Ingredients

6 oz cream cheese, cold

3 tbsp granulated white sugar

1/2 tsp vanilla extract

12 oz fresh strawberries, hulled and finely diced

1/4 cup granulated white sugar (for jam)

2 3/4 cups all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated white sugar (for dough)

1 cup unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla extract (for dough)

1/4 cup granulated white sugar, for rolling dough in

Instructions

Step 1: Make the cheesecake filling by mixing cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop the filling into small discs on parchment paper and freeze until solid.

Step 2: Cook the strawberry jam by combining diced strawberries with 1/4 cup sugar in a medium pot. Cook for about 45 minutes, smashing the strawberries halfway through. Once thickened, let the jam cool in the refrigerator.

Step 3: Prepare the cookie dough by whisking together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together softened butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract, then gradually mix in the dry ingredients.

Step 4: Fold the cooled strawberry jam into the dough by layering the dough and jam in quarters, folding gently to create pockets of jam throughout.

Step 5: Scoop portions of dough and flatten them. Place a frozen cheesecake disc in the center, then enclose the filling with the dough. Roll each cookie in the remaining 1/4 cup sugar for a sparkly finish.

Step 6: Bake the cookies at 350°F (175°C) for 11 to 12 minutes, six at a time. While still warm, press the cookies with a round cutter to perfect their shape. Let them cool completely on a rack before serving.

Tips & Variations

Freezing the cheesecake filling before baking is essential to keep it from melting and leaking out.

Use fresh, ripe strawberries for the jam to enhance the natural sweetness and flavor.

Avoid overmixing the dough to ensure the cookies stay tender and soft.

Flatten dough portions slightly before baking to promote even spreading and baking.

For an extra touch, sprinkle a little coarse sugar on top before baking for added texture.

FAQs

Can I use frozen strawberries for the jam?

Fresh strawberries are best for flavor and texture, but you can use frozen if necessary. Just thaw and drain any excess liquid before cooking to avoid a watery jam.

How do I prevent the cheesecake filling from leaking out during baking?

Freezing the cheesecake filling discs solid before baking helps them hold their shape inside the cookie. Also, make sure to fully enclose the filling with dough to seal it properly.