Strawberry Cheesecake Cookies
Soft and tangy thumbprint cookies filled with homemade strawberry jam, perfect for brunch or gifts.
Ingredients
For the cookie dough
- 1 cup cream cheese, softened Full-fat gives best texture
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling
- 1/2 cup homemade strawberry jam Or good-quality store-bought
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until very smooth and creamy.
- Add the sugar, egg, and vanilla. Mix until evenly combined and slightly fluffy.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet. Stir until just combined — don’t overmix.
Baking
- Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spaced about 2 inches apart.
- Use the back of a teaspoon to make a small indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of strawberry jam.
- Bake for 12–15 minutes, until the edges are set and lightly golden. Centers will remain soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For dairy-free, use vegan cream cheese and butter; swap the egg with aquafaba. For gluten-free, use a 1:1 all-purpose gluten-free blend.