Ingredients

6 oz cream cheese, cold

3 tbsp granulated white sugar (for filling)

1/2 tsp vanilla (for filling)

12 oz fresh strawberries, diced

1/4 cup granulated white sugar (for jam)

2 3/4 cups all purpose flour

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, softened

1 egg, room temperature

2 tsp vanilla (for dough)

1/4 cup granulated sugar (for rolling)

Instructions

Step 1: Make the filling by beating cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla until fluffy. Scoop into 20 small portions on parchment paper, flatten each into a disc, and freeze until solid.

Step 2: Prepare the strawberry jam by simmering diced strawberries and 1/4 cup sugar in a pot for 45 minutes, mashing halfway through. Stir frequently near the end until the mixture thickens to about 1/3 cup. Chill in the refrigerator.

Step 3: Preheat your oven to 350°F (175°C). Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the butter and 1 cup sugar until light and fluffy. Add egg and 2 teaspoons vanilla, mixing well. Fold in the dry ingredients until combined.

Step 4: Gently layer the dough and chilled strawberry jam in the mixing bowl. Fold briefly with a spatula to create pockets of jam without fully incorporating it into the dough.

Step 5: To assemble, scoop about 2 tablespoons of dough and flatten it slightly. Place a frozen cheesecake disc in the center and seal the dough completely around it. Shape into a thick disc, roll it in 1/4 cup sugar, and place on a baking sheet.

Step 6: Bake six cookies at a time for 11 to 12 minutes. While still hot, use a circular cutter to gently press cookies into perfect circles. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Tips & Variations

For best results, use the homemade strawberry jam as store-bought jams tend to be too runny and can make the cookies spread or soggy.

Freeze the cheesecake discs before assembly to prevent the filling from melting and to keep a firm, creamy center in the finished cookie.

You can substitute fresh strawberries with frozen ones, just make sure to thaw and drain excess liquid before making the jam.

FAQs

Can I use store-bought strawberry jam?

For the best results, stick to the homemade reduction in this recipe. Store-bought jam is often too thin and contains too much moisture, which can cause the cookies to spread or become soggy.

Why must the cheesecake centers be frozen?

Freezing the filling ensures it stays intact during assembly and doesn’t melt away instantly in the oven. It allows the cookie to bake around the filling, keeping that distinct creamy center.

How should I store these cookies?

Because they contain a cream cheese filling, these cookies should be stored in an airtight container in the refrigerator for up to 5 days. You can enjoy them cold or let them sit at room temperature for 15 minutes before serving.