These Strawberry Cheesecake Cookies are the perfect indulgence. With a soft buttery sugar cookie that is marbled with jammy strawberries then filled with a smooth and silky cheesecake filling. Every bite is a combination of sweet and tangy, melt in your mouth goodness.
Why You Will Want To Make These Cookies
- Flavor, Flavor, Flavor: These Strawberry Cheesecake Cookies are bursting with flavor. From the sweet jammy strawberries to the tangy cream cheese filling that is stuffed in that buttery sugar cookie to create one delicious bite.
- Texture: The addition of the jammy strawberries add a bit of moisture while the cheesecake filling adds a creaminess to these already soft and tender cookies.
- Irresistible: Perfect for any brunch or dessert table. One bite will have your guests coming back for more.
Tips For Making These Cookies
- Preparation: When making the different components of these cookies, It is best to make them in advance. I like to make my cheese cake filling a day in advance and place it in the freezer so that they are firm when your ready to use them. I also like preparing the strawberries ahead of time, giving them plenty of time to cool and firm up.
- Room Temperature Ingredients: When making this cookie dough, it is important that your egg and butter come to room temperature. This will allow everything to incorporate smoothly together.
- Chilling: Once my jammy strawberries have been incorporated into the sugar cookie dough it is important to chill the mixture so it is easier to handle.
- Shaping:After the cookies come out of the oven circle a large round cookie cutter or a large coffee mug around them to give them that perfect circular shape.
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What Need To Make These Cookies
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes is helpful in the preparation of this recipe. I prefer to use glass mixing bowls due to the fact that they are easy to clean and the glass does not react with acidic ingredients which could change the flavors in your recipes.
- Electric Hand Mixer: This is an important tool that will help in the mixing of your ingredients.
- Cookie Scoop: The perfect tool for scooping out cookie dough, allowing them to be more uniform in size.
- Baking Sheets: When baking cookies, it is important to have a good baking sheet. I like to use ones that are sturdy and made from aluminum because they are good conductors of heat and will bake your cookies evenly.
- Parchment Paper: Perfect for baking cookies. It prevents sticking and allows for an easy clean up.
Ingredients:
- Cream Cheese: For that creamy cheesecake filling. You can use full fat or 1/3 less fat. Either one works fine.
- Sugar: This recipe calls for Granulated Sugar for both sweetness and texture.
- Vanilla Extract: I always opt for Pure Vanilla Extract for its intense vanilla flavor.
- Strawberries: For this recipe I used fresh but frozen strawberries will work also.
- Flour: A good All Purpose Flour works best for these cookies.
- Baking Powder & Baking Soda: These are the leavening agents in the cookies, giving them rise.
- Salt: Helps enhance the flavors in your recipes.
- Butter: I use unsalted butter so that I can control the salt in the recipe. It is important to bring your butter to room temperature so that it easily blends into the other ingredients.
- Egg: The binder in the recipe.
Some More Recipes To Try
Mini Chocolate Strawberry Cupcakes
Strawberry Cheesecake Cookies
Course: DessertDifficulty: EasyServings
15
servingsPrep time
30
minutesCooking time
13
minutesA buttery sugar cookie that is marbled with jammy strawberries and filled with a smooth and creamy cheesecake filling. Making every bite, the perfect indulgence.
Ingredients
- For The Cheesecake Filling
1 Package (8oz.) cream cheese, softened
3 Tablespoons Granulated Sugar
1/2 Teaspoon Pure Vanilla Extract
- For The Jammy Strawberries
2 Cups strawberries, chopped.
2 Tablespoons granulated sugar
- For The Sugar Cookie
2 3/4 Cup All Purpose Flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup unsalted butter, softened
1 Cup granulated sugar
1 Egg
2 Teaspoons pure vanilla extract
Granulated sugar for coating
Directions
- For The Cheesecake Filling
- Beat the softened cream cheese, granulated sugar and vanilla in a medium bowl with an electric hand mixer until smooth. Scoop out 1 teaspoon sized balls of filling and place them on a parchment lined baking sheet. Flatten slightly then place in the freezer until completely frozen.
- For The Jammy Strawberries
- Place the chopped strawberries and sugar in a medium saucepan set over medium heat. cook stirring occasionally until strawberries have cooked down and become jam like, about 30 to 35 minutes. Remove from heat and allow to cool completely
- For The Cookie
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt then set to the side.
- To a large mixing bowl, beat the softened butter and sugar together with an electric hand mixer until smooth. Add the egg and vanilla and continue beating until combined. Pour in the flour mixture and beat until just combined. Scatter dollops of jammy strawberries on the dough then fold in to incorporate slightly. Do not mix in the strawberries completely. You will want to see streaks of strawberries throughout the dough. Cover with plastic wrap and place in the refrigerator to chill for 30 minutes
- Preheat the Oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Scoop out dough using a medium sized ice cream scoop, creating about a 2” sized ball of dough. Flatten dough out slightly. Place 1 frozen cream cheese disk in the center of the flattened dough. Add a small amount of cookie dough on top to cover cream cheese filling, making sure that it is completely sealed in the center of the cookie. Flatten each cookie slightly then dip the tops of each cookie in granulated sugar. Place on the prepared baking sheet 2” apart then transfer to the preheated oven to bake for 12 to 13 minutes or until set in the center. Repeat with the remaining dough and cream cheese filling. It is important to leave the unused cream cheese disks in the freezer until you are ready to use them.
- Remove the cookies from the oven and immediately circle a large round cookie cutter around each one to give them that perfect circular shape then set them aside to cool before serving.
- Enjoy.
