Description
Delicious cookies that combine the flavors of creamy cheesecake and fresh strawberries, perfect for any occasion.
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
Instructions
- Line a small cookie sheet with parchment paper. In a small bowl, mix cold cream cheese, 3 tbsp of sugar, and 1/2 tsp of vanilla until fluffy. Scoop filling into 18 portions, flatten slightly, and freeze.
- Cook diced strawberries with 1/4 cup sugar over medium heat for about 45 minutes, smashing strawberries halfway, until thick. Chill in the refrigerator.
- Preheat oven to 350℉ (175℃) and line baking sheets with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and 1 cup sugar until fluffy. Add egg and 2 tsp vanilla; mix until pale.
- Mix in dry ingredients until combined. Layer the dough with jam and cut into quarters to create pockets of jam.
- Scoop dough, encase frozen cheesecake disc, flatten into discs, and roll in reserved sugar.
- Bake cookies on prepared sheets for 11-12 minutes. Use a cookie cutter post-baking for perfect rounds.
- Cool for 10 minutes before transferring to a rack.
- Serve warm or at room temperature, optionally with ice cream.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze individually wrapped for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American