Strawberry Cheesecake Cookies - Made from Scratch

      We have crafted a cookie that replicates the signature flavors of New York-style cheesecake: a warm and buttery graham cracker crust, a creamy and rich cream cheese filling, and a zesty and refreshing strawberry sauce. There’s no need for a special pan, no lengthy wait to enjoy, and no need to share!

      **Dough:**

      - ⅔ cup (150 grams) unsalted butter, melted and slightly cooled

      - ⅔ cup (147 grams) firmly packed light brown sugar

      - ½ cup (100 grams) granulated sugar

      - 1 large egg (50 grams), at room temperature

      - 1 teaspoon vanilla extract

      - 2¼ cups (281 grams) all-purpose flour

      - ½ teaspoon baking soda

      - ½ teaspoon kosher salt

      **Filling:**

      - 4 ounces (113 grams) cream cheese, at room temperature

      - 3 tablespoons (21 grams) confectioners’ sugar

      - 1 large egg yolk (19 grams), at room temperature

      - ½ teaspoon lemon zest

      - ¼ teaspoon kosher salt

      - ¼ teaspoon vanilla extract

      **Topping:**

      - ½ cup (75 grams) lightly crushed graham crackers

      - 2 tablespoons (28 grams) firmly packed light brown sugar

      - ¼ teaspoon kosher salt

      - 2 tablespoons (28 grams) unsalted butter, melted and slightly cooled

      - 12 teaspoons (60 grams) strawberry preserves*

      **Instructions:**

      1. For the dough: In a large bowl, mix the melted butter, brown sugar, granulated sugar, egg, and vanilla together. In a separate medium bowl, combine the flour, baking soda, and salt. Gradually mix the flour mixture into the butter mixture, stirring until just combined.

      

      2. Line baking sheets with parchment paper. Using a 3-tablespoon spring-loaded scoop, portion out the dough (approximately 55 grams each) and roll into balls. (The dough will be soft but should hold its shape; if it’s too soft, allow it to sit at room temperature for 5 minutes.) Position the dough balls at least 2 inches apart on the prepared pans. With the back of a spoon, create an indentation about 2 inches wide in the center of each ball. Refrigerate until cold, about 1 hour, or freeze for approximately 15 minutes.

      3. Preheat the oven to 350°F (180°C). For the filling: In another medium bowl, whisk the cream cheese, confectioners’ sugar, egg yolk, lemon zest, salt, and vanilla together. Spoon the filling into the dough indentations (about 2 teaspoons or 10 grams each).

      4. For the topping: In a separate medium bowl, mix together the graham crackers, brown sugar, and salt; then stir in the melted butter until fully combined. Add 1 teaspoon of preserves onto the filling in each indentation and gently swirl with a wooden pick. Sprinkle half of the topping mixture around the edges of the cookies.

      5. Bake until the edges are golden brown and set, about 15 to 20 minutes, adding the remaining topping to the cookies halfway through the baking time. Allow them to cool on the pans for 10 minutes. Transfer from the pans and cool completely on wire racks. Store in an airtight container in the refrigerator for up to 3 days.

      *We used Bonne Maman® Strawberry Preserves.

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