Ingredients
Method
- Prepare the cheesecake filling: Line a small baking sheet with parchment paper. Beat cold cream cheese, sugar, and vanilla until fluffy. Scoop into 18 portions (about 2 teaspoons each), flatten slightly, and freeze until solid.
- Make the strawberry jam: In a medium saucepan over medium heat, cook diced strawberries and sugar for about 45 minutes, stirring frequently and mashing halfway through. Reduce to a thick jam (about 1/3 cup). Chill completely.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until pale and airy.
- Mix in the dry ingredients on low speed just until combined.
- Layer and fold the strawberry jam into the dough by alternating dough and jam in the bowl. Gently fold to create pockets of jam without fully mixing.
- Scoop 18 portions of dough (2 tablespoons each). Flatten, place a frozen cheesecake disc in the center, seal completely, and shape into discs. Roll in granulated sugar.
- Bake 6 cookies at a time for 11–12 minutes. Immediately swirl with a round cutter for perfectly shaped cookies.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Keep cheesecake centers frozen until assembly to prevent leaking. For extra flavor, substitute raspberry or blueberry jam.