Strawberry Cheesecake Cookies

Strawberry cheesecake cookies are an absolute treat, blending the creamy goodness of cheesecake with a chewy and delightful cookie texture. Imagine biting into a warm cookie, filled with a luscious cheesecake surprise and vibrant strawberry notes—it’s pure bliss! These cookies are not only perfect for your summertime gatherings but also a fantastic way to brighten up any day. Making them is a fun experience, too; you get to be creative with flavors and enjoy the sweet aroma wafting through your kitchen. Whether you’re a baking pro or just starting out, these cookies will make you look like a kitchen superstar. So put on your apron, grab some fresh strawberries, and let’s make these scrumptious strawberry cheesecake cookies together!

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Why This Recipe Works

Strawberry cheesecake cookies hit the sweet spot by combining the rich flavors of strawberry cheesecake with the lovely texture of soft cookies. With fresh strawberries, creamy cheesecake filling, and buttery cookie dough, these treats impress anyone fortunate enough to taste them! Baking in small batches keeps them fresh and lets you tweak flavors for your liking. Easy to follow and fun to make, these cookies promise to be an instant favorite.

Why You’ll Love This Strawberry Cheesecake Cookies

These cookies bring more than just delightful flavors to the table. Their beautiful appearance, speckled with bright strawberry pieces, makes them suitable for any occasion. If you’re celebrating something special or just want a sweet snack, these cookies shine brightly. They offer a nostalgic taste of summer that’s both refreshing and satisfying. Plus, their soft, chewy texture feels like a warm hug with every bite. You’ll find them hard to resist!

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar (for filling)
• 1/2 tsp vanilla extract (for filling)
• 12 oz (340 g) fresh strawberries, hulled and finely diced
• 1/4 cup (50 g) granulated white sugar (for strawberry jam)
• 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 (for cookie dough)
• 1 cup (227 g) unsalted butter, very softened
• 1 egg, at room temperature
• 2 tsp vanilla extract (for cookie dough)
• 1/4 cup (50 g) granulated white sugar, for rolling dough

Prepare the Cheesecake Filling

First things first! Grab a small bowl and mix together the cold cream cheese, 3 tablespoons of sugar, and the 1/2 teaspoon of vanilla extract. Take your electric mixer and whip everything together on medium-high speed until fluffy, which takes about 2 minutes. Then, scoop the cheesecake into 18 portions—around 2 teaspoons each—onto a parchment-lined cookie sheet. Flatten them into thick discs and pop them in the freezer until they’re fully frozen.

Cook the Strawberry Jam

Now, let’s make the strawberry jam! In a medium pot, combine the diced strawberries and the 1/4 cup of sugar. Place that pot over medium heat and cook for about 45 minutes. Keep smashing the mixture gently with a wooden spoon halfway through. As the jam thickens, stir it consistently. When it’s reduced to about 1/3 cup and has a good thick texture, remove it from heat and chill it in the fridge while you prepare the cookie dough.

Make the Cookie Dough

Before we get too excited, let’s preheat that oven to 350℉ (175℃). Grab two baking sheets and line them with parchment paper. Now in a medium bowl, whisk together the 2 3/4 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set it aside for a moment.

In a large bowl, cream the very softened butter and the 1 cup of sugar together with your electric mixer on high speed. You want it fluffy, so mix for about 2 minutes. Next, stir in the egg and the 2 teaspoons of vanilla extract until everything looks pale and fluffy—in about 1-2 minutes. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.

Incorporate Strawberry Jam into Dough

With the cookie dough ready, set aside about 3/4 of it. Take the remaining 1/4 and flatten it at the bottom of the mixing bowl. Spoon 1/4 of the chilled strawberry jam on top, followed by 1/4 of the remaining dough. Repeat this layering process until you’ve used it all up. Now, using a rubber spatula, cut the dough into quarters and gently fold everything together until the jam lightly swirls through the dough.

Form the Cookies

Time to form those cookies! Use a 2-tablespoon cookie scoop to scoop the dough into 18 portions. Slightly flatten each scoop, place one frozen cheesecake disc in the center, and then completely cover it with the cookie dough. Shape them into slightly flattened discs rather than balls; this helps with even baking.

Roll and Bake the Cookies

Before baking, roll each dough disc in a little sugar, giving them a nice sparkly finish. Place them on your prepared baking sheets. Now, bake 6 cookies at a time for about 11-12 minutes. Once you take them out of the oven, use a large circular cookie cutter to reshape them—this makes them look perfect! Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a cooling rack.

Serving Suggestions

Serving these strawberry cheesecake cookies is a delicious experience. They taste heavenly warm, especially when paired with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy afternoon, have them with a glass of cold milk, fresh lemonade, or even a cup of tea. The combination of warm cookies and cold drinks is just irresistible.

Tips for Success

• Keep that cream cheese cold for easy whipping; it makes a difference.
• Remember to adjust baking times according to your oven for the perfect bake.
• Be careful not to over-mix when incorporating the strawberry jam; having little pockets of jam makes each bite special.

Variations

Feeling adventurous? Try swapping strawberries for raspberries or blueberries for a new fruit twist. You can add a sprinkle of lemon zest to the cheesecake filling for a bright flavor boost. Or, consider tossing in white chocolate chips to the dough for an additional layer of sweetness that elevates these cookies!

FAQs

1. Can I use frozen strawberries for this recipe?
Yes! While fresh strawberries give a better flavor and texture, thawed and drained frozen strawberries will work in a pinch.

2. How do I store leftover cookies?
Keep them in an airtight container at room temperature for up to 5 days, or you can freeze them for longer-lasting freshness.

3. Can I prepare the cheesecake filling in advance?
Absolutely! You can make the filling up to 2 days ahead. Just make sure to cover and refrigerate it.

4. What’s the best way to freeze the cookies?
After baking and cooling, place the cookies in a single layer in an airtight container, separating layers with baking paper. They’ll keep well in the freezer for up to 3 months.

5. How can I make these gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for proper binding.

These strawberry cheesecake cookies aren’t merely a treat; they are an indulgent experience that combines beloved flavors with a comforting texture. Whether for gatherings, celebrations, or to satisfy your sweet tooth, they will leave everyone smiling. Enjoy the baking, sharing, and above all, the delicious moments with every single bite!

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