why make this recipe
Strawberry Cheesecake Cookies with Jam Filling are a delightful treat perfect for any occasion. These cookies combine the rich, creamy flavor of cheesecake with the fresh sweetness of strawberries. They are easy to make and can be enjoyed warm from the oven or after cooling. Plus, the jam filling adds a fun surprise in every bite!
how to make Strawberry Cheesecake Cookies with Jam Filling
Ingredients
- 1 1/2 cups all-purpose flour
- 8 oz cream cheese, full-fat, room temperature
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Optional: 2 tablespoons sour cream
- Strawberry jam, for filling (about 1 tablespoon per cookie)
- Powdered sugar, for dusting
- Melted dark or white chocolate, for drizzling
- Fresh sliced strawberries, for serving
Directions
- Beat the cream cheese and unsalted butter together until smooth and creamy.
- Add the granulated sugar and mix until fluffy.
- Incorporate the egg and vanilla extract; beat well.
- Gradually sift in the all-purpose flour and baking powder, folding gently to form a soft dough. If desired, mix in sour cream for extra moisture and tang.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. This will make it easier to handle and help the cookies keep their shape during baking.
- Once chilled, scoop small portions of dough into your hand. Flatten slightly, then add a dollop of strawberry jam in the center. Gently fold the dough around the jam, sealing it completely and rolling it into a smooth ball.
- Place the filled dough balls on a baking sheet lined with parchment paper.
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are lightly golden but the center remains soft.
- Let them cool briefly on the sheet before transferring to a wire rack.
- Once cooled, dust the cookies with powdered sugar or drizzle with melted chocolate for an elegant presentation.
how to serve Strawberry Cheesecake Cookies with Jam Filling
These cookies are best served slightly warm or at room temperature. You can dust them with powdered sugar or drizzle them with melted chocolate for a fancy touch. For a fresh garnish, serve with sliced strawberries on the side. They make a great dessert at a gathering or a sweet snack at home!
how to store Strawberry Cheesecake Cookies with Jam Filling
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for up to a week. If you want to keep them longer, consider refrigerating them, but they are best enjoyed fresh.
tips to make Strawberry Cheesecake Cookies with Jam Filling
- Make sure your cream cheese and butter are at room temperature for a smoother blend.
- Refrigerate the dough long enough to make it easier to work with.
- Don’t overbake the cookies; they should be soft in the center for the best texture.
- Feel free to experiment with different jams for unique flavors!
variation
You can try using different flavors of jam, like raspberry or blueberry, for a fun twist on these cookies. You can also add chocolate chips to the dough for an extra treat.
FAQs
-
Can I use low-fat cream cheese?
Yes, but remember that low-fat cream cheese may not provide the same richness and creaminess. -
How can I soften cream cheese quickly?
You can microwave the cream cheese for about 10-15 seconds, but be careful not to melt it—just soften it. -
Can I freeze the dough?
Yes! You can freeze the dough balls before baking. Just let them thaw in the fridge before baking.
Strawberry Cheesecake Cookies with Jam Filling
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cookies blend rich cheesecake flavor with fresh strawberries and a surprise jam filling, making them an irresistible treat for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 8 oz cream cheese, full-fat, room temperature
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Optional: 2 tablespoons sour cream
- Strawberry jam, for filling (about 1 tablespoon per cookie)
- Powdered sugar, for dusting
- Melted dark or white chocolate, for drizzling
- Fresh sliced strawberries, for serving
Instructions
- Beat the cream cheese and unsalted butter together until smooth and creamy.
- Add the granulated sugar and mix until fluffy.
- Incorporate the egg and vanilla extract; beat well.
- Gradually sift in the all-purpose flour and baking powder, folding gently to form a soft dough. If desired, mix in sour cream for extra moisture and tang.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Once chilled, scoop small portions of dough into your hand. Flatten slightly, then add a dollop of strawberry jam in the center. Gently fold the dough around the jam, sealing it completely and rolling it into a smooth ball.
- Place the filled dough balls on a baking sheet lined with parchment paper.
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are lightly golden but the center remains soft.
- Let them cool briefly on the sheet before transferring to a wire rack.
- Once cooled, dust the cookies with powdered sugar or drizzle with melted chocolate for an elegant presentation.
Notes
Make sure your cream cheese and butter are at room temperature for a smoother blend. Refrigerate the dough long enough to make it easier to work with. Don’t overbake the cookies; they should be soft in the center for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American