Ingredients
1 and 3/4 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Cheesecake Filling:
6 oz full-fat cream cheese, softened
3 tablespoons granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Strawberry Topping:
1/3 cup strawberry preserves or jam
Optional: 1/4 cup graham cracker crumbs for topping
Instructions
1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream softened butter and sugar on medium speed for 2-3 minutes until light and fluffy.
4. Add egg and vanilla to the butter mixture and mix until fully incorporated.
5. Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
6. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
7. Scoop dough into 1.5-tablespoon-sized balls and place on prepared baking sheets, leaving space between.
8. Use a spoon or thumb to press an indent into the center of each dough ball.
9. Fill each indent with about 1 teaspoon of the cheesecake mixture.
10. Top the cheesecake filling with 1/4 teaspoon of strawberry preserves.
11. Use a toothpick or knife tip to swirl the strawberry into the cheesecake filling.
12. Chill the prepared cookie dough on the trays for at least 30 minutes before baking.
13. Bake for 11–14 minutes, or until edges are just golden and centers are set.
14. Allow cookies to cool on the tray for 5–10 minutes before transferring to a wire rack.
15. While still slightly warm, sprinkle graham cracker crumbs on top, if using.
16. Refrigerate cookies for at least 1 hour before serving for best flavor and texture.
Notes
Make sure all dairy ingredients (butter, egg, cream cheese) are at room temperature for smooth mixing.
Chilling the dough before baking is essential to prevent spreading and preserve the shape.
Use freeze-dried strawberry powder in the preserves for a more intense strawberry flavor.
Cookies can be stored in the refrigerator for up to 5 days in an airtight container.
To freeze, place cooled cookies on a tray to harden, then transfer to a freezer-safe container for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg