Strawberry Cheesecake Cookies
Soft and buttery sugar cookies swirled with strawberry preserves and stuffed with a sweetened cream cheese center. A handheld version of the classic dessert.
Pin Share Print Servings: 18
Calories: 195kcal
Cost: $12
Equipment
- 1 Electric hand mixer (For creaming butter)
- 1 Baking Sheet (Large non-stick)
- 1 Cookie Scoop (Medium size)
Ingredients
- ½ cup Unsalted butter - softened
- ¾ cup Granulated sugar
- 1 large Egg - room temperature
- 1 teaspoon Vanilla extract
- 1 ¾ cups All-purpose flour - sifted
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 4 oz Cream cheese - chilled and cubed
- ¼ cup Strawberry jam - high quality
- 2 tablespoon Powdered sugar - for filling
Instructions
- Mix the chilled cream cheese and powdered sugar until smooth then scoop into 18 small balls.
- Freeze the cream cheese balls for fifteen minutes to ensure they stay firm during stuffing.
- Beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Whisk in the egg and vanilla extract until the batter is completely smooth and uniform.
- Sift in the flour, baking powder, and salt, then stir gently until a soft dough forms.
- Gently swirl the jam into the dough with a spoon using only two or three light strokes.
- Wrap a tablespoon of dough around a frozen cream cheese ball and pinch the seams shut.
- Bake at 350°F for 12 minutes until the edges are golden and the centers are set.
Nutrition
Serving: 65g | Calories: 195kcal (10%) | Carbohydrates: 24g (8%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 45mg (15%) | Sodium: 115mg (5%) | Potassium: 60mg (2%) | Fiber: 0.5g (2%) | Sugar: 14g (16%) | Vitamin A: 320IU (6%) | Vitamin C: 2mg (2%) | Calcium: 30mg (3%) | Iron: 0.9mg (5%)