Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Strawberry Jam
01 -
10 oz (280 grams) fresh strawberries, finely diced
02 -
3½ tablespoons (42 grams) light brown sugar
→ Cheesecake Filling
03 -
6 oz (170 grams) cream cheese, softened
04 -
3 tablespoons (38 grams) granulated sugar
05 -
½ teaspoon vanilla extract
→ Strawberry Cookies
06 -
½ cup (113 grams) unsalted butter, melted
07 -
¾ cup (150 grams) granulated sugar
08 -
1 egg
09 -
1 teaspoon vanilla extract
10 -
2½ cups (315 grams) all-purpose flour
11 -
½ teaspoon baking powder
12 -
½ teaspoon baking soda
13 -
½ teaspoon salt
14 -
¾ cup (130 grams) finely diced fresh strawberries
15 -
¼ cup homemade strawberry jam
16 -
Extra granulated sugar for sprinkling
# Instructions:
01 -
Wash and hull the strawberries, then dice them finely. Put them in a medium pot with the brown sugar and stir well. Cook over medium-high heat, stirring occasionally, until it thickens up and reduces to about a third or quarter cup. Let it cool, then measure out a quarter cup and chill it in the fridge.
02 -
Beat together the softened cream cheese, sugar, and vanilla until smooth. Line a tray with parchment paper and scoop out 12 portions of the filling, about one tablespoon each. Flatten each portion slightly into a disc and freeze for an hour until completely firm.
03 -
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a bowl, whisk together the melted butter, vanilla, and sugar until the sugar dissolves. Add the egg and whisk well.
04 -
Mix together the flour, baking powder, baking soda, and salt. Fold this into the wet ingredients with a spatula. The dough will be very thick and look dry, but that's normal. Fold in the diced strawberries.
05 -
Push about three-quarters of the dough to one side of the bowl. Flatten the remaining dough on the bottom. Dot about a third of the jam onto it. Scrape down half the dough from the side to cover, then dot with another third of the jam. Repeat with the rest of the dough and jam. This creates a swirled effect without turning everything pink.
06 -
Scoop the dough into 12 equal portions and chill in the fridge for 30 minutes.
07 -
Take each chilled dough portion and flatten it out. Place a frozen cheesecake disc in the center and wrap the dough around it completely to seal. Shape into a ball. If the dough sticks to your hands, wet them or spray with a little cooking spray.
08 -
Place the cookies on the prepared baking sheets, spacing them 4 inches apart. Bake only 6 at a time since they're large. Flatten each ball slightly and sprinkle with sugar. Bake for 13 to 16 minutes until the edges turn light golden brown.
09 -
Let the cookies cool on the baking sheet for 10 minutes before moving them to a cooling rack. They're too soft to move right away. Store at room temperature for one day, or in the fridge in an airtight container for longer storage.
# Notes:
01 -
These cookies are large, so bake only 6 at a time with plenty of space between them
02 -
The cheesecake filling must be frozen solid before assembling or it will leak out
03 -
The dough will look dry but don't add liquid - it comes together when you work with it
04 -
Store in the fridge because of the cream cheese filling
05 -
Fresh strawberries work best for both the jam and the cookie dough