Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry cheesecake cookies are soft, creamy, and bursting with fruity flavor. This easy recipe combines the richness of cream cheese with the sweetness of strawberry jam, creating an irresistible treat perfect for any occasion.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup strawberry jam

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, beat the butter, cream cheese, and sugar until smooth and creamy.
4. Step 4: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix just until incorporated.
6. Step 6: Scoop the dough onto the prepared baking sheet, spacing the cookies apart.
7. Step 7: Spoon a small amount of strawberry jam onto each dough ball.
8. Step 8: Gently swirl the jam into the surface of each cookie using a toothpick or knife.
9. Step 9: Bake for 12-15 minutes, until the edges are set and the centers remain slightly soft.
10. Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For best results, ensure butter and cream cheese are softened but not melted to prevent spreading.
• Try substituting strawberry jam with raspberry, blueberry, or mixed berry jams for different flavors.
• Use a chilled baking sheet to reduce cookie spreading.
• Swirling the jam gently helps keep a marbled effect without sinking too deep.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To enjoy warm cookies, reheat briefly in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do these cookies need to be refrigerated?

They can sit at room temperature for short-term storage, but refrigeration is recommended for keeping them fresh longer.

Can I freeze the dough?

Absolutely. Freeze the dough balls without jam, then add the jam just before baking.

Why did my cookies spread too much?

The dough was likely too warm or the butter was overly soft. Try chilling the dough before baking.

Can I use other fruit jams?

Yes, raspberry, blueberry, or mixed berry jams all work wonderfully in this recipe.

Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 121 reviews

Strawberry cheesecake cookies are soft, creamy, and fruity treats that combine the rich flavors of cream cheese with the sweetness of strawberry jam. These cookies offer a delightful twist on classic cheesecake, baked into a portable, shareable form perfect for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Additional

• ⅓ cup strawberry jam

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
3. Cream Butter and Cheese: In a separate bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is smooth and creamy, creating a rich base for the cookies.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamy mixture, mixing thoroughly to achieve a homogenous batter.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined to avoid overworking the dough.
6. Scoop Dough: Use a spoon or cookie scoop to drop dough balls onto the prepared baking sheet, spacing them evenly to allow for slight spreading during baking.
7. Add Strawberry Jam: Spoon a small amount of strawberry jam onto the top of each dough ball. Use a toothpick or knife to gently swirl the jam into the cookie surface, creating marbled patterns.
8. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and the centers remain slightly soft for a tender bite.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they set perfectly.

Notes

• These cookies can be stored at room temperature for a short period but are best refrigerated for longer freshness.
• The dough balls can be frozen without jam; add jam just before baking to maintain the fresh fruit flavor.
• If cookies spread too much, the dough was probably too warm or the butter overly soft; chill dough as needed before baking.
• Other fruit jams like raspberry, blueberry, or mixed berry make excellent substitutes for strawberry jam.

Keywords: cheesecake cookies, strawberry cheesecake cookies, strawberry cookies, cream cheese cookies, fruity cookies