Strawberry Cheesecake Cookies Soft (Print Version)
Soft sugar cookies filled with strawberries and creamy cheesecake for a rich and fruity treat.
# Ingredients:
→ Cheesecake Filling
01 -
6 oz (170 g) cream cheese, cold
02 -
3 tbsp (38 g) granulated white sugar
03 -
1/2 tsp vanilla
→ Strawberry Jam
04 -
12 oz (340 g) fresh strawberries, hulled and finely diced
05 -
1/4 cup (50 g) granulated white sugar
→ Cookies
06 -
2 3/4 cups (344 g) all-purpose flour, spooned and leveled
07 -
1/2 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1/2 tsp salt
10 -
1 cup (200 g) granulated white sugar
11 -
1 cup (227 g) unsalted butter, very softened
12 -
1 egg, at room temperature
13 -
2 tsp vanilla
14 -
1/4 cup (50 g) granulated white sugar, for rolling dough in
# Steps:
01 -
Line a small cookie sheet with parchment paper. Mix cream cheese, sugar, and vanilla on medium-high speed with an electric mixer for about 2 minutes until fluffy. Scoop 18 portions (2 tsp each) onto the baking sheet and slightly flatten each one. Freeze until solid.
02 -
Combine diced strawberries and sugar in a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously towards the end to avoid sticking. Cool in the refrigerator after reducing to a heaping 1/3 cup (80 ml).
03 -
Preheat oven to 350℉ (175℃) and line baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream butter and sugar on high speed for 2 minutes until fluffy. Add egg and vanilla and whisk until pale and very fluffy. Gradually mix in dry ingredients.
04 -
Divide dough into three sections. Layer sections with strawberry jam and gently fold each portion. Avoid completely mixing for more visible jam pockets.
05 -
Scoop dough into 18 portions (2 tbsp each). Flatten slightly, adding a frozen cheesecake disc to the center of each. Enclose the cheesecake with dough and shape into slightly flattened discs. Roll each in sugar.
06 -
Place 6 cookies at a time onto a parchment-lined baking sheet. Bake for 11-12 minutes. Shape warm cookies using a circular cookie cutter if needed. Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve.
# Notes and Tips:
01 -
Ensure the cheesecake filling is fully frozen before use to prevent melting during shaping.