Strawberry Cheesecake Cookies
Delightful cookies combining buttery shortbread-like dough with a creamy cheesecake center and a bright spoonful of strawberry jam, perfect for sharing at any gathering.
Ingredients
For the cookie dough
- 1 cup butter, softened Butter should be softened to room temperature but not melted.
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the cheesecake filling
- 1 cup cream cheese, softened Use full-fat cream cheese for the richest filling.
- ½ cup powdered sugar
- ½ cup homemade strawberry jam Choose seedless jam for a smoother texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the egg and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fold half of the cookie dough into the cheesecake mixture.
- Line a baking sheet with parchment paper.
- Drop spoonfuls of the dough onto the baking sheet, creating a small well in the center of each.
- Fill each well with a teaspoon of strawberry jam.
Baking
- Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden.
- Remove from oven and let cool before serving.
Notes
Store cookies at room temperature for up to 2 days or refrigerate for up to 5 days. You can freeze baked cookies for up to 3 months.