Cheesecake Cookies

COOKIES: In a large bowl, using a hand mixer cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla, scraping down the sides and bottom of the bowl as needed.

In a separate bowl, whisk together flour, 1 cup graham cracker crumbs, salt, and baking soda.

Add dry ingredients to the wet ingredients, beat until combined. Chill the dough for one hour.

Preheat oven to 375 degrees. Line three baking sheets with parchment paper (8 cookies per sheet).

Place 1/2 cup graham cracker crumbs in a shallow bowl. Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and roll into a ball then roll in graham cracker crumbs. Place the cookie dough balls a couple of inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.

Bake for 9-11 minutes until the edges are set and the center is slightly underdone (do not overbake). If necessary, rotate the baking sheets from the front to the back and top to bottom once during bake time if your oven bakes unevenly. Place the baking pans on wire racks to cool completely.

FROSTING: Using a hand mixer, beat butter and cream cheese until smooth and creamy. Gradually add confectioners’ sugar a cup at a time, then add vanilla and lemon zest.

Place the frosting in a pastry bag fitted with a 2D tip. Pipe frosting onto the cookies in a circle leaving an opening in the middle for a dollop of jam.

Using two small spoons, place a dollop of jam into the center of each cookie. Store cookies in the refrigerator.

These cookies are best served the day they are made. Store assembled cookies in the refrigerator for up to 3 days.