Ingredients
Method
- Instructions
- Prepare the filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Drop 12 small dollops on a plate and freeze for 20 minutes.
- Make the dough: In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla, and mix well.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, and salt.
- Combine: Gradually mix dry ingredients into wet until just combined.
- Assemble cookies: Flatten 1 tbsp of dough, place a frozen filling and a teaspoon of jam in the center, then cover with another flattened tbsp of dough. Seal edges.
- Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes or until lightly golden.
- Cool: Let cookies cool on the tray for 10 minutes, then transfer to a wire rack.
Notes
Notes
Chill the filling well to avoid leaks. You can swap strawberry jam for raspberry or blueberry. Use room temperature butter for best dough texture. Cookies store best in the fridge for 5 days or can be frozen.
Chill the filling well to avoid leaks. You can swap strawberry jam for raspberry or blueberry. Use room temperature butter for best dough texture. Cookies store best in the fridge for 5 days or can be frozen.