Strawberry Cheesecake Swirl Cookies

Soft strawberry cookies with cheesecake filling and strawberry preserves

Soft strawberry cookies with a rich cheesecake swirl and real strawberry preserves. Refrigerated sugar cookie dough keeps it fast while an upgraded filling delivers true bakery-style strawberry cheesecake flavor.

Equipment Needed

• Mixing bowls (2)
• Electric mixer
• Baking sheets (2)
• Parchment paper
• Cookie scoop
• Wire rack

Strawberry Cheesecake Swirl Cookies

Soft strawberry cookies with a rich cheesecake swirl and real strawberry preserves. Refrigerated sugar cookie dough keeps it fast while an upgraded filling delivers true bakery-style strawberry cheesecake flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 16 Cookies

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Cookie Dough

• 1 package (16.5-17.5 oz) refrigerated sugar cookie dough
• 1/2 cup freeze-dried strawberries crushed
• 1 tablespoon all-purpose flour

Cheesecake Filling

• 8 oz full-fat cream cheese softened
• 3 tablespoons powdered sugar
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/4 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 egg yolk

Strawberry Swirl

• 1/3 cup strawberry preserves (Bonne Maman recommended)

Optional Garnish

• Crushed freeze-dried strawberries optional
• Powdered sugar for dusting; optional

Method

 

1. Place the refrigerated sugar cookie dough in a large bowl. Add crushed freeze-dried strawberries and flour, and mix until evenly combined. Cover and refrigerate 30-45 minutes.
2. In a medium bowl, beat cream cheese, powdered sugar, sour cream, vanilla, almond extract, salt, cornstarch, and egg yolk until completely smooth, about 1 minute. Refrigerate until ready to use.
3. If needed, microwave preserves 10-15 seconds and stir until easily spoonable.
4. Preheat oven to 350°F. Line two baking sheets with parchment.
5. Scoop about 2 1/2 tablespoons dough per cookie, spacing 3 inches apart. Press a shallow well in the center of each mound with the back of a spoon.
6. Spoon 1 1/2 teaspoons cheesecake filling into each well, then top with 1/2 teaspoon preserves. Using a toothpick, swirl the filling and preserves together once or twice. Do not overmix.
7. Bake 13-15 minutes, until edges are lightly golden and centers are set but soft. Do not overbake.
8. Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely. If desired, garnish with crushed freeze-dried strawberries and a dusting of powdered sugar.

How to Know It's Done

• Oven: 350°F
• Done when edges are lightly golden, centers are set but still soft, and the cheesecake filling no longer looks wet.

Cook's Notes

• Cornstarch and the egg yolk keep the filling creamy and prevent cracking or weeping during baking.
• Make-ahead: filling holds 1 day and dough holds overnight, both refrigerated.
• Store airtight in the refrigerator up to 4 days; let cookies sit at room temperature 15-20 minutes before serving for the best texture.