Description
Strawberry Cream Cheese Cookies are soft, buttery cookies with a luscious cream cheese and strawberry jam filling, topped with a sweet crumble. These melt-in-your-mouth treats combine classic cookie dough with a creamy, fruity center, perfect for any occasion or dessert platter.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Cream Cheese Filling
- ½ cup cream cheese
- ¼ cup powdered sugar
- ¼ cup strawberry jam
Crumble Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup butter
Instructions
- Preheat Oven & Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough: In a mixing bowl, beat 1 cup unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until combined. Gradually fold in 2 cups all-purpose flour, baking powder, and salt until the dough comes together.
- Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese with powdered sugar until smooth and creamy. Gently swirl in ¼ cup strawberry jam to create a delightful fruity cream cheese blend.
- Shape Cookies: Take about 1 tablespoon of cookie dough, flatten it into rounds, and place them on the prepared baking sheet. Spoon a dollop of the cream cheese mixture onto each dough round.
- Add Crumble: Mix together the crumble ingredients—½ cup flour, ¼ cup granulated sugar, and ¼ cup butter—until crumbly. Sprinkle this crumble evenly over the cream cheese topped cookies for a sweet, crunchy finish.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden brown. Remove from oven and transfer the cookies to a wire rack to cool completely.
Notes
- Use softened butter for the dough to ensure the cookies turn out tender and buttery.
- Do not overmix the cookie dough to maintain a soft texture reminiscent of cheesecake.
- If the dough is too sticky to handle, chill it in the refrigerator for 15 to 20 minutes before shaping.
- Bake cookies just until edges are lightly golden to achieve a melt-in-your-mouth texture.
- For variations, try almond extract instead of vanilla for a nutty flavor or substitute different jams like raspberry or blueberry.
- For a gluten-free option, use gluten-free flour in place of all-purpose flour.
- Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- To freeze, place cookies in a freezer-safe container for up to 2 months and thaw at room temperature before serving.
