Stuffed Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/2 cup brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon baking powder
09 -
1/4 teaspoon salt
10 -
1/2 cup freeze-dried strawberries, crushed
→ For the Cheesecake Filling
11 -
4 ounces cream cheese, softened
12 -
2 tablespoons granulated sugar
13 -
1 teaspoon vanilla extract
14 -
1/4 cup strawberry jam or puree
# Instructions:
01 -
In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam until smooth. Cover and refrigerate.
02 -
Beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
03 -
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients until a soft dough forms. Fold in the crushed freeze-dried strawberries.
04 -
Refrigerate the cookie dough for 30 minutes.
05 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 1 tablespoon of dough, flatten it, add 1/2 teaspoon of filling, then top with another tablespoon of flattened dough. Pinch edges to seal and roll into a ball.
06 -
Place cookies on the baking sheet and bake for 12-15 minutes until edges are golden. Cool on the baking sheet before transferring to a wire rack.
# Notes:
01 -
The dough can be prepared and refrigerated up to a day ahead
02 -
Store in an airtight container in the fridge for up to 5 days
03 -
Cookies can be frozen for up to 2 months