Strawberry-Filled Cheesecake Cookies
32 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 12 min | 32 min |
Introduction
These strawberry-filled cheesecake cookies taste like little bites of creamy cheesecake wrapped in soft, buttery cookie dough.
They are perfect for spring parties, baby showers, or any time you crave an easy, bakery-style treat at home.
The rich cream cheese dough and sweet strawberry preserves create a tender, melt-in-your-mouth cookie with a pretty jam-filled center.
Ingredients (20 servings)
Ingredients for the Cookie Dough:
Ingredients for the Filling:
Ingredients for Optional Garnish:
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How to Make Strawberry-Filled Cheesecake Cookies
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Preheat oven and prepare pans
Preheat your oven to 350°F so it is fully hot by the time the cookie dough is ready.
Line one or two baking sheets with parchment paper or silicone baking mats for easy release and cleanup.
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Cream butter, cream cheese, and sugar
In a large mixing bowl, beat the softened butter and cream cheese together with a hand mixer until smooth and creamy.
Add the granulated sugar and continue beating until the mixture looks fluffy and slightly lightened in color.
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Add egg and vanilla
Beat in the egg and vanilla extract, scraping down the sides of the bowl so everything mixes evenly.
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Combine dry ingredients and form dough
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the dry ingredients to the wet mixture and beat on low speed just until a soft, thick dough forms.
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Chill the dough (recommended)
Cover the bowl and chill the dough in the refrigerator for about 30 minutes to make scooping and shaping easier.
If you are in a hurry, you can skip chilling, but the cookies may spread a little more.
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Shape cookies and add strawberry filling
Use a small cookie scoop or spoon to portion heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them apart.
Gently press an indentation into the center of each dough ball with your thumb or the back of a measuring spoon.
Spoon a small dollop of strawberry preserves into each indentation, being careful not to overfill so the jam stays put.
If using extra preserves for garnish, add a tiny swirl on top of the filling now, before the cookies bake.
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Bake and cool
Bake the cookies for 10 to 12 minutes, until the edges look set and the bottoms are just lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Substitutions
- Strawberry preserves -> raspberry preserves
- Raspberry preserves add a tangier berry flavor while keeping the bright red color and soft jam center very similar.
- Strawberry preserves -> strawberry preserves mixed with lemon curd
- Stir equal parts strawberry preserves and lemon curd for a cheesecake cookie with a brighter, more citrusy filling and creamy feel.
- All-purpose flour -> 1:1 gluten-free baking flour
- Use a cup-for-cup gluten-free blend with xanthan gum so the cookies stay soft, tender, and thick instead of crumbly.
Tips
- Soften ingredients properly
- Bring butter and cream cheese to room temperature so they blend smoothly without lumps and trap more air for tenderness.
- Measure flour correctly
- Lightly spoon flour into the measuring cup, then level it off so the dough does not turn dry or dense.
- Avoid overbaking
- Pull the cookies from the oven when the centers still look slightly soft because they will finish setting as they cool.
- Use a small scoop
- A small cookie scoop keeps the portions even, which helps the cookies bake uniformly and hold the jam more neatly.
- Prevent jam overflow
- Leave a small dough rim around the jam so it has a barrier and does not leak over the edges.
Nutrition Facts *
| Energy | 141 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much in the oven?
- Warm dough is the most common cause, so chill it longer until firm enough to scoop cleanly. Also check that you measured flour correctly and are not placing dough on a hot baking sheet.
- How do I know when cheesecake cookies are done?
- The edges should look set and the bottoms lightly golden, but the centers should still appear soft and slightly puffy. If you wait until they look completely firm, they will cool into a drier, less tender texture.
- Can I use fresh strawberries instead of preserves?
- Fresh strawberries release a lot of juice, so they will make messy puddles instead of a tidy jam center. If you want to add fresh fruit, chop it very small and mix a spoonful into the preserves first.
- Can I make the dough ahead of time?
- Yes, you can refrigerate the dough tightly covered for up to 24 hours before scooping and baking. If the dough feels very firm, let it sit at room temperature for 10 to 15 minutes until scoopable.
Serving Suggestions
These strawberry-filled cheesecake cookies make a lovely dessert plate with hot coffee, herbal tea, or a glass of chilled milk.
For a fun twist, drizzle cooled cookies with melted white chocolate or dust lightly with powdered sugar before serving to guests.
More pairings:
Reviews
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Clara, Columbus, OH: Creamy centers, jammy bites, pure bliss.
: Love hearing that, Clara, those creamy cheesecake centers with the jammy strawberry middle are exactly the goal! 🍓
Made this recipe? How did it go?
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