Cheesecake Strawberry Cookies (Print Version)
# Ingredients:
→ Creamy Center
01 -
6 oz (170g) softened cream cheese
02 -
1/4 cup (30g) powdered sugar
→ Strawberry Cookie Dough
03 -
1/2 cup (113g) unsalted butter, melted and cooled
04 -
2 oz (57g) softened cream cheese
05 -
3/4 cup (150g) white sugar
06 -
1/3 cup (71g) packed light brown sugar
07 -
1 large egg
08 -
2 1/2 cups (300g) plain flour
09 -
3/4 tsp baking soda
10 -
1/2 tsp coarse salt
11 -
3/4 cup (130g) finely chopped fresh strawberries
# Instructions:
01 -
Blend together powdered sugar and cream cheese until creamy and smooth. Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper. Leave them to freeze for at least an hour.
02 -
Combine melted butter, softened cream cheese, and both sugars in a bowl, whisking thoroughly. Crack in the egg and whisk again. Stir in the flour, baking soda, and salt until just combined.
03 -
Carefully fold in the chopped strawberries, making sure not to overmix.
04 -
Pop the dough into the fridge for around 30 minutes. Check that the filling is completely frozen during this time.
05 -
Make small wells in portions of the cookie dough, add the frozen filling to the center, and cover them completely, making sure the filling is sealed inside.
06 -
Cook in a preheated oven at 350°F for 15-17 minutes. Turn the baking sheets halfway through. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to finish.
# Notes:
01 -
Prepare the filling up to 48 hours ahead of time
02 -
Store the dough in the fridge for up to 2 days
03 -
Cookies stay fresh at room temp for 3 days
04 -
Freeze the cookies for up to 3 months