Fresh Strawberries and Jam Cream Cheese Cookies
Soft, creamy cookies filled with strawberry jam and topped with sugared fresh berries — perfect for spring or a light summer dessert.
Servings: 32 cookies
Calories: 151kcal
Ingredients
- 8 ounces Cream Cheese softened
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon Kosher Salt
- ½ cup (170 g) Strawberry preserves
- 12 Fresh strawberries cut in small pieces
- 2 Tablespoon White Sparkling sugar
Instructions
- Wash, dry, and hull the strawberries. Stand them cut side down on a paper towel to draw out juice.
- Weigh or measure the sugar and set it aside. Then weigh or measure the flour, add the salt, and whisk to combine.
- In a stand or hand-held mixer on medium speed, cream the butter and cream cheese for 1 to 2 minutes. Add the sugar and beat for another 2 to 3 minutes until smooth. Reduce speed and mix in the flour mixture until just incorporated. Cover and refrigerate dough for 1 hour.
- While the dough chills, cut the hulled strawberries into small pieces. Set aside. If juicy, drain off any excess liquid. Add the sparkling sugar right on top.
- Preheat the oven to 350°F (175°C or 180°C) and line baking sheets with parchment paper. Scoop and roll the dough into uniform balls. Place 12 per pan. Press a shallow well into each dough ball.
- Fill each well with a small spoonful of strawberry jam. Bake for 9–11 minutes or until edges are set.
- Cool cookies on a rack for about 20-30 minutes. Top each with a sugared piece of fresh strawberry, pressing gently into the jam. Allow to fully cool before storing.
Nutrition
Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 61mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg