STRAWBERRY CREAM CHEESE CRUMBLE COOKIES
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STRAWBERRY CREAM CHEESE CRUMBLE COOKIES
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These Strawberry Cream Cheese Crumble Cookies are a delicious and indulgent treat that combines a soft and chewy cookie base with a creamy strawberry cream cheese filling and a buttery crumble topping. Perfect for satisfying your sweet tooth.
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Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ cup strawberry preserves
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ¼ teaspoon salt
Instructions
Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Gently fold in the strawberry preserves until well combined.
Prepare the Crumble Topping:
- In a small bowl, combine the all-purpose flour, granulated sugar, brown sugar, melted butter, and salt.
- Mix until the mixture forms coarse crumbs.
Assemble the Cookies:
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie dough portion.
- Spoon a small amount of the cream cheese filling into each indentation.
- Sprinkle the crumble topping over the cream cheese filling on each cookie.
Bake the Cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Jam Variations: Feel free to use other fruit preserves like raspberry, blueberry, or apricot for different flavors.
- Make-Ahead: The cookie dough can be prepared ahead of time and stored in the refrigerator for up to 2 days. Bake as directed.
- Leftovers: Store any leftover cookies in an airtight container in the refrigerator. They should keep well for up to 5 days.
- Freezing: The unbaked cookie dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
- Jam Variations: Feel free to use other fruit preserves like raspberry, blueberry, or apricot for different flavors.
- Make-Ahead: The cookie dough can be prepared ahead of time and stored in the refrigerator for up to 2 days. Bake as directed.
- Leftovers: Store any leftover cookies in an airtight container in the refrigerator. They should keep well for up to 5 days.
- Freezing: The unbaked cookie dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
Nutrition Information
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Calories
180kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Nutrition Facts
Serving: 24cookie
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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