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Soft Strawberry Cheesecake Cookies

Deliciously soft cookies with a creamy cheesecake filling and a burst of strawberry jam at the center, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened Use room-temperature for better blending.
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional) Use a few drops as desired.
For the cheesecake filling
  • 4 ounces cream cheese, softened Use room-temperature.
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 cup strawberry jam Can substitute with cooked-down strawberries if desired.
For the glaze
  • Pink glaze (made with powdered sugar and a few drops of milk)
  • Sparkling sugar for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. If using, add a few drops of pink food coloring.
  4. Gradually add the dry ingredients to the butter mixture, mixing until combined.
Cheesecake Filling
  1. In a separate bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spoon the strawberry jam separately for easy filling.
Assembly and Baking
  1. Scoop about a tablespoon of cookie dough, flatten it slightly. Place a small spoonful of cream cheese mixture and a dab of strawberry jam in the center. Wrap the dough around the filling, sealing the edges.
  2. Place the filled cookies on the baking sheet with space in between them. Bake for 10-12 minutes until edges are lightly golden. Allow to cool.
  3. Drizzle with pink glaze and sprinkle with sparkling sugar.

Notes

Keep cooled cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze on a tray until firm, then transfer to a freezer bag for up to a month; thaw in the fridge before serving.