Ingredients
- 16 oz fresh strawberries, trimmed
- 3/4 cup granulated white sugar (for jam)
- 1 1/2 teaspoons vanilla extract (for jam)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated white sugar (for cookies)
- 1 egg yolk
- 1 teaspoon vanilla extract (for cookies)
- 5 oz cream cheese, cold
- 5 tablespoons powdered sugar
- 1/2 oz freeze dried strawberries
Instructions
- Puree strawberries in a food processor and transfer to a saucepan.
- Add sugar and vanilla extract to the puree. Cook over medium-low heat until thick and jam-like. Remove from heat and cool completely.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy. Mix in egg yolk and vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined.
- Scoop dough into tablespoon-sized balls. Press an indent in the center of each and chill for 1 hour.
- Preheat oven to 350°F (175°C). Bake chilled cookies for 10–12 minutes or until just set.
- Reshape centers if needed and let cookies cool completely.
- Beat cream cheese until smooth. Add powdered sugar and mix until combined.
- Stir in crushed freeze dried strawberries until smooth.
- Spoon cooled strawberry jam into each cookie indent, then pipe strawberry cheesecake filling on top.
Notes
- Chilling the dough helps the cookies keep their shape while baking.
- You can substitute homemade jam with store-bought for convenience.
- Add lemon zest to the dough for extra brightness.
- Decorate with more freeze dried strawberry crumbs for a pretty finish.
- Prep Time: 1 hour
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
