Strawberry Cheesecake Cookies (Printable Version)

# What You’ll Need:

→ Cheesecake Filling

01 - 170g cream cheese, cold
02 - 38g granulated white sugar
03 - 1/2 teaspoon vanilla extract

→ Strawberry Jam

04 - 340g fresh strawberries, hulled and finely diced
05 - 50g granulated white sugar

→ Cookie Dough

06 - 344g all-purpose flour, spooned and leveled
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 200g granulated white sugar
11 - 227g unsalted butter, very softened
12 - 1 egg, at room temperature
13 - 2 teaspoons vanilla extract

→ Coating

14 - 50g granulated white sugar, for rolling

# Steps to Follow:

01 - Line a small cookie sheet with parchment paper. In a small bowl, mix cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. Scoop the mixture into 18 portions (2 teaspoons each) onto the baking sheet. Slightly flatten each scoop to form thick discs. Freeze until completely solid.
02 - Combine diced strawberries and sugar in a medium pot over medium heat. Cook for about 45 minutes, stirring continuously and mashing halfway through with a wooden spoon. The jam should reduce to a heaping 1/3 cup (80ml) and become very thick. Refrigerate to chill while preparing the cookie dough.
03 - Preheat oven to 175°C. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the softened butter and sugar together with an electric mixer on high speed until fluffy, about 2 minutes. Add egg and vanilla, mixing on medium speed until pale and very fluffy, about 1-2 minutes. Add dry ingredients and mix on low speed just until combined.
04 - Push 3/4 of the dough to the side of the bowl. Flatten the remaining 1/4 on the bottom and spoon 1/4 of the jam onto it. Add another 1/4 of the dough and another 1/4 of the jam. Repeat twice more, creating layers. Divide the dough into quarters with a rubber spatula and fold each section just until the jam is partially incorporated, maintaining visible jam pockets throughout.
05 - Scoop the dough into 18 portions (2 tablespoons each). Slightly flatten each portion, place a frozen cheesecake disc in the center, and completely enclose it with cookie dough. Shape each into a slightly flattened disc. Roll each cookie in sugar. Keep unused cheesecake discs frozen until needed.
06 - Transfer cookies to prepared baking sheets. Bake 6 cookies at a time for 11-12 minutes. Optional: While still hot, use a large circular cookie cutter to shape cookies into perfect circles. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

# Additional Notes:

01 - These cookies combine the flavors of strawberry cheesecake in a soft, chewy cookie form with pockets of jammy strawberries throughout.
02 - For best results, ensure the cheesecake filling is completely frozen before assembling the cookies.
03 - The cookie dough should be slightly flattened before baking to ensure proper spreading.

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