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Strawberry Cheesecake Swirl Cookies

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Soft, buttery cookies swirled with creamy cheesecake and sweet strawberry jam for a decadent, bakery-style treat that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tablespoon (8g) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon pure vanilla extract (for cheesecake swirl)
  • 1/3 cup strawberry jam or preserves (seedless preferred)
  • Optional: 2-3 fresh strawberries, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, combine cream cheese, powdered sugar, and vanilla extract for the cheesecake swirl. Beat until smooth and creamy. Chill in the fridge while you prepare the dough.
  3. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
  4. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  5. Add the egg and vanilla extract to the butter mixture and beat until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
  7. Scoop out dough balls (about 2 tablespoons each) and arrange on prepared baking sheets, leaving 2 inches between each.
  8. Press a well into the center of each dough ball with your thumb or the back of a spoon.
  9. Drop a heaping 1/2 teaspoon of the cream cheese mixture into each well, then top with 1/2 teaspoon strawberry jam (and a few bits of fresh strawberry if desired).
  10. Use a toothpick or butter knife to gently swirl the cheesecake and jam into the cookie dough, creating a marbled pattern.
  11. Bake for 11-13 minutes, or until the edges are just set and the tops look slightly underdone.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For best swirls, chill the cheesecake mixture before adding to the cookies. If your dough is sticky, add a tablespoon of flour. Cookies can be made gluten-free with a 1:1 flour blend. Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage. Do not overbake; cookies will finish setting as they cool.

Nutrition

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