My easy cream cheese cookies topped with lemon or pear jam are so simple to make. I prefer drop cookies because my kitchen prep space is tiny and, it’s a hassle to roll out dough in such a small space. When making a recipe that call for rolling the dough, instead of rolling and cutting, I’ll lightly knead and pat the dough into the desired size and shape using my hands. I found this works almost as well as rolling out the dough for some recipes, except you might not have such a perfectly formed cookie.
The taste and consistency of these cream cheese cookies are part cookie, part biscuit.
With the jam in the middle you want to make sure the center is cooked properly. I usually sacrifice one cookie by taking it out of the oven after twenty minutes and cutting it in half. Before baking, it’s always a good idea to check you ovens temperature before baking with an accurate oven thermometer. For a smaller cookie reduce the cooking time to around 15 minutes.
Cream Cheese cookies are equally good with any other jam you might have hanging around in your refrigerator. I always have five or six different varieties and when I start getting overwhelmed with jams and preserves I make up a batch or two of these cookies.