Moist Cheesecake Layered Sugar Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 2 Baking sheet
- 2 silicone baking mat or parchment sheet
- 1 Cookie scoop 1.5 tablespoon
- 1 Rolling Pin optional
- 1 Wire rack
- 1 small offset spatula
- 1 plastic wrap roll
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1/4 cup sour cream room temperature
- 8 ounce cream cheese softened
- 1/3 cup powdered sugar sifted
- 1 teaspoon lemon zest fine
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam seedless (optional)
- 2 tablespoon milk as needed
- 2 tablespoon sanding sugar optional, for topping
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
- Beat in egg, vanilla, and sour cream until smooth and well combined.
- Add dry ingredients to the wet mixture on low speed until a soft dough forms that pulls from the bowl sides.
- Divide dough in half, flatten into disks, wrap in plastic, and chill for 1 hour or until firm but pliable.
- For the cheesecake layer beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth and spreadable.
- Line baking sheets with silicone mats or parchment and preheat oven to 350°F (175°C).
- Roll or pat one dough half to 1/4-inch thickness and scoop 1.5-tablespoon mounds spaced 2 inches apart if not rolling.
- Scoop cookie dough balls, flatten gently to 2.5 inches, and place on prepared sheets.
- Spread 1 heaping teaspoon of cheesecake mixture onto half of the cookies leaving a 1/4-inch border and top with 1/2 teaspoon jam if using.
- Flatten remaining dough balls and cap each filled cookie, pinching edges to seal and smoothing cracks.
- Brush tops lightly with milk, sprinkle with sanding sugar if using, and chill the filled cookies on the sheet for 10 minutes.
- Bake one sheet at a time for 11 to 13 minutes until edges are set and tops are pale with slight golden bottoms.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely for 25 minutes.
- Repeat with remaining dough and filling, keeping unbaked cookies chilled between batches.
Notes
Chilling the dough before shaping and again after filling prevents spreading and helps the layers stay distinct; aim for a soft but not sticky dough by adding 1 to 2 teaspoons flour if needed or a splash of milk if too dry. If the cream cheese filling feels loose, refrigerate it for 10 minutes to firm up, and avoid overfilling to keep the seal tight. For neat edges, trim any seepage with a small offset spatula while the cookies are warm. Flavor swaps like orange zest, strawberry jam, or a pinch of cinnamon in the dough work beautifully, and the cookies stay tender for 3 days in an airtight container refrigerated; bring to room temperature before serving for the moist, cheesecake-like bite.
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