Ingredients:

  • For the Cream Cheese & Strawberry Swirl Filling:
  • 113g (4 oz) full-fat Cream Cheese, softened
  • 50g (1/4 cup) Granulated Sugar
  • 1 Large Egg Yolk
  • 1/2 teaspoon Vanilla Extract
  • 60g (4 tablespoons) high quality Strawberry Jam
  • For the Cookie Dough:
  • 300g (2 1/2 cups) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon fine Sea Salt
  • 227g (1 cup) Unsalted Butter, softened
  • 200g (1 cup) Granulated Sugar
  • 100g (1/2 cup) Light Brown Sugar, packed
  • 2 Large Eggs (room temperature)
  • 1 1/2 teaspoons Vanilla Extract
  • For Dusting (Optional Finish):
  • Powdered Sugar (Icing Sugar)

Instructions:

  1. Prepare the Filling: Cream the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla. Transfer half of this mixture to a small bowl and gently fold in the strawberry jam until lightly marbled. Place both mixtures into separate piping bags.
  2. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream Fats and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  4. Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Scrape down the sides of the bowl.
  5. Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed only until just combined. Do not overmix.
  6. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 45 minutes.
  7. Preheat & Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and Fill: Scoop the chilled dough into balls (about 2 tablespoons each) and place them on the prepared sheets, leaving plenty of space between them.
  9. Create the Swirl: Place small dollops of the plain cream cheese filling and the strawberry filling onto the top of each dough ball.
  10. Swirl Technique: Use a toothpick or the tip of a small knife to gently drag the fillings through the dough once or twice, creating a marble pattern. Do not overmix.
  11. Bake: Bake for 12–15 minutes, rotating the trays halfway through. Cookies are done when the edges are set and pale gold.
  12. Cool & Finish: Let cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Dust lightly with powdered sugar just before serving.