Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are a delightful fusion of traditional cheesecake filling and soft, buttery cookie dough, topped with a luscious strawberry jam. The creamy, tangy cheesecake center contrasts beautifully with the sweet, fruity jam, creating a harmonious balance of flavors and textures. Perfect for any dessert lover, these cookies are easy to make and are sure to impress at any gathering.

Ingredients:

• 170 g cold cream cheese
• 3 tbsp white sugar
• 1/2 tsp vanilla extract
• 340 g strawberries
• 50 g granulated sugar (for jam)
• 344 g all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 200 g granulated sugar (for cookie dough)
• 227 g very soft unsalted butter
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 50 g granulated sugar (for rolling the dough)

Instructions:

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the cold cream cheese, 3 tbsp white sugar, and 1/2 tsp vanilla extract. Beat until smooth and creamy, then set aside.
3. In a small saucepan over medium heat, combine the strawberries and 50 g granulated sugar. Cook until the strawberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
4. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the very soft unsalted butter with 200 g granulated sugar until light and fluffy. Beat in the egg and 2 tsp vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until combined. Chill the dough in the refrigerator for 30 minutes.
6. Once chilled, scoop out portions of dough and flatten them in your hand. Place a small dollop of the cheesecake filling in the center, then wrap the dough around it to form a ball. Roll the ball in the remaining 50 g of sugar.
7. Place the cookie balls on the prepared baking sheet and press down slightly. Use your thumb to create a small indentation in the center of each cookie.
8. Spoon a little of the cooled strawberry jam into the indentation of each cookie.
9. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on a wire rack before serving.