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 about a 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.
- Gradually 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. The dough should be soft and slightly sticky.
- Use a 2-inch cookie scoop to portion the dough into 12 balls. Roll them gently between your palms to smooth. Chill the dough balls in the refrigerator for 30 minutes.
- In the last 15 minutes of chilling, preheat your oven to 375°F (190°C). Line 1-2 large baking sheets with parchment paper.
- Place the chilled dough balls on 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. Let the cookies cool completely on the baking sheets.
- To make the cheesecake filling, beat the cream cheese until smooth. Gradually beat in the sugar, then the heavy whipping cream, vanilla extract, salt, and lemon juice until well combined and smooth.
- To make the strawberry glaze, combine strawberry jam, water, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
- Once the cookies are cool, spoon or pipe the cheesecake filling into the thumbprint pockets. Drizzle with strawberry glaze.
Notes
These cookies are best enjoyed fresh. You can store any leftovers in an airtight container in the refrigerator for up to 3 days.