Description
Delicious Cheesecake Cookies with a luscious cream cheese filling and bursts of homemade strawberry jam. These soft cookies feature a perfectly balanced sweetness with pockets of fruity jam and creamy cheesecake, baked to golden perfection.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookies
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla. Beat on medium-high speed with an electric mixer until fluffy and sugar dissolves, about 2 minutes. Scoop into 20 portions of 2 tsp each onto the baking sheet, slightly flattening each to form thick discs. Freeze until completely frozen.
- Make Strawberry Jam: In a medium pot over medium heat, add diced strawberries and 1/4 cup sugar. Cook for approximately 45 minutes, mashing halfway through with a wooden spoon. Stir continuously towards the end as jam thickens and sticks to pan. Jam should reduce to a heaping 1/3 cup. Remove from heat and refrigerate to chill while preparing dough.
- Preheat Oven and Gather Tools: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, cream softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add egg and 2 tsp vanilla extract. Mix on medium speed until pale and very fluffy, about 1-2 minutes.
- Combine Dough: Add dry ingredients to wet mixture and mix on low speed until just combined.
- Incorporate Jam: Push three-quarters of the dough to the side of the bowl. Flatten remaining one-quarter dough on the bowl bottom. Spoon 1/4 of jam onto flattened dough, then add another 1/4 dough on top, followed by 1/4 jam. Repeat twice to disperse jam evenly. Cut dough into quarters with a rubber spatula, gently folding each section just until jam is slightly incorporated, leaving jam pockets.
- Form Cookies with Cheesecake Filling: Using a 2 tbsp scoop, portion dough into 20 portions. Slightly flatten each portion, place a frozen cheesecake disc in the center, and enclose it completely with dough. Shape each into a slightly flattened disc to prevent excessive spreading.
- Roll Cookies in Sugar: Roll each cookie dough ball in 1/4 cup granulated sugar. Keep cheesecake discs frozen until ready to use for each batch.
- Bake Cookies: Place cookies on prepared baking sheets, six at a time. Bake for 11-12 minutes until edges are set.
- Shape Cookies: Immediately after baking, use a large circular cookie cutter to gently round the edges for perfect shape.
- Cool and Serve: Let cookies cool on baking sheet for 10 minutes, then transfer to wire racks to cool completely before serving.
Notes
- Freezing the cheesecake filling discs is crucial to prevent melting during baking.
- Cooking the strawberry jam low and slow ensures thick consistency for the jam pockets.
- Do not overmix jam into dough; keep distinct pockets for best texture.
- Flatten cookies slightly before baking to encourage even spreading and round shape.
- Use parchment paper for baking sheets to avoid sticking.
- Store cookies in an airtight container to maintain freshness, preferably refrigerated due to cream cheese filling.
- Prep Time: 45 minutes
- Cook Time: 1 hour 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American