Ingredients
Equipment
Method
- Ensure butter and eggs are at room temperature.
- In a bowl, whisk together butter, granulated sugar, and brown sugar for 2-3 minutes until light, fluffy, and creamy.
- Add the egg, egg yolk, and vanilla extract. Whisk for another minute until smooth and creamy.
- Stir in the crushed graham crackers until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients in 2-3 additions. Fold gently with a rubber spatula until just combined, being careful not to overmix. You should have a soft, slightly sticky dough.
- Use a 2-inch cookie scoop to portion the dough into 12 balls. Gently roll them smooth between your palms. Chill the dough balls in the refrigerator for 30 minutes.
- During the last 15 minutes of chilling, preheat your oven to 375F (190C). Line 1-2 large baking sheets with parchment paper.
- Place the chilled dough balls onto the prepared baking sheets, leaving at least 3 inches between them.
- Bake for 12-13 minutes, or until the edges are set and the centers are still soft.
- Immediately after removing from the oven, use the back of a tablespoon measure to press down into the center of each cookie, creating a small pocket or thumbprint. Let the cookies cool completely on the baking sheets.
- To make the cheesecake filling, beat the cream cheese until smooth. Gradually add the heavy whipping cream, sugar, vanilla extract, salt, and lemon juice. Beat until smooth and well combined.
- To make the strawberry glaze, combine strawberry jam, water, sugar, and cornstarch in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens. Let it cool slightly.
- Once the cookies have cooled, spoon a small amount of the cheesecake filling into the thumbprint of each cookie. Drizzle with the strawberry glaze.
Notes
These cookies are best enjoyed fresh. You can store any leftovers in an airtight container at room temperature for up to 3 days.