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Soft and Creamy Strawberry Cheesecake Cookies

A stack of delicious strawberry cheesecake cookies topped with bright red jam and creamy filling.
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Get the taste of a creamy cheesecake and sweet strawberry dessert in a soft, chewy cookie format. This recipe translates professional baking secrets into simple steps for your home kitchen.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/4 cup cream cheese, softened (for swirl topping)
  • 1/4 cup powdered sugar (for swirl topping)
  • 1 teaspoon lemon juice (for swirl topping)
  • 1 tablespoon milk or cream (for swirl 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 and 8 ounces of cream cheese together until smooth. This is your base tang.
  3. Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Press a small indentation into the center of each dough ball. Spoon about 1/2 teaspoon of strawberry jam into each indentation.
  8. For the cheesecake swirl, beat the remaining 1/4 cup cream cheese, powdered sugar, lemon juice, and milk until smooth. Place this mixture into a small piping bag or a zip-top bag with a corner snipped off.
  9. Pipe a small dollop of the cream cheese mixture over the jam on each cookie. You can gently swirl it with a toothpick if desired.
  10. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. These cookies will firm up as they cool, keeping them chewy.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best creamy texture, make sure your butter and cream cheese for the dough are truly at room temperature.
  • Use a high-quality, thick strawberry jam; thin jams can soak into the dough too much.
  • If you want a bakery style cookie, slightly underbake them by one minute.
  • These are excellent bake sale cookies because they hold their shape well once cooled.

Nutrition

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