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 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough
Instructions
- Make the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 20 two-teaspoon portions onto the prepared sheet. Slightly flatten each dollop with the back of a spoon to form thick discs. Freeze until completely firm.
- Prepare the Strawberry Jam: In a medium pot, combine diced strawberries and 1/4 cup sugar over medium heat. Cook for about 45 minutes, smashing the mixture halfway through with a wooden spoon. Stir continuously near the end to prevent sticking as the jam thickens and reduces to a heaping 1/3 cup (80 ml). Remove from heat and refrigerate to chill.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer on high speed, beat the softened butter and 1 cup granulated sugar together until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and 2 teaspoons vanilla extract. Mix on medium speed until pale and very fluffy, approximately 1-2 minutes.
- Add Dry Ingredients: On low speed, add the flour mixture and mix just until combined.
- Incorporate Strawberry Jam: Push three-quarters of the dough to one side of the bowl and flatten the remaining quarter at the bottom. Spoon one-quarter of the chilled strawberry jam onto this flattened dough. Add another quarter of dough over the jam and spoon another quarter of jam on top. Repeat twice more to distribute the jam evenly in layers. Cut the dough into quarters with a spatula and gently fold each section just enough to create pockets of jam throughout without fully mixing it in.
- Assemble Cookies: Scoop dough into 20 portions using a 2 tablespoon cookie scoop. Slightly flatten each portion and place a frozen cheesecake disc in the center. Wrap the cookie dough completely around the cheesecake, ensuring it is fully enclosed. Shape each one into a slightly flattened disc.
- Coat with Sugar: Roll each cookie dough disc in the 1/4 cup granulated sugar reserved for rolling.
- Bake: Transfer cookies to the prepared baking sheets, 6 at a time. Bake for 11-12 minutes. Right after baking, use a large circular cookie cutter to gently perfect the shape of each cookie.
- Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep the cheesecake discs frozen until just before assembling to prevent melting while wrapping them in dough.
- Be patient while cooking the strawberry jam to ensure it thickens sufficiently for the best texture inside the cookies.
- The cookies will not spread much during baking, so slightly flattening them before baking is important for proper shape.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- For perfectly round cookies, shape them immediately after baking using a circular cutter while still warm.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
