Description
Deliciously soft cookies filled with sweet strawberry jam and a cool cheesecake center, resembling a small cake in every bite.
Ingredients
Scale
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 1/4 cup granulated white sugar (for jam)
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar (for dough)
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
- Make the cheesecake filling: Mix cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper. Freeze until solid.
- Cook the strawberry jam: Combine diced strawberries and 1/4 cup sugar in a medium pot. Cook for 45 minutes, smashing strawberries halfway through. Cool the jam in the refrigerator.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Make dough: In a separate bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 tsp vanilla extract. Gradually mix in the dry ingredients until combined.
- Fold in jam: Layer the dough and chilled jam in quarters, folding lightly to create pockets of jam throughout the dough. Do not fully mix; you want streaks and pockets.
- Assemble cookies: Scoop dough portions and flatten them. Place a frozen cheesecake disc in the center. Enclose the filling completely with dough. Roll each cookie in 1/4 cup sugar for a sparkly finish.
- Bake: Preheat oven to 350°F (175°C). Bake the cookies for 11-12 minutes, six at a time. While warm, press the cookies with a round cutter to perfect their shape. Let the cookies cool on a rack.
Notes
Serve cookies at room temperature with a glass of milk, tea, or coffee. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg