Cheesecake Stuffed Strawberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup unsalted butter, softened to room temperature
02 -
½ cup granulated sugar
03 -
½ cup brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1¾ cups all-purpose flour
07 -
½ teaspoon baking soda
08 -
¼ teaspoon baking powder
09 -
¼ teaspoon salt
10 -
½ cup freeze-dried strawberries, crushed
→ Strawberry Cheesecake Filling
11 -
4 ounces cream cheese, softened
12 -
2 tablespoons granulated sugar
13 -
1 teaspoon vanilla extract
14 -
¼ cup strawberry jam or fresh strawberry puree
# Instructions:
01 -
Beat your softened cream cheese, sugar, vanilla, and strawberry jam until it's super smooth and creamy. Pop it in the fridge while you make the cookies
02 -
Cream together your softened butter and both sugars until they're light and fluffy. Beat in the egg and vanilla until everything's well mixed
03 -
In another bowl, whisk together your flour, baking soda, baking powder, and salt. Gradually mix this into your wet ingredients until you've got a nice soft dough. Fold in those crushed freeze-dried strawberries
04 -
Let your dough hang out in the fridge for about 30 minutes to firm up
05 -
Heat your oven to 350°F and line a baking sheet with parchment. Take a tablespoon of dough, flatten it out, dollop some cheesecake filling in the middle, then top with another flattened spoonful of dough. Pinch the edges to seal and roll into a ball
06 -
Space those cookies out on your baking sheet and bake for 12-15 minutes until the edges are just turning golden. Let them cool a bit before moving to a wire rack
# Notes:
01 -
You can make the dough a day ahead and keep it in the fridge
02 -
Make sure cream cheese and butter are properly softened for best results
03 -
Don't skip the chilling step - it helps prevent spreading