Buttery cookies baked with a puddle of strawberry jam and topped with a dollop of cheesecake
- 1/2 cup (110g) unsalted butter, room temp
- 1/4 cup (55g) granulated sugar
- 2 tbsp light brown sugar, packed
- 1 large egg yolk
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 1 cup + 1 tbsp (145g) all purpose flour
- 1/8 tsp salt
- 2 tbsp strawberry preserves
- 3 oz cream cheese, room temp
- 2 tbsp unsalted butter, room temp
- 1 cup (120g) powdered sugar
- 1/4 tsp vanilla bean paste (or vanilla extract)
- 3 tbsp freeze dried strawberries (optional)
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy (paddle attachment if using electric mixer).
- Mix in the egg yolk and vanilla until smooth. Scrape down the bowl and mix again.
- Add the flour and salt and mix just until the flour is fully absorbed.
- Pop the bowl into the fridge for about 5 minutes while you clear some space to prep the cookies for baking.
- Pull the bowl out of the fridge and scoop 1 tablespoon sized balls. Roll them between your hands and place on the cookie sheet.
- Work the cookies one by one, so scoop, roll, press, then scoop the next cookie. The cookies can be placed about an inch apart.
- Press a round teaspoon into the center of the cookie to create an indent. If you don’t have a round teaspoon, you could use the end of a round wooden spoon or your thumb. If the cookie cracks when pressing it it, just mold it back together with your fingers. If your utensil keeps sticking, make sure to wipe it down in between each cookie.
- Fill each cookie with 1/2 tsp preserves. Push it up against in the inside rim of the indent to ensure it fulls the hole completely.
- Bake for 14-16 minutes or until the edges are barely golden brown.
- Transfer to a cooling rack to cool completely while you make the cheesecake topping.
- Mix together the cream cheese and butter. When they’re at room temp, they’re soft enough to do so by hand.
- Mix in the powdered sugar and vanilla.
- Pour into a piping bag fitted with a round tip, or pour into a ziplock bag and snip off a corner.
- Once the cookies are completely cooled, squeeze a small dollop onto the tops of the cookies.
- Sprinkle with some crushed freeze dried strawberries if desired. Just place them into a bag and use the bottom of a jam jar to crunch them into sprinkle-sized pieces.
- At room temperature, the cheesecake topping is nice and soft. For a thicker consistency, place them in the fridge for about an hour before serving.
Keywords: strawberry cookies, strawberry cheesecake cookies, cookies, strawberry desserts, strawberry cheesecake