Introduction to Strawberry Cheesecake Cookies
If you're on the hunt for a delectable treat that takes dessert to the next level, strawberry cheesecake cookies are a game-changer. Imagine biting into a perfectly soft and chewy cookie, only to discover a delightful surprise in the center—a creamy vanilla cheesecake filling! The combination of jammy strawberries throughout the cookie gives you that burst of fresh flavor, reminiscent of everyone’s favorite strawberry cheesecake dessert.
Why Strawberry Cheesecake Cookies Are a Game-Changer?
What makes these cookies so special? First, they offer the best of both worlds: the classic flavors of strawberry cheesecake in a handy cookie format. Who wouldn’t want to indulge in a sweet treat that’s easy to share and perfect for any occasion? Plus, they’re surprisingly simple to make, featuring ingredients you probably already have at home.
By incorporating a creamy cheesecake center with fresh strawberry jam, these cookies elevate the usual cookie experience to something more gourmet. Whether you’re serving them at a gathering, gifting them to friends, or simply treating yourself, they’re bound to impress.
For more information on perfecting your baking skills, check out resources from Serious Eats or The Kitchn. Dive into this enticing recipe, and let’s get baking!
Ingredients for Strawberry Cheesecake Cookies
Creating the ultimate strawberry cheesecake cookies involves some essential ingredients that come together for a delightful treat. Let's break down what's needed for each component to make this delicious dessert.
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla extract
The cheesecake filling is what makes these cookies truly special. Using cold cream cheese helps achieve a creamy texture that pairs perfectly with the sweet cookies.
For the Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- ¼ cup (50 g) granulated white sugar
This homemade strawberry jam adds a burst of flavor to your cookies. The freshness of the strawberries is essential, as it captures the essence of summer in every bite.
For the Cookies
- 2 ¾ cups (344 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- ¼ cup (50 g) granulated white sugar, for rolling the dough
The cookie base should be soft and chewy. That buttery richness combined with the jam and cheesecake filling creates a perfect harmony of flavors. Want to learn more about working with fresh ingredients? Check out this article on incorporating seasonal produce in your baking!
Preparing Strawberry Cheesecake Cookies
Making strawberry cheesecake cookies is more than just a baking task; it’s an enjoyable experience that fills your kitchen with the delicious aroma of baked goodness. Let’s dive into the steps to create these delightful treats that will have everyone asking for seconds.
Make the Cheesecake Filling
To kick things off, let’s prepare the creamy filling that will give your cookies that authentic cheesecake taste.
- Ingredients: Combine 6 oz of cream cheese, 3 tablespoon of granulated sugar, and ½ teaspoon of vanilla in a small bowl.
- Use an electric mixer on medium-high speed to blend these ingredients until light and fluffy, which should take about 2 minutes.
- Once you have a smooth mixture, scoop out 18 spoonfuls (about 2 teaspoon each) onto a lined cookie sheet and flatten them slightly. This helps them freeze better.
- Pop these discs into the freezer until they are solid.
Prepare the Strawberry Jam
Next, let's bring some fruity flavor into our cookies with a homemade strawberry jam.
- In a medium pot, combine 12 oz of diced fresh strawberries and ¼ cup of granulated sugar.
- Heat the mixture over medium heat and stir continuously until it thickens, which should take around 45 minutes. Remember to mash some of the strawberries as it cooks for that rich jam consistency.
- After cooking, place the jam in the fridge to cool while you move on to the cookie dough.
Mix the Cookie Dough
Now it’s time to create the cookie base.
- Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 ¾ cups of all-purpose flour, ½ teaspoon each of baking powder, baking soda, and salt.
- In a large bowl, beat 1 cup of softened butter with 1 cup of sugar until fluffy (about 2 minutes).
- Add in 1 room-temperature egg and 2 teaspoon of vanilla, mixing until it becomes pale and airy.
- Gradually incorporate the dry flour mixture and gently stir until combined.
Assemble the Cookies
With your filling and dough ready, let's assemble these strawberry cheesecake cookies.
- Take ¼ of the dough and flatten it. Spoon a portion of the chilled jam onto the flattened dough, then add another layer of dough on top.
- With a rubber spatula, fold the dough until you see swirls of jam (don’t over-mix; you want those pockets of flavor!).
- Scoop out generous portions (about 2 tablespoon each) and encapsulate the frozen cheesecake filling within the dough. Flatten each cookie slightly.
Bake the Strawberry Cheesecake Cookies
Finally, it’s baking time!
- Roll each cookie in some granulated sugar before placing them on your prepared baking sheets.
- Bake for 11-12 minutes until golden, and while they’re still warm, you can use a cookie cutter to perfect their shape.
- Let them cool for about 10 minutes on the baking sheet before transferring to a cooling rack.
And there you have it! Baking these strawberry cheesecake cookies brings a homemade touch to your dessert table, making each bite a sweet, creamy delight. Enjoy sharing these with friends and family—they're sure to impress!
Variations on Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookie Sandwiches
Why not take your strawberry cheesecake cookies to the next level by turning them into delightful cookie sandwiches? Simply add a layer of that creamy vanilla cheesecake filling between two cookies for a rich treat that’s perfect for sharing (or not!). You can even enhance the experience by rolling the edges in crushed graham crackers, mimicking a classic cheesecake crust. These sandwiches bring both nostalgia and flavor to your dessert table, making them an excellent choice for gatherings or cozy nights in.
Gluten-Free Strawberry Cheesecake Cookies
For those following a gluten-free lifestyle, you can easily adapt this recipe! Substitute all-purpose flour with a gluten-free blend, and make sure to check that your strawberry cheesecake cookies ingredients, like baking powder, are certified gluten-free. The result is just as soft and chewy, allowing everyone to indulge in these strawberry delights without compromising taste or texture. Who says gluten-free can't be delicious?
Baking Notes for Strawberry Cheesecake Cookies
Tips for Consistency
Achieving the perfect consistency in your strawberry cheesecake cookies is key! Ensure your butter is softened but not melted, as this allows for the ideal creaming with sugar. When mixing in the flour, do so on low speed to avoid overmixing. This keeps your cookies tender and chewy. If you find the dough is too sticky, chilling it for 30 minutes can help with shaping.
Storing Your Cookies
To preserve the scrumptiousness of your strawberry cheesecake cookies, store them in an airtight container at room temperature for up to a week. For longer freshness, you can freeze the cookies; just be sure to separate layers with parchment paper to prevent sticking. Individually wrap any leftovers in plastic wrap before placing them in a freezer bag for a delicious treat anytime!
For further tips, feel free to check out this cookie storage guide. Enjoy your baking!
Serving suggestions for Strawberry Cheesecake Cookies
Perfect Pairings for Your Cookies
Enjoy your strawberry cheesecake cookies alongside a fresh cup of coffee or tea for a delightful afternoon treat. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence. Add some fresh mint leaves on top to bring a burst of color and freshness to your dessert plate. For a brunch setting, serve them with a fruity yogurt parfait or a side of fresh berries to create a deliciously cohesive menu.
Creative Presentation Ideas
Elevate the presentation of your strawberry cheesecake cookies with a charming platter or cake stand. Dust some powdered sugar on top for an elegant touch, and consider adding edible flowers for a pop of color. Arrange the cookies in a mason jar with a ribbon tied around it—a lovely gift for friends or family! You could also pile them high on a rustic wooden board, mixing in some whole strawberries and mint sprigs for an inviting display. Curious about more serving styles? Check out Food52’s tips on plating desserts.
Tips for Making the Perfect Strawberry Cheesecake Cookies
Avoiding Common Mistakes
To ensure your strawberry cheesecake cookies are a hit, avoid overmixing the dough. You want those beautiful pockets of strawberry jam, so fold gently! Additionally, always freeze the cheesecake filling before wrapping it in cookie dough—this helps it maintain its shape during baking.
Timing is Key
The timing for both baking and cooling is essential. Bake the cookies just until the edges are lightly golden; they may look underbaked but will firm up as they cool. Let them rest on the baking sheet for about 10 minutes before transferring them to a cooling rack. This extra step helps lock in the chewy texture!
For more insightful tips and techniques, check out this guide to cookie baking.
Time Details for Strawberry Cheesecake Cookies
Preparation Time
Get ready to dive into this delightful cooking adventure! You'll need about 2 hours to prepare for these delicious strawberry cheesecake cookies. This includes time for making the cheesecake filling and the strawberry jam, as well as chilling them for the best flavor and texture.
Baking Time
Once everything is prepped and ready to go, baking these cookies is a breeze! You'll need about 11 minutes in the oven. Keep an eye on them; they’ll be perfectly golden and chewy when done.
Total Time
In total, you'll spend around 2 hours and 11 minutes creating these delicious treats. Trust us, the wait will be worth it! When you take a bite of the soft, chewy cookies filled with creamy cheesecake and sweet strawberry, you'll understand why they take a little extra time.
So grab your apron and your favorite baking tools, and let’s get started on these scrumptious strawberry cheesecake cookies!
Nutritional Information for Strawberry Cheesecake Cookies
Calories
These delightful strawberry cheesecake cookies pack about 150 calories per cookie, offering a sweet treat without derailing your daily goals.
Sugar Content
Each cookie contains approximately 12 grams of sugar, balancing the rich flavors of creamy cheesecake and sweet strawberries, making them a perfect indulgence.
Protein
In addition to their sweet taste, you can expect around 2 grams of protein per cookie, thanks to the wholesome ingredients like butter and the cheesecake filling, adding a satisfying touch to your dessert.
For more detailed nutrition breakdowns, check out Healthline's nutrition section. Enjoy these treats guilt-free, knowing you're nourishing your body in every bite!
FAQs About Strawberry Cheesecake Cookies
How can I achieve a chewier texture?
To make your strawberry cheesecake cookies chewier, try slightly underbaking them. This keeps some moisture in, giving a lovely soft center. Also, consider using a combination of brown sugar and granulated sugar, as the molasses in brown sugar adds chewiness.
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries can be a convenient alternative, especially when fresh strawberries are out of season. Just ensure you thaw and drain them well before using them in the strawberry cheesecake cookies to avoid excess moisture.
What is the best way to store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Enjoy your cookies anytime with this easy method!
Conclusion on Strawberry Cheesecake Cookies
Indulging in these strawberry cheesecake cookies is like savoring a slice of cheesecake in cookie form! Their soft, chewy texture combined with rich cheesecake filling and fresh strawberry jam is simply irresistible. Perfect for any occasion or when you need a sweet treat. Enjoy baking your new favorite dessert!
Strawberry Cheesecake Cookies
Equipment
- mixing bowl
- electric mixer
- cookie sheet
- pot
- baking sheet
- rubber spatula
- cookie scoop
- parchment paper
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 ea 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 halfway through with a wooden spoon. 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. 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. (Basically, we are trying to evenly disperse the jam!)
- 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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