Description
Delightful cookies that combine the creamy goodness of cheesecake with the sweetness of strawberries, perfect for any occasion.
Ingredients
Scale
- 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 (for the strawberry filling)
- 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 the cookie dough)
- 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
- Prepare the cream cheese filling by mixing cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy. Freeze in portions.
- Cook diced strawberries with 1/4 cup sugar for 45 minutes, then chill the jam.
- Preheat oven to 350°F (175°C) and prepare baking sheets. Mix dry ingredients.
- Beat butter and 1 cup sugar until fluffy, then add egg and 2 tsp vanilla. Mix until pale.
- Gradually add dry ingredients and mix until combined.
- Layer dough and chilled jam in a bowl; fold to create pockets of jam.
- Portion dough, encase cheesecake discs, and roll in sugar.
- Bake cookies for 11-12 minutes; shape while warm and cool on a rack.
Notes
Ensure the cream cheese is cold for easy mixing, avoid overmixing the dough, and watch baking time for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg