Strawberry Cheesecake Cookies – Fun Baking Recipe
Soft, creamy strawberry cheesecake cookies filled with luscious homemade strawberry jam. A bakery-style treat that’s perfect for spring gatherings and sweet cravings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (includes chilling and jam cooling)
- Yield: 20 cookies 1x
Ingredients
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup homemade strawberry jam (see below)
1/4 cup finely chopped fresh strawberries (optional)
Homemade Jam:
2 cups chopped strawberries
1/2 cup sugar
1 tbsp lemon juice
Instructions
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Make jam by simmering strawberries, sugar, and lemon juice for 15–20 minutes until thick. Cool completely.
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Whisk flour, baking powder, baking soda, and salt in a bowl.
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In a large bowl, beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
-
Mix in egg and vanilla. Gradually add dry ingredients and mix until just combined. Fold in fresh strawberries if using.
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Chill dough for 30 minutes. Preheat oven to 350°F and line baking sheets with parchment.
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Scoop dough into balls, indent centers, and fill each with 1/2 tsp jam.
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Bake for 11–13 minutes. Cool on pan for 5 minutes, then transfer to rack.
Notes
Chill dough to prevent spreading. Let jam cool fully before filling. Cookies stay fresh for 3 days at room temp or 5 days in the fridge.