Strawberry Cheesecake Cookies: A Little Slice of Heaven in Every Bite

👩‍🍳 Instructions

1. 1

   In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
2. 2

   Beat in the egg yolk and 1 teaspoon vanilla extract until well combined.
3. 3

   In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
4. 4

   Scoop dough into 1.5-tablespoon balls. Roll each into a smooth ball and place on a plate. Gently indent the center of each ball with your thumb or the back of a small spoon.
5. 5

   Chill the dough balls for at least 30 minutes in the refrigerator.
6. 6

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
7. 7

   Place chilled dough balls on prepared baking sheets, spaced 2 inches apart. Spoon about 1/2 to 1 teaspoon of strawberry jam into the well of each cookie.
8. 8

   Bake for 10-12 minutes, or until edges are lightly golden and centers are set. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. 9

   While cookies cool, prepare the topping: In a medium bowl, beat the softened cream cheese, powdered sugar, lemon juice, and 1/2 teaspoon vanilla extract until smooth and creamy.
10. 10

    Once cookies are completely cool, spoon or pipe a dollop of cheesecake topping onto the jammy center of each cookie. Serve immediately or refrigerate for 15-20 minutes to allow the topping to set.