Ingredients:
- 2 ½ cups (300g) All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon fine sea Salt
- 1 cup (226g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 teaspoon Lemon Zest (Optional)
- 4 ounces (113g) Cream Cheese, softened
- ½ cup (60g) Powdered Sugar, sifted
- 1 large Egg Yolk
- ½ teaspoon Vanilla Extract (for filling)
- ½ cup (approx. 120g) Strawberry Jam or Preserves
Instructions:
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and granulated sugar in a stand mixer until light and fluffy (about 3 minutes). Scrape down the sides.
- Beat in eggs one at a time, followed by vanilla and lemon zest (if using).
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
- While dough chills, prepare the cream cheese filling by beating cream cheese until smooth. Gradually beat in sifted powdered sugar, followed by the egg yolk and vanilla until completely smooth. Transfer to a piping bag.
- Slightly warm the strawberry jam in the microwave to make it easily pipeable. Place in a separate piping bag or small bowl.
- Preheat oven to 350°F (175°C). Scoop chilled dough balls (about 1.5 tablespoons) onto prepared sheets, leaving 2 inches between them. Gently flatten slightly.
- Pipe a small dollop (about ½ teaspoon) of the cream cheese filling onto the centre of each dough ball, immediately followed by a smaller dot of strawberry jam on top of the cream cheese.
- Use a toothpick or skewer to gently drag the jam and cream cheese through the dough once or twice, creating a rustic swirl pattern. Do not over-swirl.
- Bake for 10–12 minutes, or until the edges are set and lightly golden, but the centres still look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.