Strawberry Cheesecake Cookies with Jammy Topping
These strawberry cheesecake cookies combine a soft, buttery cookie base with tangy cream cheese filling and a dollop of fresh homemade strawberry jam. Bakery-style flavor with easy prep and showstopping results.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 18–20 cookies
Ingredients
Homemade Jam:
1 1/2 cups diced strawberries (fresh or frozen)
1/3 cup granulated sugar
1 tbsp lemon juice
Cookie Dough:
1/2 cup unsalted butter, softened
4 oz cream cheese
1/2 cup granulated sugar
2 tbsp brown sugar (optional)
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Topping:
2 oz cream cheese
1 tbsp powdered sugar
Instructions
-
Cook strawberries, sugar, and lemon juice over medium heat until thickened, 12–15 minutes. Cool.
-
Beat butter and cream cheese until creamy. Add sugars, then egg and vanilla.
-
Mix in flour, baking powder, and salt. Chill dough 30 minutes.
-
Preheat oven to 350°F. Line baking sheets with parchment.
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Scoop dough into balls. Press indent into center.
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Mix topping cream cheese with powdered sugar. Fill indent with cream cheese, then jam.
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Bake 12–14 minutes until edges are set. Cool completely.
Notes
Use thick, cooled jam to prevent spreading.
Dust with powdered sugar or drizzle with white chocolate if desired.