Description
These Strawberry Cheesecake Cookies combine the tangy goodness of cream cheese and strawberries with a soft cookie base. Easy to prepare, these cookies make a delightful dessert that everyone will love!
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 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 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Line a small cookie sheet with parchment paper. In a bowl, combine cold cream cheese, sugar, and vanilla. Mix on medium-high speed until fluffy, about 2 minutes. Scoop filling into 18 portions and slightly flatten to form discs. Freeze until solid.
- In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, mashing halfway through and stirring to prevent sticking. Chill the jam in the refrigerator after it thickens to 1/3 cup.
- Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes. Add the egg and vanilla, mixing until light and fluffy, 1-2 minutes.
- Mix the dry ingredients into the wet mixture on low speed just until combined.
- Divide the dough. Layer 1/4 dough, jam, and then more dough in a bowl, cutting the mixture to create pockets of jam without fully incorporating it.
- Portion out 18 dough portions using a cookie scoop, flatten slightly, encasing each frozen cheesecake disc with dough. Roll in reserved sugar.
- Place on prepared baking sheets and bake 6 cookies for 11-12 minutes. Use a cookie cutter to shape immediately after baking.
- Cool on the sheet for 10 minutes before transferring to a cooling rack.
Notes
Ensure the cream cheese is cold for the best texture.
Frozen cheesecake discs can be prepared in advance and stored for later use.
For a twist, use different fruit jams or berries.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg