Strawberry Cheesecake Cookies

  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cup flour
  • 1 cup graham cracker crumbs (about 7-8 full-size crackers)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup graham cracker crumbs (for rolling), about 4 full-size crackers
  • 4 tablespoons unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • Zest of 1/2 of a small lemon
  • 3/4 cup strawberry preserves (or another preserve of your choice)
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
  2. Beat butter, granulated sugar, and brown sugar in a large bowl until smooth and combined. Add in egg and vanilla, stirring to combine.
  3. In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.
  4. Add dry ingredients to the wet ingredients, and beat until combined. Chill the dough in the refrigerator for one hour.
  5. Place 1/2 cup graham cracker crumbs in a shallow bowl. Then, using a small spoon or cookie scoop, scoop the cookie dough and roll in graham cracker crumbs.
  6. Place the cookie dough balls several inches apart on prepared baking sheets. Bake 8-11 minutes, rotating the pan half way through.
  1. Using a hand mixer, beat butter and cream cheese until smooth and combined. Then, beat in powdered sugar, one cup at a time, then add vanilla and lemon zest.
  2. Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off). Pipe the frosting onto the cookies in a circle, leaving a spot in the middle for the preserves.
  3. Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge.