Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Swirl
- 1 pound fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For Assembly
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
Prepare the Strawberry Swirl: In a small saucepan, combine the diced strawberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 10-15 minutes, or until the strawberries have broken down and the mixture has thickened to a jam-like consistency. Remove from heat and let cool completely. This can be made ahead and refrigerated.
⏱️ 25 min
- 2
Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract using an electric mixer until smooth and creamy. Line a small baking sheet with parchment paper. Scoop small, 1-teaspoon portions of the cheesecake mixture onto the parchment paper. Place the baking sheet in the freezer for at least 30 minutes, or until the filling is firm.
⏱️ 40 min
- 3
Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. In a large bowl, using an electric mixer, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. Beat in the large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 10 min
- 4
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft cookie dough forms. Do not overmix.
⏱️ 3 min
- 5
Swirl in Strawberry Jam: Add spoonfuls of the cooled strawberry swirl to the cookie dough. Gently fold and swirl the jam into the dough with a spatula, creating a marbled effect. Be careful not to overmix, as you want distinct streaks of strawberry.
⏱️ 5 min
- 6
Preheat Oven and Prepare for Assembly: Preheat your oven to 375°F. Line two baking sheets with parchment paper. Place the additional 1/2 cup granulated sugar for rolling in a shallow bowl.
⏱️ 5 min•🌡️ 375
- 7
Assemble the Cookies: Take a portion of the strawberry-swirled cookie dough (about 1 1/2 tablespoons) and flatten it into a disk in the palm of your hand. Place one frozen cheesecake filling ball in the center of the dough. Carefully wrap the cookie dough around the cheesecake filling, completely enclosing it. Roll the dough into a smooth ball. Roll each cookie ball in the bowl of granulated sugar to coat evenly. Repeat with the remaining dough and filling.
⏱️ 20 min
- 8
Bake the Cookies: Place the sugar-coated cookie balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cheesecake filling will be warm and gooey.
⏱️ 12 min•🌡️ 375
- 9
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature. Makes about 18-24 cookies.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Swirl
- 1 pound fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For Assembly
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
Prepare the Strawberry Swirl: In a small saucepan, combine the diced strawberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 10-15 minutes, or until the strawberries have broken down and the mixture has thickened to a jam-like consistency. Remove from heat and let cool completely. This can be made ahead and refrigerated.
⏱️ 25 min - 2
Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract using an electric mixer until smooth and creamy. Line a small baking sheet with parchment paper. Scoop small, 1-teaspoon portions of the cheesecake mixture onto the parchment paper. Place the baking sheet in the freezer for at least 30 minutes, or until the filling is firm.
⏱️ 40 min - 3
Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. In a large bowl, using an electric mixer, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. Beat in the large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 10 min - 4
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft cookie dough forms. Do not overmix.
⏱️ 3 min - 5
Swirl in Strawberry Jam: Add spoonfuls of the cooled strawberry swirl to the cookie dough. Gently fold and swirl the jam into the dough with a spatula, creating a marbled effect. Be careful not to overmix, as you want distinct streaks of strawberry.
⏱️ 5 min - 6
Preheat Oven and Prepare for Assembly: Preheat your oven to 375°F. Line two baking sheets with parchment paper. Place the additional 1/2 cup granulated sugar for rolling in a shallow bowl.
⏱️ 5 min•🌡️ 375 - 7
Assemble the Cookies: Take a portion of the strawberry-swirled cookie dough (about 1 1/2 tablespoons) and flatten it into a disk in the palm of your hand. Place one frozen cheesecake filling ball in the center of the dough. Carefully wrap the cookie dough around the cheesecake filling, completely enclosing it. Roll the dough into a smooth ball. Roll each cookie ball in the bowl of granulated sugar to coat evenly. Repeat with the remaining dough and filling.
⏱️ 20 min - 8
Bake the Cookies: Place the sugar-coated cookie balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cheesecake filling will be warm and gooey.
⏱️ 12 min•🌡️ 375 - 9
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature. Makes about 18-24 cookies.
⏱️ 10 min