Cheesecake Strawberry Cookies (Print Version)
# Ingredients:
→ Cookies Mix
01 -
1/2 cup brown sugar
02 -
1/2 cup freeze-dried strawberries, crushed
03 -
1/4 teaspoon baking powder
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1 large egg
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
08 -
1 3/4 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 teaspoon baking soda
→ Cheesecake Center
11 -
2 tablespoons granulated sugar
12 -
1/4 cup strawberry jam or puree
13 -
4 ounces cream cheese, softened
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Mix cream cheese, sugar, vanilla, and jam in a small bowl until creamy. Pop it in the fridge, covered.
02 -
Cream the butter, brown sugar, and white sugar until fluffy. Stir in the egg and vanilla until smooth.
03 -
In a different bowl, whisk flour, baking soda, salt, and baking powder. Slowly mix this into the wet mixture until dough forms. Gently fold in the crushed strawberries.
04 -
Let the dough chill for half an hour in the fridge.
05 -
Turn the oven on to 350°F (175°C) and get a baking sheet ready with parchment paper. Flatten a tablespoon of dough, add 1/2 teaspoon of filling, and cover with another flattened dough piece. Pinch to seal and shape into a ball.
06 -
Set the cookie balls on the baking tray and bake for about 12-15 minutes until the edges turn golden. Let them cool on the tray first, then transfer to a cooling rack.
# Notes:
01 -
Make the dough a day before and store it in the fridge.
02 -
Keep them fresh in an airtight box in the fridge for up to 5 days.
03 -
Freeze the cookies for up to 2 months if needed.