Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Fillings and Toppings
- 1/3 to 1/2 cup jam or preserves (flavor of choice)
- Confectioners’ sugar (optional, for dusting)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter, Cream Cheese and Sugar: Using an electric mixer on medium speed, beat the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract until just combined.
- Combine Dry and Wet Mixtures: Reduce the mixer speed to low, and gradually add the flour mixture to the wet ingredients. Mix just until everything is combined, avoiding overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least one hour, or up to overnight, to firm up and develop flavors.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners to prevent sticking.
- Form the Cookies: Using approximately 1 1/2 tablespoons of dough for each cookie, roll into balls and place them about 2 inches apart on the prepared pans. Make an indentation in the center of each dough ball using your thumb or a small measuring spoon.
- Fill with Jam: Spoon about 1/2 teaspoon of your chosen jam or preserves into each indentation. If the dough becomes too soft or sticky, chill the pans in the refrigerator for about 15 minutes before baking.
- Bake: Bake the cookies one pan at a time for 12 to 15 minutes, or until the edges are lightly browned and the cookies are set.
- Cool the Cookies: Remove the pans from the oven and place them on wire racks. Let the cookies cool for 5 minutes on the pans, then transfer them to the racks to cool completely.
- Optional Finishing Touch: Once fully cooled, dust the cookies with confectioners’ sugar if desired before serving to add a sweet and elegant touch.
Notes
- For best results, chill the dough thoroughly before shaping to make handling easier and to prevent spreading while baking.
- You can use any flavor of jam or preserves such as raspberry, strawberry, apricot, or blueberry based on your preference.
- If your kitchen is warm, refrigerate the cookie pans before baking to help maintain the shape and prevent excessive spreading.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
