Hey there, cookie lovers! I’m Daniel from Reciqa, and today we’re diving into something truly special: Strawberry Cheesecake Cookies. You know, for me, cooking has always been about more than just food – it’s about creating moments of joy and connection. These cookies are the perfect example! They’re this amazing mashup of creamy cheesecake and sweet strawberry jam all wrapped up in a soft, buttery cookie. Trust me, they’re a little bit of sunshine in every bite, and they’re just begging to be made for your next get-together, or honestly, just because!
Why You’ll Love These Strawberry Cheesecake Cookies
Get ready to fall in love with these gems because they’re:
- Super easy to whip up, even for beginners!
- Packed with that dreamy combo of strawberry and cheesecake flavors.
- Perfect for picnics, parties, or just a cozy afternoon treat.
- Guaranteed to bring smiles all around!
Crafting the Perfect Strawberry Cheesecake Cookies: A Step-by-Step Guide
Don’t let the fancy flavors fool you; making these Strawberry Cheesecake Cookies is totally doable. We’ll walk through it together, step by simple step, so you can create cookie magic right in your own kitchen.
Ingredients for Your Strawberry Cheesecake Cookies
Okay, let’s get our mise en place ready for these amazing Strawberry Cheesecake Cookies! Having everything prepped makes the whole process so much smoother, trust me. We’ve got a few components, but they all come together beautifully. Just make sure your cream cheese is nice and cold for the filling, and your butter is super soft for the cookies – that’s key!
For the Creamy Cheesecake Filling
You only need a few things here: 6 ounces (that’s 170 grams) of cold cream cheese, 3 tablespoons (about 38 grams) of granulated sugar, and half a teaspoon of vanilla extract. We’ll mix these up until they’re light and fluffy.
For the Sweet Strawberry Jam
For our jammy center, grab 12 ounces (around 340 grams) of fresh strawberries. Make sure to hull them and dice them up nice and small. You’ll also need 1/4 cup (50 grams) of granulated sugar to help them break down and get sweet. We’ll cook this down until it’s a lovely, thick jam. You can learn more about making strawberry jam here.
For the Soft Cookie Dough
Now for the cookie part! You’ll need 2 and 3/4 cups (that’s 344 grams) of all-purpose flour, but be sure to spoon it into your measuring cup and level it off – don’t scoop directly from the bag! We also need 1/2 teaspoon each of baking powder and baking soda, plus 1/2 teaspoon of salt. For the wet ingredients, grab 1 cup (200 grams) of granulated sugar, 1 cup (227 grams) of unsalted butter that’s *very* softened (seriously, leave it out for a good hour or two!), one room-temperature egg, and 2 teaspoons of vanilla extract. Oh, and don’t forget an extra 1/4 cup (50 grams) of granulated sugar for rolling the dough balls in before baking!
How to Prepare These Delightful Strawberry Cheesecake Cookies
Alright, let’s get down to business and make these amazing Strawberry Cheesecake Cookies! It might seem like a few steps, but trust me, it’s all super straightforward and totally worth it. I like to think of it like building little flavor bombs, and the joy of biting into that creamy cheesecake and jammy center makes all the effort melt away.
Preparing the Cheesecake Filling and Jam
First things first, let’s get our cheesecake filling and strawberry jam ready. For the filling, just pop that cold cream cheese, sugar, and vanilla into a bowl. Give it a good mix with your electric mixer until it’s all light and fluffy – about 2 minutes should do it. Then, spoon out little 2-teaspoon dollops onto a parchment-lined baking sheet and flatten them a bit. Pop these into the freezer until they’re solid; this is super important so they don’t melt into the cookie dough! For the jam, toss your diced strawberries and sugar into a pot. Cook it over medium heat, mashing them up halfway through. Keep stirring, especially towards the end, as it thickens. You want about 1/3 cup of jam, so let it cool completely.
Assembling the Strawberry Cheesecake Cookies
Now for the fun part – putting it all together! First, preheat your oven to 350℉ (175℃) and get two baking sheets lined with parchment paper. Whisk together your flour, baking powder, baking soda, and salt in a bowl. In a separate big bowl, cream together that super-soft butter and sugar until it’s nice and fluffy. Then, beat in the egg and vanilla until it’s pale and looks good. Gradually add the dry ingredients to the wet, mixing on low speed just until it’s combined. Don’t overmix! Now, take about a quarter of your dough and flatten it in the bowl. Spoon about a quarter of your jam on top, then add another quarter of the dough. Spoon more jam on that, and repeat twice more. Gently fold the dough over itself a few times to get those lovely jam pockets. Scoop about 2 tablespoons of dough for each cookie, flatten it slightly, place a frozen cheesecake disc right in the middle, and then carefully wrap the dough all around it, making sure it’s completely covered. Shape them into nice, slightly flattened discs.
Baking and Finishing Your Strawberry Cheesecake Cookies
Before you bake, give those dough balls a little roll in the extra sugar – it gives them a lovely sparkle and a bit of crunch! Bake the cookies in batches of about 6 at a time for 11 to 12 minutes. Right after they come out of the oven, while they’re still hot and soft, use a round cookie cutter to gently shape any cookies that have spread out. This little trick gives them that perfect, uniform look! Let them cool on the baking sheet for about 10 minutes because they’re super delicate when warm. Then, carefully transfer them to a wire rack to cool completely. The wait is the hardest part, I know, but they are so worth it!
Tips for Baking Perfect Strawberry Cheesecake Cookies
Okay, so you want those perfect Strawberry Cheesecake Cookies every single time, right? I’ve got you covered! A few little tricks can make all the difference in getting that amazing texture and flavor.
Ensuring Consistent Cheesecake Centers
The secret to that gooey cheesecake center? Make sure those cheesecake discs are *rock solid* when they go into the dough. Freeze them until they’re completely frozen through. When you’re wrapping the dough around them, really seal the edges well so that creamy center stays put while baking. For more baking tips, check out this guide from Reciqa.
Achieving the Ideal Cookie Texture
For that soft, chewy cookie with just a hint of crispiness on the edges, don’t overmix the dough once you add the dry ingredients. Just mix until it’s *barely* combined. Also, baking them for 11-12 minutes is usually spot on, but keep an eye on them – you want them to look set but still a little soft in the middle. Understanding the science behind baking can help achieve this; you can read more about ingredient properties.
Frequently Asked Questions About Strawberry Cheesecake Cookies
Got questions about whipping up these delightful Strawberry Cheesecake Cookies? I totally get it! It’s always good to have a little extra guidance.
Q: How should I store these cookies?
Keep them in an airtight container at room temperature for about 3-4 days. Honestly, though, they disappear so fast, you probably won’t have any left to store!
Q: Can I use store-bought jam instead of making my own?
Absolutely! If you’re short on time, a good quality strawberry jam will work just fine. Just make sure it’s a thicker consistency so it doesn’t make the cookies too gooey.
Q: My cheesecake melting out! What did I do wrong?
Oops! That usually happens if the cheesecake discs weren’t frozen solid enough. Make sure they’re completely frozen before you wrap them in the dough. Also, ensure the dough completely encases the filling.
Q: Can I add other mix-ins to the cookie dough?
You could try adding a few white chocolate chips or some finely chopped fresh strawberries to the dough itself, but be careful not to overmix!
Understanding the Nutritional Value of Strawberry Cheesecake Cookies
When you’re enjoying these delicious Strawberry Cheesecake Cookies, it’s good to have an idea of what’s in them. Keep in mind these are just estimates, since everyone’s baking can turn out a little differently! Typically, one cookie has around 250 calories, with about 15g of fat and 28g of carbohydrates. They also have about 20g of sugar and 3g of protein. It’s a sweet treat, for sure, but totally worth it! For more information on general nutrition, you can check out the National Nutrition website.
Serving and Storing Your Strawberry Cheesecake Cookies
These gorgeous Strawberry Cheesecake Cookies are pretty perfect just as they are, but if you want to elevate them even more, try serving them slightly warm with a cold glass of milk or a nice cup of coffee. They’re also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra decadent! Once they’ve cooled completely, store any leftovers in an airtight container at room temperature. They should stay wonderfully fresh for about 3 to 4 days, though honestly, they tend to disappear much faster than that!
Strawberry Cheesecake Cookies: 12 Amazing Bites
- Total Time: 1 hour 7 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Enjoy these delightful Strawberry Cheesecake Cookies, a perfect blend of creamy cheesecake and sweet strawberry jam encased in a soft, buttery cookie. These cookies are a wonderful treat for any occasion, bringing together classic flavors in a fun, new way. Daniel from Reciqa shares this recipe, inspired by his belief that cooking should be joyful, comforting, and about creating memories.
Ingredients
- For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- For the Strawberry Jam:
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- For the Cookies:
- 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
- For the Cheesecake Filling: Line a small cookie sheet with parchment paper. Add cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and sugar dissolves, about 2 minutes. Scoop into 18, 2 tsp portions onto the baking sheet. Flatten each scoop slightly with the back of a spoon. Freeze until completely frozen.
- For the Strawberry Jam: Add diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through. Stir continuously towards the end as it thickens. Reduce to a heaping 1/3 cup (80 ml). Remove from heat and chill.
- For the Cookies: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream softened butter and granulated sugar in a large bowl with an electric hand mixer until fluffy, about 2 minutes. Add egg and vanilla; mix until pale and fluffy, about 1-2 minutes.
- Add dry ingredients to the wet ingredients. Mix on low speed just until combined.
- Divide dough into four portions. Flatten one portion at the bottom of the bowl. Spoon 1/4 of the jam onto that section. Add another 1/4 of the dough on top, then spoon 1/4 of the jam on top. Repeat twice more.
- Cut the dough in quarters and fold each section just until the jam is slightly folded in, creating pockets of jam.
- Scoop dough into 18 portions with a 2 tbsp cookie scoop. Flatten slightly. Place a frozen cheesecake disc in the center of each portion. Cover the cheesecake completely with cookie dough. Shape into slightly flattened discs.
- Roll the cookie dough balls in sugar. Keep remaining cheesecake balls in the freezer until needed.
- Transfer dough to prepared baking sheets. Bake 6 cookies at a time for 11-12 minutes. Use a circular cookie cutter around the cookies immediately after baking to shape them.
- Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Serve.
Notes
- For perfectly round cookies, use a circular cookie cutter around them immediately after they come out of the oven.
- Keep the cheesecake discs in the freezer until you are ready to assemble each batch of cookies.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
