Cheesecake Strawberry Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 stick (1/2 cup) of butter, unsalted and softened up
02 -
1/2 cup white sugar
03 -
1/2 cup packed brown sugar
04 -
1 egg, large
05 -
1 teaspoon of vanilla
06 -
1 3/4 cups regular all-purpose flour
07 -
1/2 teaspoon of baking soda
08 -
1/4 teaspoon baking powder
09 -
A small pinch (1/4 teaspoon) of salt
10 -
1/2 cup freeze-dried strawberries, crushed into bits
→ Cheesecake Mix
11 -
4 ounces plain cream cheese, softened up
12 -
2 tablespoons of white sugar
13 -
1 teaspoon of vanilla
14 -
1/4 cup strawberry jam or puree (you choose!)
# Instructions:
01 -
Grab a small bowl and mix the softened cream cheese, sugar, vanilla, and strawberry jam until smooth and creamy. Cover it up and chill in the fridge.
02 -
Using a mixer, beat together the softened butter, both sugars, and work it until it’s fluffy and airy. Toss in the egg and vanilla, then mix completely.
03 -
In a different bowl, stir flour, baking soda, baking powder, and salt together. Slowly combine with the butter mixture to make dough. Fold in crushed strawberries at the end.
04 -
Pop the cookie dough in the fridge to chill for 30 minutes.
05 -
Set the oven to 350°F (175°C) and line your baking sheet with parchment. Take a tablespoon of dough, flatten it, spoon on 1/2 teaspoon of filling, and cover with another flattened tablespoon of dough. Seal the edges by pinching, then roll it gently into a ball.
06 -
Lay cookies on the prepared sheet, bake for 12-15 minutes until the sides just start to turn gold. Let them cool on the sheet before moving to a rack.
# Notes:
01 -
You can make the dough in advance and leave it in the fridge for up to 24 hours.
02 -
Store in a sealed container in the fridge, stays fresh for 5 days.
03 -
Want them later? Freeze cookies for up to 2 months.