Strawberry Cheesecake Cookies

Step-by-Step Instructions

1. 1

   2 3/4 cups (344 g) all-purpose flour, spooned and leveled

2. 2

   1/2 tsp baking powder

3. 3

   1/2 tsp baking soda

4. 4

   1/2 tsp salt

5. 5

   1 cup (200 g) granulated sugar

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   1 cup (227 g) unsalted butter, very softened

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   1 large egg, at room temperature

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   2 tsp vanilla extract

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   1/4 cup (50 g) granulated sugar, for rolling the dough

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    Now for the fun part—the cookie dough! Here’s my step-by-step process:

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    In a large mixing bowl, I whisk together all-purpose flour, baking powder, baking soda, and salt. This is our dry base.

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    In another bowl, I cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.

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    I add the egg and vanilla extract to the butter-sugar mixture, beating until fully combined.

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    Gradually, I mix the dry ingredients into the wet mixture, stirring just until a soft dough forms. I make sure not to overmix—overworked dough can make cookies tough.

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    Once the dough is ready, I’m ready to assemble these decadent cookies with the cheesecake filling and strawberry jam.

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    I bake the cookies for 12–14 minutes at 350°F (175°C), or until the edges are lightly golden but the centers still look soft.

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    I remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. This step helps them firm up without losing that soft, chewy texture.

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    After they cool slightly, they’re ready to enjoy—though I admit, I often sneak one while they’re still warm!

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    Pro tip: These cookies look amazing when the cheesecake slightly peeks out from the top after baking—it gives them that homemade, irresistible charm.