Introduction to Strawberry Cheesecake Cookies
If you’re looking for a delightful treat that perfectly combines the richness of cheesecake with the classic comfort of cookies, then strawberry cheesecake cookies are about to become your new favorite dessert. Imagine biting into a soft, chewy cookie only to be met with a luscious cream cheese filling and bursts of sweet strawberry jam—pure bliss!
These cookies are not just delicious; they are also a game-changer for your dessert repertoire. Perfect for gatherings, parties, or just a midday snack, they effortlessly impress with their unique flavor profile. The creamy cheesecake filling balances beautifully with the tartness of the strawberries, creating a harmonious taste that’s both indulgent and refreshing.
The beauty of this recipe lies in its versatility. Feel free to swap out strawberries for your favorite fruits or adjust the sweetness to your liking. For more inspiration, check out this guide on baking with seasonal fruits to make the most of your ingredients!
Whether you’re a baking novice or a seasoned pro, these strawberry cheesecake cookies are sure to bring joy to your kitchen and your palate—let's dive into the recipe!
Ingredients for Strawberry Cheesecake Cookies
Baking strawberry cheesecake cookies combines delightful flavors and textures to create a treat that's hard to resist. Here’s a breakdown of the ingredients you’ll need for each part of this delicious recipe.
Cheesecake Filling Ingredients
To achieve a creamy and luscious cheesecake center, gather:
- 6 oz cream cheese, cold
- 3 tablespoon granulated white sugar
- ½ teaspoon vanilla extract
These ingredients create a rich filling that perfectly complements the cookies, making each bite a burst of flavor.
Strawberry Jam Ingredients
Your strawberry cheesecake cookies need a sweet, fruity jam for added flavor. For that, you’ll need:
- 12 oz fresh strawberries, hulled and finely diced
- ¼ cup granulated white sugar
This homemade jam brings a delightful, tangy sweetness that pairs beautifully with the cheesecake and cookie layers.
Cookie Dough Ingredients
Now, for the essential cookie dough, gather the following:
- 2 ¾ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 teaspoon vanilla extract
- ¼ cup granulated white sugar (for rolling the dough)
These ingredients come together to create a soft, chewy base that perfectly envelops the cheesecake filling and strawberry jam. Since fresh strawberries can vary in sweetness, feel free to taste as you go and adjust the sugar levels as needed.
With all your ingredients ready, you’re just a few steps away from baking these delightful treats!
Step-by-Step Preparation of Strawberry Cheesecake Cookies
Making strawberry cheesecake cookies can be a delightful and rewarding experience. Packed with creamy cheesecake filling and a touch of strawberry jam, these cookies are perfect for gatherings or just a sweet treat for yourself. Let’s walk through the process together!
Prepare the Cheesecake Filling
First, we need that creamy cheesecake filling! Start by lining a small cookie sheet with parchment paper. In a small mixing bowl, combine:
- 6 oz (170 g) cold cream cheese
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla extract
Using an electric mixer, beat the mixture on medium-high speed until it’s fluffy—this should take about 2 minutes. Once it's ready, scoop out 18 portions (about 2 teaspoons each) and place them on the parchment paper. Slightly flatten each scoop to form thick discs, then pop them in the freezer until completely frozen. This step is crucial for having a lovely bite of cheesecake in each cookie!
Prepare the Strawberry Jam
While your cheesecake filling is chilling, let’s make the strawberry jam. Grab a medium pot and add:
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- ¼ cup (50 g) granulated white sugar
Cook these over medium heat for about 45 minutes. Remember to smash the strawberries halfway through for a smoother consistency. Stir continuously towards the end to prevent sticking. Your goal is to achieve a thick, rich jam, reduced to about ⅓ cup. Once it’s ready, let it chill in the fridge while we move on to the cookie dough.
Make the Cookie Dough
Now, the foundation of our strawberry cheesecake cookies—the dough! Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper. In one bowl, whisk together:
- 2 ¾ cups (344 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Set this mixture aside. In another large bowl, beat together:
- 1 cup (200 g) very softened unsalted butter
- 1 cup (200 g) granulated sugar
Aim for a fluffy texture (about 2 minutes). Incorporate an egg (at room temperature) and 2 teaspoon vanilla, mixing until pale and airy. Finally, combine your flour mixture, mixing on low speed until just incorporated.
Combine Ingredients and Form Cookies
Here comes the fun part! Push ¾ of your dough aside, flatten ¼ of it, and spoon in some jam. Layer the remaining dough and jam like a saucy pastry lasagna. With a rubber spatula, gently fold to create little pockets of jam and dough—don’t mix completely. Scoop out 18 portions (about 2 tablespoon each), flatten slightly, and center a frozen cheesecake disc. Encase it in dough, ensuring it’s well-covered.
Roll each cookie gently in granulated sugar before placing them on your baking sheet.
Bake Your Delicious Cookies
Now, let’s get baking! Place 6 cookies on your prepared baking sheet and bake for 11-12 minutes. Pro tip: right out of the oven, use a large circular cookie cutter to shape them perfectly. Allow the cookies to cool slightly on the sheet for about 10 minutes before transferring them to a cooling rack to finish.
And there you have it! Delicious, homemade strawberry cheesecake cookies that will impress anyone lucky enough to enjoy them. Perfect for sharing—if you can resist eating them all yourself!
Variations on Strawberry Cheesecake Cookies
Lemon Cheesecake Cookies
For a zesty take on strawberry cheesecake cookies, swap in a refreshing lemon-flavored cheesecake filling. Simply mix 6 oz of cold cream cheese with 3 tablespoon of granulated sugar and the zest and juice of one lemon. The bright flavors will add a delightful twist, and you can even incorporate a lemon glaze on top for an extra zing.
Chocolate-Dipped Strawberry Cookies
Take your strawberry cheesecake cookies to the next level by dipping the baked cookies into melted dark or milk chocolate. After cooling, simply drizzle or immerse half of each cookie in the warm chocolate, then let them set on parchment paper. The rich chocolate flavor perfectly complements the fruity filling and creates a stunning dessert that’s sure to impress at any gathering. For more unique ideas, check out Baker’s Journal for creative cookie inspirations!
Cooking Tips and Notes for Strawberry Cheesecake Cookies
Achieving the Perfect Cookie Texture
To ensure your strawberry cheesecake cookies turn out soft and chewy, be careful not to overmix the dough once you've added the dry ingredients. Mix until just combined. Additionally, flattening the cookie dough slightly before baking allows for a more even spread and prevents them from becoming too puffy. For that extra touch, consider chilling the dough for about 30 minutes; this helps the cookies hold their shape while baking.
Storing Your Cookies for Freshness
To keep your cookies deliciously fresh, store them in an airtight container at room temperature. If they last (which is a big if!), they can typically stay fresh for up to a week. For longer storage, consider freezing the cookies for up to three months. Just ensure they’re thoroughly cooled and packed securely to prevent freezer burn. When you're ready to enjoy them, thaw at room temperature for that just-baked flavor!
Serving Suggestions for Strawberry Cheesecake Cookies
Pairing Cookies with Beverages
Enjoying strawberry cheesecake cookies is more than just tasting; it’s about creating a delightful experience. Pair these cookies with a refreshing glass of iced tea or a smooth cup of coffee for a perfect afternoon snack. If you prefer something bubbly, try sparkling lemonade—it enhances the strawberries' flavors beautifully. As a fun twist, serve these cookies alongside a rich vanilla milkshake to satisfy your sweet tooth!
Creative Presentation Ideas
Make your cookie presentation stand out! Arrange the strawberry cheesecake cookies on a vibrant platter, garnishing with fresh strawberry slices or mint leaves. For a charming touch, stack them in a mason jar tied with a ribbon for gifting or table centerpiece. You can also serve them warm, with a scoop of vanilla ice cream on the side. Creative plating not only elevates the experience but also impresses your guests!
Time Breakdown for Strawberry Cheesecake Cookies
When you're craving something sweet like these strawberry cheesecake cookies, knowing how much time you'll need can make the process smoother. Here's a quick breakdown to help you plan your baking adventure!
Preparation Time
You'll want to set aside about 30 minutes to gather your ingredients, prepare the cheesecake filling, and cook down the strawberry jam. If you want, you can even make the cheesecake filling and jam ahead of time!
Cooking Time
Once you're ready to bake, the actual cooking will take about 12 minutes per batch. Depending on your oven, you might need to rotate the cookies for an even bake.
Total Time
In total, you're looking at around 1 hour of hands-on time, plus an additional chill time for the cheesecake filling. With that little investment, you'll end up with delicious cookies that are perfect for any occasion!
For more baking tips, check out resources on Cookies Baking Techniques or get inspired with various cookie ideas from The Pioneer Woman. Enjoy your baking!
Nutritional Facts for Strawberry Cheesecake Cookies
When indulging in strawberry cheesecake cookies, understanding their nutritional profile can help you enjoy them guilt-free. These cookies are a delightful balance of flavors and nutrients!
Calories
Each cookie contains approximately 150 calories, making them a satisfying treat without overindulging.
Sugar Content
With an intriguing mix of cream cheese and fresh strawberries, you'll find around 10 grams of sugar in each cookie, striking a perfect sweet spot.
Protein
Each cookie offers about 2 grams of protein, courtesy of the cream cheese and egg, making it a small source of protein in your day!
For more insights on nutrition, you can check out resources like NutritionData and USDA FoodData for accurate information on ingredients used in baking. Enjoy baking and indulging in these unique strawberry cheesecake cookies!
FAQ About Strawberry Cheesecake Cookies
Can I use frozen strawberries for the jam?
Absolutely! You can use frozen strawberries to make the jam for your strawberry cheesecake cookies. Just be sure to thaw and drain them to remove excess moisture before cooking. This will help achieve that perfect jam consistency, ensuring your cookies turn out delicious!
How do I make these cookies gluten-free?
To make these delightful cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum, which helps to mimic the baking properties of wheat flour. Your strawberry cheesecake cookies will still be soft and scrumptious!
What’s the best way to store unbaked cookie dough?
If you're not ready to bake all your cookies at once, storing unbaked cookie dough is super easy! Wrap the dough tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to a week or frozen for several months. Just be sure to let it soften at room temperature before baking. Enjoy the convenience!
For additional tips and tricks on baking, check out King Arthur Baking for expert advice!
Conclusion on Strawberry Cheesecake Cookies
In summary, strawberry cheesecake cookies offer a delightful fusion of flavors and textures that will impress your friends and family. The creamy filling and tangy jam create a delightful experience in every bite. So, gather your ingredients and enjoy baking these sweet treats—they’re worth every moment!
For more baking inspiration, check out this article on creative cookie recipes or dive into tips for perfecting your baking techniques. Happy baking!
Strawberry Cheesecake Cookies
Equipment
- Mixing Bowl
- electric mixer
- Cookie Sheet
- pot
- Cookie Scoop
- rubber spatula
- Parchment paper
- Cooling Rack
Ingredients
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tablespoon granulated white sugar
- ½ teaspoon vanilla
For the Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- ¼ cup granulated white sugar
For the Cookies
- 2 ¾ cups all purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 egg at room temperature
- 2 teaspoon vanilla
- ¼ cup granulated white sugar, for rolling dough in
Instructions
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
- Scoop the cheesecake filling into 18, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
- Pop them into the freezer until completely frozen.
For the Strawberry Jam
- Add the diced strawberries and sugar to a medium pot over medium heat.
- Cook for about 45 minutes, smashing half way through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker.
- Remove from the heat and pop in the fridge to chill while working on the dough.
For the Cookies
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
- In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
- Add in the dry ingredients. Mix on low speed just until combined.
- Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough on the bottom of the bowl. Spoon ¼ of the jam onto that section of dough. Add ¼ of the dough on top of that section and spoon ¼ of the jam on top. Repeat twice more.
- Cut the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
- Scoop the dough into 18 portions with a 2 tablespoon cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Close the cheesecake in with the cookie dough.
- Shape each cookie dough section into a slightly flattened disc, rather than a ball.
- Roll the cookie dough in sugar.
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.
- Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!
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