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
Cookie Dough
- 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
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, using an electric mixer at medium-high speed, blend the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract until fluffy and smooth, about 2 minutes. Scoop into twenty 2-teaspoon portions onto the cookie sheet and flatten each to a thick disc using the back of a spoon. Freeze until completely solid.
- Make the Strawberry Jam: Combine the diced strawberries and 1/4 cup sugar in a medium pot over medium heat. Cook for about 45 minutes, mashing the strawberries halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should thicken to about 1/3 cup volume. Remove from heat and refrigerate to chill while preparing the dough.
- Prepare Cookie Dough: Preheat oven to 350℉ (175℃) and line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl, cream softened butter with 1 cup sugar using an electric mixer on high speed until fluffy, about 2 minutes. Add egg and 2 tsp vanilla and beat on medium speed until pale and very fluffy, about 1-2 minutes.
- Combine Dough & Jam: Mix dry ingredients into wet on low speed until just combined. Push three-quarters of dough to the side; flatten remaining quarter in the bowl bottom. Spoon one-quarter of the jam onto flattened dough, then cover with another quarter of dough and add another quarter of jam on top. Repeat this layering twice more. Using a spatula, cut the dough into quarters and gently fold just enough to distribute jam pockets without fully mixing.
- Assemble Cookies: Scoop dough into twenty 2-tablespoon portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, then cover completely with cookie dough, shaping into a slightly flattened disc. Roll each cookie in 1/4 cup sugar. Keep the frozen cheesecake discs in the freezer until ready to use.
- Bake the Cookies: Place 6 cookies per baking sheet lined with parchment paper. Bake for 11-12 minutes. When removed from oven, use a large circular cookie cutter to gently shape cookies perfectly round. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Using cold cream cheese is essential for a thicker filling that holds shape during baking.
- Chilling the strawberry jam before folding it into the dough helps maintain jam pockets in the cookies.
- Gently folding jam into dough ensures distinct jam spots instead of a blended mixture.
- Flattening cookies before baking helps them retain shape and ensures even baking.
- Freezing the cheesecake filling discs prevents leakage and keeps the filling intact inside the cookies.
- Use a cookie cutter after baking for a neat, uniform cookie shape.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
