Strawberry Cheesecake Cookies
Tender, slightly tangy cookies filled with strawberry jam, combining the richness of cream cheese and a bright fruity burst.
Ingredients
Cookie Base
- 1 cup cream cheese, softened Full-fat for the best mouthfeel and tang.
- 1/2 cup unsalted butter, softened Room temperature for smooth creaming.
- 1 cup sugar Granulated; balances tang without cloying.
- 1 large egg Binds the dough and adds structure.
- 1 teaspoon alcohol-free vanilla extract Rounds the flavors.
- 2 cups all-purpose flour Provides structure; spoon and level for accuracy.
- 1 teaspoon baking powder Gentle lift and lightness.
- 1/4 teaspoon salt Enhances overall flavor.
Filling
- 1/2 cup homemade strawberry jam Use a jam with good texture (not too runny).
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- In a large bowl, beat together the cream cheese and butter until smooth and homogenous — about 1–2 minutes with an electric mixer.
- Add the sugar, egg, and alcohol-free vanilla extract, and mix until combined. Scrape the bowl to ensure no streaks remain.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoon-sized balls of dough onto the lined baking sheet, spacing them 2 inches apart.
- Use your thumb or the back of a small spoon to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of strawberry jam.
Baking
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Serve at room temperature so the cream cheese note reads clearly. Store cookies in an airtight container at room temperature for up to 2 days.