll Need
- Cream Cheese (6 oz / 170 g): Chilled cream cheese creates that luscious, velvety filling. For dairy-free options, use vegan cream cheese.
- Granulated White Sugar (3 tbsp + 1 cup + 1/4 cup): This balances sweetness in the cheesecake filling and cookie dough. You can use coconut sugar for a healthier twist.
- Vanilla Extract (1/2 tsp + 2 tsp): Pure vanilla adds depth to both the filling and the cookies. Always go for pure when possible for the best flavor!
- Fresh Strawberries (12 oz / 340 g): Diced and cooked down to a jam, giving a fresh and tangy layer that complements the sweetness.
- All-Purpose Flour (2 3/4 cups / 344 g): Provides structure to the cookies. If gluten-free, look for a 1:1 baking flour blend.
- Baking Powder (1/2 tsp) & Baking Soda (1/2 tsp): These agents help the cookies rise and achieve a soft texture. Be sure they’re fresh to maximize effectiveness.
- Salt (1/2 tsp): A pinch balances the sweetness wonderfully.
- Unsalted Butter (1 cup / 227 g): Soften it well for a nice creamy cookie base. You can also use a dairy-free butter spread.
- Egg (1): At room temperature helps incorporate air into the dough for a lighter texture.
- Granulated Sugar for Rolling (1/4 cup): Adds a delightful sweet crunch on the outside of the cookies.
How to Make Strawberry Cheesecake Cookies Recipe
Line and Prepare the Baking Sheet: Begin by lining a small cookie sheet with parchment paper. In a small mixing bowl, beat cold cream cheese, sugar, and vanilla using an electric mixer on medium-high speed until the mixture becomes fluffy and the sugar fully dissolves, which should take about two minutes. Once combined, scoop the mixture into 18 portions, roughly 2 teaspoons each, placing them on the lined sheet. Slightly flatten each portion, creating thick discs, and freeze until they’re completely solid.
Create the Strawberry Jam: In a medium pot over medium heat, combine the diced strawberries and sugar. Let this mixture cook for roughly 45 minutes, stirring continuously. halfway through, gently smash the strawberries with a wooden spoon to help them release their juices. As the jam thickens, you’ll want to keep a close eye toward the end to prevent sticking. When it reduces to about a heaping 1/3 cup, remove it from heat and allow it to cool in the refrigerator.
Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined, then set it aside as we move on to the wet ingredients.
Cream the Butter and Sugar: In a large bowl, use either an electric hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter with the granulated sugar on high speed until it’s fluffy. This should take around two minutes. The right aeration for your cookies starts here, so make sure it’s nice and fluffy!
Incorporate Egg and Vanilla: Add the egg and the remaining vanilla extract to the creamed mixture. Beat on medium speed until the mixture is pale and fluffy, which takes about 1 to 2 minutes. This step ensures your cookies are light and airy.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture while mixing on low speed until just combined. Be careful not to overmix; we want those cookies to melt in your mouth!
Layer Dough and Jam: Push 3/4 of the dough to one side of the bowl and flatten 1/4 on the bottom. Spread 1/4 of the jam onto this portion, and layer it with another 1/4 of dough and more jam. Repeat this layering twice. Use a rubber spatula to gently cut the dough into quarters, folding lightly to create pockets of jam without fully incorporating it. This marbling is what gives the cookies their delightful texture!
Shape the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 portions of dough. Slightly flatten each, placing a frozen cheesecake disc in the center. You’ll want to cover it completely with dough, forming each one into a slightly flattened disc. Roll the dough discs in the reserved granulated sugar for that perfect crunch on the outside.
Bake the Cookies: On your prepared baking sheets, place a batch of cookies, baking about 6 at a time for 11-12 minutes. Keep an eye on them until the edges are golden and they look puffy. As soon as they come out, quickly use a large circular cookie cutter to reshape any uneven edges for a perfect presentation.
Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely. This cooling time helps them set perfectly, making them easier to handle.
Storing & Reheating
To store your delicious Strawberry Cheesecake Cookies, keep them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them in a sealed container for about a week. If you want to keep them for even longer, consider freezing them—line them in a single layer wrapped tightly in plastic wrap or foil, stored in an airtight container, for a maximum of three months. When ready to enjoy again, simply reheat in a 300°F (150°C) oven for about 5 minutes. Just be aware that the texture might soften slightly, but a quick warm-up will refresh their delightful flavors!
Chef’s Helpful Tips
- Avoiding Dry Cookies: Make sure to measure your flour properly—spoon it into the measuring cup and level it off with a knife to avoid packing it down too much.
- Room Temperature Ingredients: For optimum results, ensure your butter and egg are at room temperature. This will aid better incorporation and texture.
- Cooling Tips: If you find your cookies are too soft to move after baking, let them cool a few more minutes before transferring them to prevent breakage.
- Jam Consistency: If your jam isn’t thickening, don’t rush it; cooking a bit longer helps achieve that perfect consistency.
- Make Ahead: You can prepare the cheesecake filling ahead of time and keep it frozen, making this recipe a breeze on a busy baking day!
Strawberry Cheesecake Cookies make for not only a sweet treat but also a creative canvas for your baking skills! The recipe embodies a refreshing twist on the classic cookie, filled with nostalgia and bursting flavors. Give them a try and indulge in something truly special. Friends and family will surely adore these decadent delights. Happy baking!
Recipe FAQs
Can I use frozen strawberries instead of fresh?
Certainly! Frozen strawberries can work, but do drain excess liquid after thawing to prevent your jam from becoming too watery. Just cook them the same way as fresh strawberries for an equally delicious outcome.
What can I substitute if I don’t have cream cheese?
If you’re looking for a substitute, you can use mascarpone cheese or vegan cream cheese for a similar texture. These will still keep the richness you want in the filling.
How do I prevent my cookies from spreading too much in the oven?
To minimize cookie spread, ensure your butter is softened, but not melting. Another tip is to chill the shaped dough in the fridge for about 15 minutes before baking. This helps the cookies hold their shape during baking.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough and freeze it for up to three months. Just ensure to wrap it well in plastic wrap and place it in an airtight container. When ready to bake, allow it to thaw in the fridge overnight before using.
More Desserts & Appetizers Recipes
- Valentine’s Day Chocolate Strawberry Mini Cheesecakes
- Easy Strawberry Cheesecake Cookies | Valentine Stuffed and Bakery
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Strawberry Cheesecake Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cheesecake Cookies are a delightful treat, combining soft cookie dough with creamy filling and vibrant strawberry jam. Perfect for snacks or dessert!
Ingredients
- Cream Cheese (6 oz / 170 g)
- Granulated White Sugar (3 tbsp + 1 cup + 1/4 cup)
- Vanilla Extract (1/2 tsp + 2 tsp)
- Fresh Strawberries (12 oz / 340 g)
- All-Purpose Flour (2 3/4 cups / 344 g)
- Baking Powder (1/2 tsp)
- Baking Soda (1/2 tsp)
- Salt (1/2 tsp)
- Unsalted Butter (1 cup / 227 g)
- Egg (1)
- Granulated Sugar for Rolling (1/4 cup)
Instructions
- Line a cookie sheet with parchment paper.
- Beat cream cheese, sugar, and vanilla until fluffy; scoop into discs and freeze.
- Cook strawberries and sugar in a pot until thickened to a jam.
- Preheat oven to 350°F and prepare baking sheets.
- Cream softened butter with sugar until fluffy.
- Mix in egg and vanilla until pale and fluffy.
- Combine wet and dry ingredients gently.
- Layer dough and jam for marbling.
- Shape cookies with a cheesecake disc in the center.
- Bake until golden and puffy. Cool before serving.
Notes
For gluten-free options, use a 1:1 flour blend.
Ensure butter and egg are at room temperature for the best texture.
Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 187
- Sugar: 10g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg
