Description
Soft and chewy sugar cookies filled with a creamy cheesecake filling and swirled with a homemade strawberry jam. These Strawberry Cheesecake Cookies are the perfect combination of cookie and cheesecake!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Place over medium heat and bring to a simmer. Simmer, stirring occasionally, for 10-15 minutes, or until the strawberries have broken down and the mixture has thickened into a jam-like consistency. Remove from heat and let cool completely.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat until well combined. Beat in the egg yolk and vanilla extract until smooth and incorporated. Set aside.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove one disc of cookie dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Use a 3-inch round cookie cutter to cut out circles of dough. Re-roll the scraps to cut out more circles.
- Place the cookie dough circles on the prepared baking sheet, leaving about 2 inches between each cookie.
- Using your thumb or the back of a spoon, gently press an indentation in the center of each cookie dough circle, creating a well for the cheesecake filling.
- Spoon about 1 teaspoon of the cheesecake filling into each indentation.
- Using a small spoon or a toothpick, gently swirl a small amount of the cooled strawberry swirl into the cheesecake filling of each cookie.
- Repeat steps 7-12 with the remaining cookie dough.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the cheesecake filling is set.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use softened butter and cream cheese for a smooth texture.
- Don’t overmix the dough.
- Chill the dough to prevent spreading.
- Cool the strawberry swirl completely before using.
- Don’t overbake the cookies.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 12 minutes