Vanilla Bean Cheesecake Bite Sugar Cookies
Equipment
- 2 large mixing bowl
- 1 medium mixing bowl
- 1 stand mixer or hand mixer
- 2 Baking sheet
- 2 silicone baking mat or sheet of parchment
- 1 #40 cookie scoop about 1.5 tablespoons
- 1 wire whisk
- 1 Rubber spatula
- 1 microplane or sharp knife for vanilla bean
- 1 offset spatula
- 1 wire cooling rack
- 1 plastic wrap
- 1 small round measuring spoon or tart tamper
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
- 2 tablespoon sour cream
- 8 ounce cream cheese softened
- 1/3 cup powdered sugar sifted
- 1 teaspoon lemon juice fresh
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean
- 1/2 cup strawberry jam or favorite fruit jam optional topping
- 2 tablespoon sanding sugar optional garnish
Instructions
- Whisk flour, baking soda, baking powder, and salt in a large bowl and set aside.
- In another large bowl beat softened butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes.
- Beat in egg, 2 teaspoons vanilla extract, 1 tablespoon vanilla bean paste, and sour cream until smooth.
- Add dry ingredients to wet in two additions and mix on low just until combined with no dry streaks.
- Cover dough and chill for 45 minutes to 1 hour until scoopable but firm.
- Line baking sheets with silicone mats or parchment and preheat oven to 350°F (175°C).
- Scoop 1.5-tablespoon portions of dough, roll into balls, and space 2 inches apart on prepared sheets.
- Using a small round measuring spoon or tart tamper, press a shallow well in the center of each dough ball.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look pale and dry.
- Reinforce the center well gently with the spoon immediately after baking, then cool cookies on the sheet 5 minutes.
- Transfer cookies to a wire rack to cool completely, about 20 minutes.
- Beat cream cheese, powdered sugar, lemon juice, 1/2 teaspoon vanilla extract, and 1/2 teaspoon vanilla bean paste until silky and thick.
- Spoon or pipe about 2 teaspoons of cheesecake filling into each cooled cookie well.
- Top each with a small dab of jam if using and sprinkle with sanding sugar.
- Chill the filled cookies 15 to 20 minutes to set before serving.
Notes
Chilling the dough controls spread and helps the wells hold their shape, so don’t skip it. If the dough cracks when you press the centers, smooth the edges with slightly damp fingertips. For the cleanest look, pipe the cheesecake filling using a small round tip or a zip-top bag with the corner snipped. These cookies hold well refrigerated in an airtight container for 3 to 4 days; bring to room temp for 10 minutes before serving for the creamiest texture. You can freeze the unfilled baked cookies up to 2 months, then thaw and fill. Swap the jam with lemon curd, chocolate ganache, or salted caramel, and adjust bake time by a minute based on your oven’s hot spots.
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