Why Make This Recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the creamy goodness of cheesecake with the joy of a cookie. These cookies are perfect for anyone who loves strawberries and cheesecake. They are fun to make and not too hard, making them great for bakers of all skill levels. Plus, they taste amazing!
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar (for cookies)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla (for cookies)
- 1/4 cup granulated white sugar (for rolling dough)
Directions:
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For the cheesecake filling, line a small cookie sheet with parchment paper. In a bowl, mix the cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla until fluffy. Scoop this mixture into 18 portions, flatten them a bit, and freeze them.
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For the strawberry jam, cook the diced strawberries and 1/4 cup of sugar in a pot over medium heat for about 45 minutes. Stir the mixture until it thickens. After that, chill it in the fridge.
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For the cookies, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In one bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and 1 cup of sugar until fluffy. Add in the egg and 2 teaspoons of vanilla, and mix well. Gradually add the dry mixture until everything is combined.
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Take the chilled strawberry jam and gently fold it into the cookie dough. Scoop a portion of dough, place a frozen cheesecake disc in the center, and shape it into a cookie. Roll each cookie in sugar before baking.
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Bake in batches for about 11-12 minutes. Once done, let the cookies cool before serving.
How to Serve Strawberry Cheesecake Cookies
Serve Strawberry Cheesecake Cookies warm or at room temperature. They can be enjoyed on their own or paired with a glass of milk or a scoop of vanilla ice cream. These cookies are also perfect for sharing at parties or family gatherings.
How to Store Strawberry Cheesecake Cookies
To store the cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just make sure to layer them with parchment paper to prevent sticking.
Tips to Make Strawberry Cheesecake Cookies
- Ensure the cream cheese is cold for the best texture when mixing.
- Use fresh strawberries for the jam to get the best flavor.
- Make sure to chop the strawberries finely so they cook down nicely.
Variation
You can try using different fruits like blueberries or raspberries instead of strawberries for a different flavor. You can also add a sprinkle of lemon zest to brighten the taste.
FAQs
Can I use frozen strawberries?
Yes, but fresh strawberries will give a better flavor and texture.
Can I make these cookies in advance?
Absolutely! You can prepare and freeze the cheesecake filling and jam ahead of time. Just assemble the cookies when you’re ready to bake.
How do I know when the cookies are done?
The cookies will be lightly golden around the edges. They may look soft in the middle but will firm up as they cool.
Strawberry Cheesecake Cookies
Ingredients
Cheesecake Filling
- 6 oz cream cheese, cold Ensure it is cold for the best texture.
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced Use fresh for the best flavor.
- 1/4 cup granulated white sugar Sugar for the jam.
Cookies
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar Sugar for the cookies.
- 1 cup unsalted butter, very softened
- 1 ea egg, at room temperature
- 2 tsp vanilla For the cookies.
- 1/4 cup granulated white sugar For rolling dough.
Instructions
Preparation of Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- In a bowl, mix the cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla until fluffy.
- Scoop this mixture into 18 portions, flatten them a bit, and freeze them.
Preparation of Strawberry Jam
- Cook the diced strawberries and 1/4 cup of sugar in a pot over medium heat for about 45 minutes.
- Stir the mixture until it thickens and then chill it in the fridge.
Preparation of Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In one bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and 1 cup of sugar until fluffy.
- Add in the egg and 2 teaspoons of vanilla, and mix well.
- Gradually add the dry mixture until everything is combined.
- Take the chilled strawberry jam and gently fold it into the cookie dough.
- Scoop a portion of dough, place a frozen cheesecake disc in the center, and shape it into a cookie.
- Roll each cookie in sugar before baking.
Baking
- Bake in batches for about 11-12 minutes.
- Once done, let the cookies cool before serving.