Strawberry Cheesecake Cookies (Print Version)

# Ingredients:

→ Soft Brown Sugar Cookies

01 - 125g butter, salted, at room temperature (1/2 cup + 1 tbsp)
02 - 100g light brown sugar (1/2 cup, packed)
03 - 50g granulated sugar (3 tbsps + 2 tsps)
04 - 1 tsp vanilla extract
05 - 1 large egg, at room temperature
06 - 1 tsp double cream or heavy cream
07 - 220g plain flour or all purpose flour (1 cup + 1/4 cup + 2 tbsps)
08 - 1/2 tsp baking powder
09 - 1/2 tsp baking soda
10 - 30g granulated sugar for coating the cookie dough balls (2 tbsps + 1 tsp)

→ Creamy Cheesecake Topping

11 - 100ml double cream or heavy cream (1/4 cup + 3 tbsps)
12 - 1/2 tsp vanilla extract
13 - 1 heaped tbsp icing sugar or powdered sugar
14 - 100g cream cheese, at room temperature (1/4 cup + 3 tbsps)

→ Fresh Toppings

15 - Fresh strawberries, chopped into small pieces
16 - Strawberry jam
17 - Biscuit crumbs or graham cracker crumbs

# Instructions:

01 - Grab a large mixing bowl and add your room temperature butter along with both sugars. Beat them together until they're properly combined and looking thick and creamy - almost like wet sand that sticks together. You'll know it's right when the color lightens a bit and everything looks well blended.
02 - Crack in your egg, pour in that splash of heavy cream, and add the vanilla. Mix everything until it's smooth and there are no streaks of egg visible. The batter should look even more creamy and slightly looser at this point.
03 - In a separate bowl, whisk together your flour, baking soda, and baking powder so they're evenly distributed. Tip this into your wet mixture and gently fold everything together with a spatula. Stop mixing as soon as the flour disappears - overworking the dough will make your cookies tough!
04 - Cover your bowl with plastic wrap or a kitchen towel and pop it in the fridge for about an hour. This resting time is magic - it lets the flavors meld and helps the cookies keep their shape when baking instead of spreading too thin.
05 - About 15 minutes before you're ready to bake, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This gives your oven plenty of time to reach the right temperature for perfect cookies.
06 - Take your chilled dough from the fridge and divide it into 6 equal portions (about 90g each if you're weighing). Roll each portion into a ball with your hands, then roll them in the extra granulated sugar until they're completely coated in sparkly sweetness.
07 - Place your sugar-coated dough balls on the baking sheet, leaving plenty of space between them for spreading. Slide them into your preheated oven and bake for 15-18 minutes. The edges should be set and slightly golden, but the centers might still look a bit soft - that's exactly what you want!
08 - Once baked, pull the cookies out of the oven but leave them on the baking sheet to cool completely. They'll firm up as they cool while staying perfectly soft in the middle. Resist the temptation to move them too soon or they might break!
09 - Once your cookies are totally cool, it's time for the topping. In a fresh bowl, combine your cold heavy cream, vanilla extract, and powdered sugar. Whip this mixture just until it starts to thicken and hold soft peaks - don't overwhip as we're not done yet!
10 - Add your softened cream cheese to the whipped cream mixture and keep beating until everything is well combined. You're looking for a smooth, fluffy mixture that holds medium peaks - thick enough to stay put on the cookies but still soft and cloud-like.
11 - Take each cooled cookie and spread a generous dollop of the cheesecake frosting over the top, creating a small well in the center. The frosting should be thick enough to hold its shape but spread easily. This is the creamy cloud that makes these cookies so special!
12 - Spoon a small amount of strawberry jam into the center of each frosted cookie. Then sprinkle the freshly chopped strawberries all around. The combination of tangy cream cheese, sweet jam, and fresh berries creates that perfect strawberry cheesecake flavor.
13 - For the final touch, sprinkle some biscuit or graham cracker crumbs over each cookie to mimic that classic cheesecake crust. These little crumbs add a wonderful texture contrast to the soft cookie and creamy topping.

# Notes:

01 - These cookies are best enjoyed within 24 hours of making them, but will keep in the refrigerator for up to 3 days. The cookie base will naturally soften slightly under the cream cheese frosting - this is normal and creates that perfect cakey-cookie texture.
02 - If you're pressed for time, you can make the cookie bases a day ahead, store them in an airtight container, and add the toppings just before serving.
03 - For a prettier presentation, try using a piping bag with a star tip to swirl the cream cheese frosting onto the cookies instead of spreading it.

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