Strawberry Cheesecake Cookies (Printable Version)
# What You'll Need:
→ Cheesecake Filling
01 -
115 grams cream cheese, softened
02 -
25 grams granulated sugar
03 -
1 teaspoon vanilla extract
04 -
120 grams strawberry jam or puree
→ Cookie Dough
05 -
113 grams unsalted butter, softened
06 -
100 grams granulated sugar
07 -
110 grams brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
190 grams all-purpose flour
11 -
0.5 teaspoon baking soda
12 -
0.5 teaspoon baking powder
13 -
0.5 teaspoon salt
14 -
45 grams freeze-dried strawberries, crushed
# Step-by-Step Directions:
01 -
In a medium bowl, beat cream cheese, granulated sugar, vanilla extract, and strawberry jam together with an electric mixer until smooth. Cover and refrigerate for at least 30 minutes to firm.
02 -
Using an electric mixer, cream softened butter, granulated sugar, and brown sugar in a large bowl for 2-3 minutes until light and fluffy.
03 -
Add the egg and vanilla extract to the creamed butter mixture and mix until fully combined and smooth.
04 -
Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing on low speed until just combined to avoid toughness.
05 -
Gently fold crushed freeze-dried strawberries into the dough with a rubber spatula until evenly distributed. Cover and chill the dough in the refrigerator for 30 minutes.
06 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
07 -
Scoop 15 mL (1 tablespoon) of chilled dough and flatten it in your palm. Place 5 mL (1 teaspoon) of chilled cheesecake filling in the center, top with another tablespoon of dough, and seal edges. Roll into a smooth ball and place on the baking sheet, spacing 5 cm apart.
08 -
Bake in the preheated oven for 12-15 minutes or until edges are lightly golden. Remove promptly to preserve soft centers.
09 -
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Helpful Notes:
01 -
Chilling the dough and filling is essential to prevent spreading and facilitate assembly.
02 -
Avoid overmixing the dough to keep cookies tender.
03 -
Properly sealing dough around the filling prevents leakage during baking.