why make this recipe
Strawberry Cheesecake Cookies with Jam Filling are the perfect blend of soft, creamy cheesecake flavors and the delightful burst of strawberry jam. These cookies are great for parties, potlucks, or just a tasty treat at home. They satisfy your sweet tooth while offering a fun twist on traditional cookies. Plus, who can resist the combination of creamy cheesecake and fruity jam?
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:
- Start by beating the cream cheese and unsalted butter together in a mixing bowl until the mixture is smooth and creamy.
- Add in the granulated sugar and mix it until fluffy.
- Then, mix in the egg and vanilla extract, combining everything well.
- Gradually sift in the all-purpose flour and baking powder, gently folding to create a soft dough. If you like, you can mix in the sour cream for extra moisture and flavor.
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This helps the dough firm up, making it easier to shape.
- Once the dough is chilled, scoop small portions into your palm, flatten them slightly, and place about a tablespoon of strawberry jam in the center.
- Gently fold the dough around the jam, sealing it completely, and roll 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) and bake the cookies for 12-15 minutes, or until the edges are lightly golden while the center remains soft.
- Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack.
- After they cool, you can dust them with powdered sugar or drizzle them with melted chocolate for an elegant touch.
how to serve Strawberry Cheesecake Cookies with Jam Filling
Serve these delightful cookies on a platter with fresh sliced strawberries for an appealing presentation. You can enjoy them as they are, or add a scoop of ice cream on the side for an extra special treat. They are perfect for afternoon tea or as a dessert after dinner.
how to store Strawberry Cheesecake Cookies with Jam Filling
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can refrigerate them, but allow them to come to room temperature before serving.
tips to make Strawberry Cheesecake Cookies with Jam Filling
- Make sure your cream cheese and butter are at room temperature for the best texture.
- Don’t skip the refrigeration step; it makes the dough easier to work with.
- Feel free to add other flavors like lemon or almond extract for a twist!
variation (if any)
You can switch the strawberry jam with other flavors like raspberry, blueberry, or even a chocolate hazelnut spread. This gives you the chance to experiment with different tastes in your cookies.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the cookies before baking by placing them on a baking sheet until firm, then transferring them to a freezer-safe container. Bake them directly from the freezer when you’re ready to enjoy.
2. How can I tell when the cookies are done?
The cookies are done when the edges are lightly golden and the centers still look soft. They’ll continue to set as they cool.
3. Can I use low-fat cream cheese?
You can use low-fat cream cheese, but the cookies might not be quite as creamy. Full-fat cream cheese provides the best flavor and texture.
Strawberry Cheesecake Cookies with Jam Filling
- Total Time: 45
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake cookies with a creamy filling and a delightful jam center.
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 in a mixing bowl until smooth and creamy.
- Add in granulated sugar and mix until fluffy.
- Mix in the egg and vanilla extract until well combined.
- Gradually sift in the all-purpose flour and baking powder, gently folding to create a soft dough. Optionally, mix in sour cream.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Scoop small portions of dough, flatten slightly, and place about a tablespoon of strawberry jam in the center.
- Gently fold the dough around the jam, seal, and roll into a smooth ball.
- Place filled dough balls on a baking sheet lined with parchment paper.
- Preheat the oven to 350°F (175°C) and bake for 12-15 minutes until edges are lightly golden and center remains soft.
- Cool briefly on the baking sheet before transferring to a wire rack. Dust with powdered sugar or drizzle with melted chocolate before serving.
Notes
Serve with fresh sliced strawberries. For an extra treat, add a scoop of ice cream.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg