Cheesecake Stuffed Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
310 grams plain flour
02 -
6 grams bicarbonate of soda
03 -
2 grams baking powder
04 -
2-4 grams gel coloring of your choice
05 -
4 grams vanilla essence
06 -
2 grams strawberry flavoring
07 -
55 grams dark brown sugar
08 -
190 grams granulated sugar
09 -
1 large egg (approx. 60 grams)
10 -
215 grams butter, either salted or unsalted
→ Cream Cheese Filling
11 -
226 grams cream cheese, softened
12 -
60 grams icing sugar
13 -
2 grams pure vanilla essence
→ Topping
14 -
200 grams white sugar to coat
# Instructions:
01 -
Combine cream cheese with vanilla and powdered sugar. Shape into tablespoon-sized portions (14-16g), then freeze for half an hour to an hour.
02 -
Whip butter until pale and creamy (around 3-5 minutes). Gradually beat in sugars until fluffy. Blend in the egg, food coloring, vanilla, and strawberry flavor.
03 -
Add the flour, baking powder, and soda, then stir together until fully blended.
04 -
Take 80g of dough, press flat, and wrap it around a chilled cream cheese portion. Roll in sugar, and bake at 350°F for 10-11 minutes.
05 -
Optional: while hot, use a round cutter to shape cookies. Let cool on the tray for 10 minutes before moving.
# Notes:
01 -
Start with one cookie to check how it spreads.
02 -
Store in the fridge for up to 10 days.
03 -
Gel color works best for vibrant results.