Ingredients
Fresh strawberries: Essential for sweet fruity flavor and that jewel-toned jam Choose berries that smell fragrant and have vibrant red color for best results
Light brown sugar: Adds gentle caramel notes to the jam Use soft and lump-free sugar for easy melting
Cream cheese: The heart of the cheesecake filling Choose full-fat cream cheese for creamiest results and let it soften at room temperature
Granulated sugar: Balances tanginess in the filling and dough Use superfine sugar if possible to blend more easily
Vanilla extract: Deepens the cookie and filling’s flavor A pure extract brings the best aroma
Unsalted butter: Gives tenderness and rich flavor to the dough Use high-quality butter and melt gently to avoid browning
Egg: Binds the dough and gives structure Choose fresh large eggs for baking
All-purpose flour: Provides stability in the cookies Sift before measuring for the fluffiest texture
Baking powder and baking soda: Work together for rise and tenderness Check that both are fresh for best results
Salt: Brings balance and sharpens flavor Use fine sea salt for even mixing
Granulated sugar for topping: Gives sparkle and a delicate crunch when sprinkled on before baking
Step-by-Step Instructions
Make the Jam:
Dice strawberries into tiny pieces for quicker cooking as this will keep the jam from being watery Place the berries and light brown sugar in a pot over medium-high heat Stir gently and cook for about 10 to 15 minutes until the fruit breaks down and reduces to just a few spoonfuls It will thicken up as it cools so do not rush this step Measure out a quarter cup and chill it fully before using in the dough
Mix the Cheesecake Filling:
Using a mixer beat the softened cream cheese with granulated sugar and vanilla until very smooth The mixture should be thick and spreadable Line a tray with baking paper then scoop about a tablespoon of filling for each cookie Slightly flatten each ball and put the tray in the freezer for at least one hour until the centers are completely firm This makes assembly much easier later
Prepare the Cookie Dough:
Start by melting the butter and letting it cool slightly In a large mixing bowl combine the melted butter with sugar and vanilla then whisk in the egg until glossy In a separate bowl whisk together flour baking powder baking soda and salt Gradually fold the dry ingredients into the wet mixture using a spatula The dough will look quite thick but keep folding Gently mix in diced strawberries to keep them from getting squished
Swirl in the Jam:
Push most of the dough to one side of your mixing bowl and flatten out the dough on the bottom Dot a third of the chilled jam over this bottom section Layer back some dough over the jam then repeat dotting jam and covering with dough to create a marbled effect rather than mixing all the jam in at once This gives beautiful streaks and keeps the dough from turning too pink
Chill and Portion:
Divide dough into twelve equal portions using a scoop or spoon Arrange them on a plate and chill for about half an hour to make shaping easier
Stuff and Shape the Cookies:
Take each portion and flatten slightly Press one frozen cheesecake disk into the middle then fold the dough around to completely seal it Shape into a neat ball Wet your hands lightly or spray with nonstick spray to help prevent sticking Place cookies several inches apart on lined baking sheets Gently flatten each one slightly and sprinkle a little sugar on top for a bakery look and crunchy top
Bake and Cool:
Bake at three hundred fifty degrees Fahrenheit for around thirteen to sixteen minutes until edges are just golden Let them cool on their baking sheet for ten minutes until they set up enough to move to a rack They are too soft to lift right out of the oven but will firm up as they cool Enjoy once cooled completely
A stack of red and white cookies.
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A stack of red and white cookies. | lilicooks.com
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