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Easy Strawberry Cookies Recipe

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4.1 from 25 reviews

These EASY Strawberry Cookies feature a luscious cream cheese cheesecake filling and a homemade thick strawberry jam swirled throughout soft, tender cookie dough. Each cookie is perfectly sweet and satisfying with delightful pockets of fruity jam and creamy cheesecake inside. Ideal for berry lovers and cookie fans alike, this recipe offers a fun twist on classic cookies with rich textures and flavors baked to perfection.

  • Total Time: 2 hours 11 minutes
  • Yield: 18 cookies

Ingredients

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Strawberry Jam

  • 12 oz (340 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50 g) granulated white sugar

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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract on medium-high speed with an electric mixer until fluffy and sugar is dissolved, about 2 minutes. Scoop mixture into eighteen 2-teaspoon portions onto the lined cookie sheet, flatten slightly into discs. Freeze until completely frozen.
  2. Make Strawberry Jam: Place diced strawberries and 1/4 cup sugar into a medium pot over medium heat. Cook, stirring frequently and smashing berries halfway through with a wooden spoon, for about 45 minutes. Towards the end, stir continuously to prevent sticking as jam thickens. The jam should reduce to about 1/3 cup (80 ml) and be very thick. Remove from heat and chill in the refrigerator.
  3. Preheat Oven & Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar on high speed with an electric hand mixer or stand mixer fitted with a paddle attachment until fluffy, about 2 minutes.
  5. Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla extract to the butter mixture and mix on medium speed until pale and very fluffy, about 1-2 minutes.
  6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined.
  7. Layer Jam into Dough: Push 3/4 of the dough to the side of the bowl. Flatten 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the chilled jam onto that dough section, then layer another 1/4 of the dough on top, followed by another 1/4 of the jam. Repeat layering to evenly disperse jam pockets.
  8. Fold Jam Slightly into Dough: Cut the layered dough into quarters with a rubber spatula and fold each section just until jam is slightly incorporated but not fully mixed, creating pockets of jam throughout the dough.
  9. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion dough into 18 equal pieces. Slightly flatten each scoop, place a frozen cheesecake disc in the center, then encase the cheesecake completely with dough. Shape each cookie into a slightly flattened disc to ensure even baking.
  10. Roll in Sugar: Roll each assembled cookie dough ball in the 1/4 cup granulated sugar reserved for coating.
  11. Bake Cookies: Transfer cookies to prepared baking sheets, 6 per sheet. Bake in the preheated oven for 11-12 minutes. After baking, press around each cookie gently with a large circular cookie cutter to perfect the shape while still warm.
  12. Cool and Serve: Allow cookies to cool on baking sheets for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Ensure cream cheese is cold when making the filling for easier scooping and better texture.
  • Freezing the cheesecake filling discs helps maintain shape while baking.
  • Cook strawberry jam slowly to achieve the thick consistency needed for delicious jam pockets.
  • Do not over-mix jam into dough; you want distinct pockets for best flavor and appearance.
  • Flatten cookies slightly before baking to help even cooking and spreading.
  • Shaping cookies with a cookie cutter right after baking gives a neat, professional look.
  • Cookies can be stored in an airtight container for up to 3 days; jams and cheesecake fillings can be made ahead.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-strawberry-cookies-recipe/