Description
Soft, chewy sugar cookies with creamy cheesecake filling and homemade strawberry swirl. A delightful combination of two classic desserts!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a jam-like consistency (10-15 minutes). Remove from heat and let cool completely.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the egg yolk and vanilla extract and beat until well combined. Set aside.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Assemble the Cookies: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Use your thumb or the back of a spoon to make a well in the center of each cookie. Fill each well with about 1 teaspoon of the cheesecake filling. Spoon a small amount of the cooled strawberry swirl on top of the cheesecake filling. Use a toothpick or skewer to gently swirl the strawberry mixture into the cheesecake filling.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use softened butter and cream cheese for a smooth texture.
- Don’t overmix the cookie dough.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- Fresh strawberries are recommended for the best flavor.
- Adjust the sweetness to your preference.
- Drizzle cooled cookies with a glaze of powdered sugar and milk for extra sweetness (optional).
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 9 minutes