Name: Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: Cream Cheese; Granulated Sugar; Fresh Strawberries; All-Purpose Flour; Baking Powder; Baking Soda; Salt; Unsalted Butter; Egg; Vanilla Extract

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Imagine stepping into a cozy kitchen filled with the irresistible aroma of freshly baked cookies. The scent of sweet strawberries mingling with creamy cheesecake fills the air, beckoning you closer. Your mouth waters just thinking about the soft, buttery texture of these Strawberry Cheesecake Cookies, each bite revealing a delicious surprise of luscious cheesecake filling and vibrant strawberry jam. These cookies are not just a treat; they evoke memories of childhood gatherings and laughter, reminding us of life’s sweetest moments.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Cheesecake Cookies Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Cheesecake Cookies

As the spring sun shines and hints of summer bloom, there truly is no better time to whip up a batch of these Strawberry Cheesecake Cookies. Whether it’s for a family BBQ, a picnic in the park, or just an afternoon delight while lounging at home, these cookies are a burst of joyful flavor. I can hardly contain my excitement for you to try this **Strawberry Cheesecake Cookies Recipe** — I promise it will be a delightful adventure for your taste buds!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes (plus chilling time)! Perfect for a last-minute dessert.
Irresistible Flavor: Sweet strawberries and creamy cheesecake create a sweet and tangy bite you won’t forget.
Eye-Catching Appeal: The vibrant pink swirls of jam make these cookies adorable and totally Instagram-worthy!
Flexible Serving: Great for snacks, parties, or sweet breakfast treats.
Diet-Friendly Options: Easily make adjustments for gluten-free flour or vegan alternatives.

Ingredients You’ll Need

Cream Cheese: Look for cold cream cheese for the filling. It’s essential for achieving that luscious cheesecake consistency. Neufchâtel cheese works as a lower-fat option.

Granulated Sugar: This sweetener adds the perfect amount of sweetness to both the jam and cookie dough. For less processed options, try coconut sugar.

Fresh Strawberries: These juicy fruits are the star of the show, providing natural sweetness and vibrant color. Frozen strawberries can be used in a pinch, but fresh are best for flavor.

All-Purpose Flour: This flour provides the structure for the cookies. If gluten-free is your goal, use a 1:1 gluten-free baking flour instead.

Baking Powder & Baking Soda: These leavening agents help the cookies rise slightly and achieve a soft, tender texture. Don’t skip these!

Salt: A little salt balances the sweetness perfectly.

Unsalted Butter: Using very soft butter is crucial for the perfect texture. If you have salted butter, just omit the additional salt.

Egg: One large egg binds everything together and adds moisture. Ensure it’s at room temperature for easier mixing.

Vanilla Extract: Pure vanilla enhances the flavor of your cookies. I highly recommend sticking with pure over artificial for the best taste.

How to Make Strawberry Cheesecake Cookies Recipe

Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and ½ teaspoon of vanilla. Using an electric mixer set to medium speed, whip until the mixture is fluffy, about 2 minutes. Scoop this filling into 18 portions, each about 2 teaspoons, and slightly flatten them into discs. Pop them in the freezer until completely frozen, which should take about an hour.

Make the Strawberry Jam: In a medium pot, combine the finely diced fresh strawberries with ¼ cup of granulated sugar over medium heat. Cook for approximately 45 minutes, stirring frequently and smashing the strawberries halfway through. This step is essential to create a thick, delicious jam. You want the mixture to reduce to about ⅓ cup. Once thickened, remove from heat and let it chill in the refrigerator.

Preheat and Prepare: While the jam cools, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, setting them aside to get ready for the cookie dough.

Combine Dry Ingredients: In a medium bowl, whisk together 2¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This will ensure your cookies are well-balanced and won’t fall flat.

Whisk Wet Ingredients: In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with a paddle attachment to beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together on high speed until light and fluffy, which should take about 2 minutes. After that, add in 1 egg and 2 teaspoons of vanilla extract, mixing until the mixture turns pale and fluffy, about 1-2 minutes.

Fold Together Gently: Gradually add the dry ingredients into the wet mixture, combining on low speed just until no dry flour remains visible. Be careful not to overmix, as this can toughen the cookies. Once combined, push ¾ of the dough to one side of the bowl and flatten the remaining dough on the bottom.

Layer and Swirl: Spoon ¼ of the chilled strawberry jam onto the flattened dough, then top with another ¼ of dough. Repeat layering jam and dough two more times. Use a rubber spatula to carefully cut and fold the dough together, creating pockets of jam without fully mixing it in. This will give your cookies that stunning swirl effect.

Shape the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 dough balls. Slightly flatten each and place one frozen cheesecake disc in the center. Encase the filling completely with dough, shaping each into a slightly flattened disc. Roll each disc in the reserved granulated sugar for a sweet finish.

Bake Until Golden: Arrange the cookies on your prepared baking sheets, baking only 6 at a time to ensure they have space to spread. Bake for 11-12 minutes or until the edges are just golden. Right after taking them out of the oven, use a large circular cookie cutter to gently shape the cookies into perfect rounds while they are still warm.

Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack for complete cooling. This helps them set perfectly and ensures they don’t fall apart.

Storing & Reheating

For storing your Strawberry Cheesecake Cookies, keep them at room temperature in an airtight container for up to 3 days. If you want to extend their life, refrigerate them in a sealed container for up to a week. For long-term storage, freeze them for a maximum of three months. When you’re ready to enjoy, simply reheat them in the microwave for about 10-15 seconds until warm, remembering that the texture may change slightly after freezing. A quick refresh in the microwave is all they need to bring back that gooey goodness!

Chef’s Helpful Tips

Avoid overmixing the cookie dough, as this can lead to tough cookies.
Make sure the butter is softened but not melted; this will ensure a light texture.
For a fun twist, try adding some white chocolate chips to the dough for extra sweetness.
Don’t let chilled cheesecake filling sit out too long or it will become difficult to encase in the dough.
Use a pusher or blender to break up any large strawberry chunks while cooking down the jam; this will help with smoother swirls.
Prepare the cheesecake filling and jam a day ahead to save time on baking day.

These Strawberry Cheesecake Cookies are not only a delightful treat but also provide a wonderful way to share love and joy through baking. I encourage you to experiment with flavors or fillings to make this recipe your own. Remember, every bite carries a taste of joy, nostalgia, and a bit of sweetness to brighten your day. Enjoy the moments you create with these cookies; they’re just waiting to become a cherished favorite in your home!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! If fresh strawberries aren’t available, you can use frozen ones. Just be sure to thaw them first and drain any excess moisture before making your jam. The flavor will still be delightful, although fresh strawberries do provide a more vibrant taste.

What’s the best way to freeze these cookies?

To freeze your Strawberry Cheesecake Cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They can stay fresh for up to 3 months.

Can I make these cookies gluten-free?

Certainly! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour. The other ingredients remain the same, and you’ll have a delicious gluten-free treat that everyone can enjoy!

How do I know when the cookies are done baking?

Look for the edges of the cookies to be golden brown, while the centers should still appear slightly soft. They will firm up as they cool. If you’re unsure, you can use a toothpick in the center; it should come out clean or with a few moist crumbs.