Description
Delightful cookies that blend the creamy flavor of cheesecake with the sweet taste of strawberries.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 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
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Line a small cookie sheet with parchment paper. In a small bowl, mix cream cheese, sugar, and vanilla until fluffy, about 2 minutes. Scoop filling into 18 portions on the baking sheet and freeze until completely frozen.
- In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, mashing strawberries halfway through until it reduces to a thick jam. Chill in the refrigerator.
- Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat softened butter and granulated sugar in a large bowl until fluffy. Add egg and vanilla, mixing until pale and fluffy.
- Add dry ingredients to the wet mixture, mixing until combined. Layer dough and jam three times, then fold the mixture to create pockets of jam.
- Portion out dough, encasing a frozen cheesecake disc in each, and rolling in granulated sugar.
- Place cookies on baking sheets and bake for 11–12 minutes. Use a circular cookie cutter to shape cookies immediately after baking. Cool on a rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American