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Ultimate Soft & Chewy Strawberry Cheesecake Cookies

Close-up of a strawberry cheesecake cookies with a bite taken out, showing the soft interior and bright red jam filling.
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Make soft, chewy cookies that taste like miniature strawberry cheesecakes using a cream cheese dough and a bright strawberry swirl.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup strawberry jam or puree
  • 1/4 cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk (for glaze, optional)
  • 1/4 cup graham cracker crumbs (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Scoop rounded tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, leaving 2 inches between each ball.
  6. Use your thumb or the back of a small spoon to create a small well in the center of each dough ball.
  7. Spoon about 1/2 teaspoon of strawberry jam into each well. You can gently swirl it slightly with a toothpick if desired.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using, mix the powdered sugar and milk to create a thin glaze. Drizzle over cooled cookies and sprinkle with graham cracker crumbs immediately.

Notes

  • For a stronger cheesecake tang, add 1/2 teaspoon of lemon zest to the dough mixture.
  • If your jam is very thick, warm it slightly in the microwave for 10 seconds to make it easier to dollop into the cookie wells.
  • This dough does not require chilling, allowing for quick baking.

Nutrition

Find it online: https://hungryhearld.com/strawberry-cheesecake-cookies-recipe/