Strawberry Cheesecake Filled Cookies (Print Format)
Soft, jam-swirled cookies with creamy cheesecake centers and bursts of fresh strawberry flavor in every bite.
# Ingredients:
→ Strawberry Jam
01 -
280 grams fresh strawberries, finely diced
02 -
42 grams light brown sugar
→ Cheesecake Filling
03 -
170 grams cream cheese
04 -
38 grams granulated sugar
05 -
1/2 teaspoon vanilla extract
→ Strawberry Cookies
06 -
113 grams unsalted butter, melted
07 -
150 grams granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
315 grams all-purpose flour
11 -
1/2 teaspoon baking powder
12 -
1/2 teaspoon baking soda
13 -
1/2 teaspoon salt
14 -
130 grams fresh strawberries, finely diced
15 -
1/4 cup prepared strawberry jam
16 -
Granulated sugar for sprinkling
# Steps:
01 -
Wash, dry, and hull the strawberries. Place finely diced strawberries and brown sugar in a medium pot. Stir well and cook over medium-high heat, stirring occasionally, until very thick and reduced to about 1/3-1/4 cup. Set aside to cool. Measure out 1/4 cup and chill in the fridge.
02 -
Beat softened cream cheese, sugar, and vanilla extract until smooth. Line a tray with baking paper and scoop 12 portions (about 1 tablespoon each). Slightly flatten each ball and freeze for 1 hour or until firm.
03 -
Preheat oven to 175℃ (350℉). Line 2 baking sheets with parchment paper. In a bowl, combine melted butter, vanilla, and sugar. Whisk well. Add one egg and whisk until fully incorporated. Fold in flour, baking powder, baking soda, and salt using a spatula. Stir in diced strawberries.
04 -
Flatten part of the dough and spread 1/3 of the jam. Repeat layering dough and jam until evenly distributed. Ensure dough remains swirled, not fully tinted pink.
05 -
Divide the dough into 12 portions and chill for 30 minutes. Flatten each portion, place a frozen cheesecake disc in the center, and wrap dough completely around it. Shape into balls and arrange on prepared sheets with 10 cm (4 inches) spacing. Slightly flatten and sprinkle sugar on top.
06 -
Bake for 13-16 minutes or until edges are light golden brown. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge for longer preservation.