Strawberry Cheesecake Cookies
A delicious sugar cookie topped with sweet and tart strawberry jam and a cream cheese icing, then baked to create a perfectly delicious strawberry cheesecake cookie.
Ingredients
- 4½ cups all purpose flour, sifted
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups unsalted butter, softened
- 2 cups white granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
Strawberry Filling
- ¼ cup strawberry jam
Instructions
- Preheat oven to 375° F. Line baking sheets with parchment paper.
- In a medium mixing bowl, whisk flour, salt, baking soda and cream of tartar to combine. Set aside.
- In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.
- Add vanilla and eggs. Mix until just combined.
- Gradually fold dry mixture into wet mixture.
- Scoop or roll dough into 1¼” balls (medium cookie scoop). Drop onto cookie sheet. Create a well into the center of each cookie using your thumb or the back of a measuring spoon.
Make Cream Cheese Filling
- In a medium mixing bowl, combine cream cheese, butter and powdered sugar.
Fill Cookies
- Fill with equal parts strawberry jam and cream cheese icing.
- Bake 8 minutes. Allow to cool 1 minute. Transfer to cooling rack.
Notes
Tips
- Don't over mix
- Use a cookie scoop for consistent size and shape
- Don't overbake
To Store
- In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- In the freezer for up to 2 months in an airtight container. Please note that the cream cheese icing may separate and change consistency.
Nutrition
Calories: 196kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 37mgSodium: 69mgPotassium: 37mgFiber: 1gSugar: 11gVitamin A: 330IUCalcium: 7mgIron: 1mg
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