Introduction to Strawberry Cheesecake Cookies
Are you ready to elevate your dessert game? Introducing strawberry cheesecake cookies! These delightful treats combine the rich, creamy goodness of cheesecake with the sweet, fruity flavor of strawberries, all wrapped in a soft cookie. Perfect for busy young professionals, these cookies are not just dessert; they bring a splash of joy to your day.
Why Strawberry Cheesecake Cookies are a Game-Changer for Young Professionals?
As a young professional, finding quick yet impressive dessert options can be a challenge. That’s where strawberry cheesecake cookies come in! They’re incredibly versatile, making them perfect for potlucks, office treats, or simply satisfying your sweet cravings after a long day at work. Plus, with their striking appearance and delightful taste, you can impress friends and colleagues alike without spending hours in the kitchen.
Not to mention, they can be prepared in advance! Freeze the cheesecake filling and strawberry jam ahead of time and whip them into cookies whenever you need a last-minute treat. For those busy weeks when you're juggling work, social life, and self-care, these cookies can be your go-to solution. Check out Food Network for more inspiration on easy, yet elegant desserts that fit your lifestyle.
Ready to dive into this scrumptious recipe? Let’s get baking!
Ingredients for Strawberry Cheesecake Cookies
Creating the perfect Strawberry Cheesecake Cookies starts with gathering the right ingredients. Here’s a breakdown of what you'll need to whip up these delightful treats.
For the Cheesecake Filling
To get that rich and creamy cheesecake flavor, you’ll need:
- 6 oz (170 g) cream cheese, cold: This is the base of your filling. Cold cream cheese mixes more smoothly and helps achieve that fluffy texture.
- 3 tablespoon (38 g) granulated white sugar: Adds sweetness and balances the richness of the cream cheese.
- ½ teaspoon vanilla: A splash of vanilla enhances the flavor and aroma, elevating your cheesecake filling to new heights.
For the Strawberry Jam
For the bright and fruity jam component, gather:
- 12 oz (340 g) fresh strawberries, hulled and finely diced: Opt for ripe strawberries for the best flavor and natural sweetness.
- ¼ cup (50 g) granulated white sugar: Helps to sweeten the strawberries and forms that luscious jam texture as it cooks.
For the Cookies
And finally, for the buttery cookies that hold everything together, you’ll need:
- 2 ¾ cups (344 g) all-purpose flour, spooned and leveled: This provides the structure for your cookies.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated white sugar: For sweetness and to create that nice, crispy exterior.
- 1 cup (227 g) unsalted butter, very softened: The star of the cookie dough that gives it that melt-in-your-mouth quality.
- 1 egg, at room temperature: This helps bind the ingredients and adds richness.
- 2 teaspoon vanilla: More flavor to complement the sweetness of the cookies.
- ¼ cup (50 g) granulated white sugar, for rolling dough in: Gives your cookies a lovely, sugary crust.
Ready to dive into the delicious adventure of making these cookies? Don’t forget to check out our blog for tips on achieving the best cookie dough consistency!
Step-by-step Preparation of Strawberry Cheesecake Cookies
Creating delicious strawberry cheesecake cookies can seem daunting, but I promise you it’s a joyful process! Let’s break it down step by step.
Prepare the Cheesecake Filling
First, we need that creamy — and oh-so-fabulous — cheesecake filling. Grab a small cookie sheet and line it with parchment paper. In a bowl, combine:
- 6 oz (170 g) cold cream cheese
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla extract
Using an electric mixer on medium-high speed, blend these ingredients until light and fluffy, around 2 minutes. Once mixed, scoop out approximately 18 portions (about 2 teaspoons each) onto the cookie sheet, flattening them slightly with the back of a spoon. Time to pop these cheesecake discs in the freezer to freeze completely; this will help hold their shape when we assemble the cookies later!
Cook the Strawberry Jam
While the cheesecake filling is chilling, let's make the strawberry jam. Add 12 oz (340 g) finely diced fresh strawberries to a medium pot, along with ¼ cup (50 g) granulated sugar. Cook this mixture over medium heat for around 45 minutes. Be sure to stir continuously during the last bits of cooking — this will help you avoid any sticking and achieve that thick, jammy texture. Once reduced to about a heaping ⅓ cup (80 ml), take it off the heat and let it cool in the fridge while you work on the cookie dough.
Make the Cookie Dough
Now, let’s get to the heart of these strawberry cheesecake cookies: the cookie dough itself! Start by preheating your oven to 350℉ (175℃) and lining two baking sheets with parchment paper.
In a medium bowl, whisk together:
- 2 ¾ cups (344 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
In a separate large bowl, cream together 1 cup (227 g) very softened unsalted butter and 1 cup (200 g) granulated sugar with an electric mixer until fluffy, about 2 minutes. Add 1 room temperature egg and 2 teaspoon vanilla extract, mixing until pale and fluffy.
Gently fold in your dry ingredients until just combined.
Assemble the Cookies
This part is where the magic happens! Start by dividing your dough into four quarters. On a flat surface, layer and fold in ¼ of the strawberry jam and dough repeatedly to integrate without completely mixing it. Then, scoop out 18 portions using a cookie scoop, slightly flattening each one before placing a frozen cheesecake disc in the center. Carefully wrap the cookie dough around the cheesecake to completely enclose it.
Bake the Cookies
Place your assembled cookies on the lined baking sheets, rolling them in a bit of sugar for that extra sweetness. Bake 6 cookies at a time for 11-12 minutes. If you want that perfect shape, use a large circular cookie cutter right after removing them from the oven.
Let the cookies cool on the sheets for about 10 minutes before transferring them to a cooling rack. Before you know it, you’ll have an irresistible batch of strawberry cheesecake cookies ready to enjoy!
Variations on Strawberry Cheesecake Cookies
Add a Twist with Different Fruits
While the classic strawberry flavor is a crowd-pleaser, don't hesitate to take your strawberry cheesecake cookies to the next level with other fruits! Consider using raspberries, blueberries, or peaches. Simply swap out the strawberries in the jam for your fruit of choice. Each fruit brings a unique flavor profile that can make your cookies even more delightful. Inspired? You can check out more creative jam recipes on sites like Serious Eats for ideas!
Try a Chocolate Cheesecake Version
If you're a chocolate lover, imagine melding rich chocolate flavor into your strawberry cheesecake cookies! Simply add some cocoa powder into the cookie dough and use a chocolate cream cheese filling instead. You’ll achieve a luxurious, decadent treat that’ll make any cookie jar a showstopper. Pair them with a cup of coffee or a cozy hot cocoa for the ultimate indulgent experience!
Cooking Tips and Notes for Strawberry Cheesecake Cookies
Make-Ahead and Freezing Tips
To prep your delectable strawberry cheesecake cookies, you can easily make the cheesecake filling and strawberry jam in advance. Store them in airtight containers in the fridge for up to 3 days. You can also freeze the cheesecake discs—just place them on a parchment-lined tray until firm, then transfer to a freezer bag. When you're ready to bake, simply add them to your cookie dough directly from the freezer.
Common Mistakes to Avoid
- Overmixing the Dough: Aim for just enough mixing until the ingredients combine. Overmixing can lead to tough cookies.
- Ignoring Room Temperature Ingredients: Ensure your egg and cream cheese are at room temperature for smooth incorporation.
- Not Chilling the Cheesecake Filling: Freezing the filling is crucial to ensure it stays firm when baked. Otherwise, you might end up with a messy cookie!
For more tips on creating the perfect cookie, check out King Arthur Baking's cookie guide.
Serving Suggestions for Strawberry Cheesecake Cookies
Perfect Pairings for a Sweet Treat
To elevate your strawberry cheesecake cookies experience, consider serving them with a side of fresh whipped cream or a drizzle of homemade vanilla glaze. Pair them with a warm cup of coffee or a refreshing iced tea for a delightful contrast. You can even try them alongside a scoop of vanilla ice cream to create a truly indulgent dessert!
Presentation Ideas for Your Cookies
Visual appeal enhances any dish, and your cookies deserve the spotlight! Arrange your strawberry cheesecake cookies on a decorative platter, perhaps topped with fresh strawberries and mint leaves for a pop of color. Wrapping a few in clear cellophane bags tied with a ribbon makes for lovely party favors or thoughtful gifts. For extra flair, dust them with powdered sugar just before serving, adding a charming, elegant touch.
By combining delicious flavors and beautiful presentation, your strawberry cheesecake cookies will surely impress friends and family alike! For more tips on enhancing your baking experience, check out resources from culinary sites like Bon Appétit or Taste of Home.
Time Breakdown for Strawberry Cheesecake Cookies
Preparation Time
Setting aside 30 minutes to prepare your ingredients is perfect for these strawberry cheesecake cookies. This includes making the cheesecake filling and getting the strawberry jam ready.
Cooking Time
Allow about 12-15 minutes for baking. Each batch of cookies will take around 11-12 minutes, so you might find it helpful to bake them in groups.
Total Time
In total, you’re looking at approximately 45 minutes to 1 hour to whip up these delightful cookies, plus chilling the cheesecake filling and jam. Perfect for a weekend baking session or a sweet treat after a busy week!
For more tips on cookie baking, check out this guide for achieving the perfect texture. If you're wondering why chilling is so important, read this insightful article that dives into the science behind it!
Nutritional Facts for Strawberry Cheesecake Cookies
When indulging in strawberry cheesecake cookies, understanding their nutritional profile can help you enjoy them guilt-free. Here’s a quick breakdown:
Calories
Each cookie contains approximately 150 calories, making them a delightful treat without going overboard.
Fats
With about 7 grams of total fats per cookie, these cookies strike a balance between creamy richness and lightness you'd expect in a dessert.
Sugars
Containing around 8 grams of sugars, they offer just the right amount of sweetness to satisfy your cravings, courtesy of the strawberries and sugar blend.
For more insights on better dessert choices, check out Nutrition.org.
FAQs about Strawberry Cheesecake Cookies
Can I use low-fat cream cheese?
Absolutely! While using low-fat cream cheese will help reduce calories, it may result in a slightly different texture. The cookies might not be as rich and creamy as those made with full-fat cream cheese, but they'll still taste delicious!
How do I store leftover cookies?
To keep your strawberry cheesecake cookies fresh, store them in an airtight container at room temperature for up to five days. If you'd like to extend their shelf life, consider freezing them individually by placing each cookie in a freezer-safe bag. They can last up to three months in the freezer. Just let them thaw at room temperature when you're ready to indulge!
What can I substitute for fresh strawberries?
If fresh strawberries aren't available, you can use frozen strawberries, which can work just fine in your jam. Simply thaw and drain excess liquid before cooking. Alternatively, store-bought strawberry preserves can save time and add sweetness, although you'll miss out on that fresh fruit flavor. Happy baking!
Conclusion on Strawberry Cheesecake Cookies
Final Thoughts on Baking and Enjoying Cookies
Baking strawberry cheesecake cookies is not just about satisfying your sweet tooth; it's about sharing a delightful experience with friends and family. These cookies combine creamy cheesecake with vibrant strawberry jam, making them a perfect treat for any occasion. Enjoy the process and happy baking!
Strawberry Cheesecake Cookies
Equipment
- Electric mixer
- baking sheets
- parchment paper
- medium pot
- Cookie scoop
Ingredients
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tablespoon granulated white sugar
- ½ teaspoon vanilla
Strawberry Jam
- 12 oz fresh strawberries, hulled and finely diced
- ¼ cup granulated white sugar
Cookies
- 2 ¾ cup all purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, very softened
- 1 count egg, at room temperature
- 2 teaspoon vanilla
- ¼ cup granulated white sugar, for rolling dough in
Instructions
Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
- Scoop the cheesecake filling into 18, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
- Pop them into the freezer until completely frozen.
Strawberry Jam
- Add the diced strawberries and sugar to a medium pot over medium heat.
- Cook for about 45 minutes, smashing halfway through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker.
- Remove from the heat and pop in the fridge to chill while working on the dough.
Cookies
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
- In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
- Add in the dry ingredients. Mix on low speed just until combined.
- Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough on the bottom of the bowl. Spoon ¼ of the jam onto that section of dough. Add ¼ of the dough on top of that section and spoon ¼ of the jam on top. Repeat twice more.
- Cut the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
- Scoop the dough into 18 portions with a 2 tablespoon cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough.
- Roll the cookie dough in sugar.
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.
- Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!
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