Description
Soft, chewy vanilla cookie sandwiches filled with a tangy cream cheese and strawberry jam mixture, finished with a white chocolate drizzle. These impressive yet easy-to-make treats are perfect for potlucks, gifts, or dessert.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz (225g) block cream cheese, softened
- ½ cup (60g) powdered sugar
- ½ cup strawberry jam or preserves
- 1 teaspoon lemon juice
- 1 cup (170g) white chocolate chips
- 1 tablespoon coconut oil or butter
- Optional: Dried strawberry bits
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down sides and stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Cover dough and refrigerate for at least 30 minutes (or up to 24 hours).
- Scoop 1.5 tablespoons of dough per cookie, roll into balls, and place on baking sheets 2 inches apart.
- Bake for 12-14 minutes until edges are lightly golden but centers look soft. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- While cookies cool, beat cream cheese and powdered sugar until smooth. Beat in lemon juice and 2 tablespoons of jam.
- Pair cooled cookies of similar size. Spread filling onto one cookie, leaving ¼ inch border. Top with second cookie.
- Melt white chocolate chips and coconut oil/butter in microwave intervals until smooth. Drizzle over assembled cookies.
- Sprinkle with dried strawberry bits if desired. Let chocolate set for 15 minutes at room temperature or 5 minutes in fridge.
Notes
Chilling the dough is crucial to prevent spreading. Use block cream cheese, not spreadable tub cream cheese, to ensure the filling holds its shape. If jam is watery, cook it down to reduce moisture. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Protein: 3
Keywords: strawberry cheesecake cookies, cookie sandwiches, cream cheese filling, white chocolate drizzle, easy dessert, potluck recipe, homemade cookies