Description
Delight in these Strawberry Cheesecake Cookies, a perfect blend of crunchy graham cracker cookies topped with creamy cheesecake filling and a luscious strawberry glaze. These cookies combine buttery, soft textures with a tangy-sweet finish, making them an irresistible treat for any occasion.
Ingredients
Graham Cracker Cookies
- 12 tbsp unsalted butter, room temperature (170g)
- 1/3 cup granulated sugar (67g)
- 2/3 cup brown sugar, packed (133g)
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup crushed graham crackers (50g)
- 1 3/4 cups all-purpose flour (227g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese, room temperature (226g)
- 2/3 cup heavy whipping cream, chilled (160g)
- 1/4 cup sugar (50g)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp lemon juice (or to taste)
Strawberry Glaze
- 3 tbsp strawberry jam
- 2 tbsp water
- 1/2 tbsp sugar
- 1 tsp cornstarch
Instructions
- Prepare Butter and Eggs: Bring the butter and eggs to room temperature to ensure better mixing and texture for the cookie dough.
- Make Cookie Dough Base: In a bowl, whisk together the butter, granulated sugar, and brown sugar for 2-3 minutes until light, fluffy, and creamy in texture.
- Add Eggs and Vanilla: Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
- Incorporate Crushed Graham Crackers: Add the crushed graham crackers and whisk to combine well.
- Combine Dry Ingredients: In a separate bowl, sift and whisk together the flour, baking powder, baking soda, and salt.
- Mix Dry Ingredients into Wet: Add the dry ingredients to the wet mixture in 2-3 additions. Gently fold with a rubber spatula until no streaks of flour remain, forming a soft, slightly sticky dough. Do not overmix.
- Shape and Chill Dough: Use a 2-inch cookie scoop to form 12 balls. Roll gently between palms to smooth, then refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: About 15 minutes into chilling, preheat the oven to 375°F (190°C) and line 1-2 cookie sheets with parchment paper.
- Arrange Cookie Dough: Place chilled dough balls on prepared sheets, spaced at least 3 inches apart.
- Bake Cookies: Bake at 375°F for 12-13 minutes until edges are set but centers remain soft.
- Create Thumbprint Pockets: Immediately after baking, press down the center of each cookie gently with the back of a tablespoon to form little pockets. Allow cookies to cool completely before filling.
- Prepare Cheesecake Filling: Whisk cream cheese, heavy cream, sugar, salt, vanilla, and lemon juice on medium-low speed until creamy and slightly thickened. Scrape the bowl 2-3 times to ensure smoothness. Avoid overmixing.
- Fill Piping Bag: Transfer the cheesecake filling to a piping bag fitted with a round tip and keep chilled until ready to use.
- Make Strawberry Glaze: Combine strawberry jam, water, sugar, and cornstarch in a small saucepan. Cook over low heat, stirring until the mixture thickens. Remove from heat and let cool slightly.
- Assemble Cookies: Once cookies are cooled, pipe a generous swirl of cheesecake filling into each cookie pocket. Drizzle the strawberry glaze over the filling.
- Serve: Enjoy these delightful Strawberry Cheesecake Cookies fresh for best flavor and texture.
Notes
- Bring all dairy ingredients to room temperature before mixing for smooth texture.
- Do not overmix the dough or cheesecake filling to prevent toughness or separation.
- Chilling the dough helps maintain cookie shape during baking.
- You can replace strawberry jam with other fruit preserves for variety.
- Store assembled cookies in the refrigerator and consume within 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
