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Strawberry Cheesecake Cookies

These cookies feature a soft, chewy cookie base filled with pockets of strawberry jam and a creamy cheese mixture, resembling miniature strawberry cheesecakes in cookie form. They are baked until golden and have a tender, slightly chewy texture with vibrant strawberry and tangy cheese flavors throughout.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup strawberry jam
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar

Equipment

  • Mixing bowls
  • Whisk or electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, and the mixture turns pale.
  3. Add the egg and vanilla extract to the creamed mixture, then beat again until well combined and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, folding or mixing on low speed until just combined—your cookie dough will be soft and slightly sticky.
  5. In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, about 1-2 minutes.
  6. Scoop out about a tablespoon of cookie dough, flatten it slightly in your hand, and place a small spoonful of strawberry jam in the center. Top with a little of the cream cheese mixture, then fold the dough over to seal, forming a ball or disc.
  7. Place the formed cookies onto the prepared baking sheet, spacing them about 2 inches apart. Lightly press them down to flatten slightly.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies feel set but still soft in the center.
  9. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this helps them set and prevents sticking.
  10. Once cooled, enjoy these tender, chewy cookies with vibrant strawberry jam pockets and a hint of cream cheese filling throughout.

Notes

For an extra burst of strawberry flavor, sprinkle fresh sliced strawberries on top before baking. Store in an airtight container for up to 3 days for best freshness.