Easy Cheesecake Cookies

Ingredients:

For the Cookie Dough:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Cheesecake Filling:

4 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Topping (Optional):

Fruit preserves or jam (strawberry, raspberry, or blueberry work great)
Extra powdered sugar for dusting (optional)

Instructions:

Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the softened butter and cream cheese together until smooth and creamy using an electric mixer.
- Add the granulated sugar and beat until the mixture is light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be soft.
Prepare the Cheesecake Filling:
- In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. This will be your cheesecake filling.
Assemble the Cookies:
- Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Press your thumb into the center of each dough ball to create an indentation.
- Place a small spoonful of the cheesecake filling into each indentation, being careful not to overfill (you want the filling to stay inside the cookie).
- If you’d like, add a small spoonful of fruit preserves or jam on top of the cheesecake filling for added flavor and decoration.
Bake the Cookies:
- Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. The cookies will be soft in the center but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
- Once the cookies are completely cooled, dust with powdered sugar if desired, and serve!

Tips:

Softening the Cream Cheese: Make sure the cream cheese is softened before using it in both the cookie dough and filling for a smooth texture.
Flavor Variations: You can swap the fruit preserves for other flavors like lemon curd, chocolate ganache, or even a sprinkle of cinnamon-sugar for a fun twist.
Freezing: These cookies freeze well. Store them in an airtight container in the freezer for up to a month.

Notes:

Make-Ahead: You can make the dough ahead of time and refrigerate it for up to 2 days before baking. Just allow it to soften slightly before rolling into balls.
Customization: Feel free to experiment with different types of jams or even top the cheesecake filling with a few mini chocolate chips for a chocolate twist.