Cheesecake Strawberry Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1/4 teaspoon salt
02 -
1 large egg
03 -
1 teaspoon vanilla extract
04 -
1/2 cup unsalted butter, at room temperature
05 -
1/2 cup white sugar
06 -
1/2 cup brown sugar
07 -
1 3/4 cups plain flour
08 -
1/4 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/2 cup freeze-dried strawberries, crushed up
→ For the Cheesecake Filling
11 -
2 tablespoons sugar
12 -
1/4 cup strawberry jam or puree
13 -
4 ounces soft cream cheese
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Grab a small bowl and mix together the softened cream cheese, sugar, vanilla, and strawberry jam until the texture is creamy. Keep it covered and chill in the fridge.
02 -
Whisk together the softened butter with the white sugar and brown sugar until it’s nice and fluffy. Add in the egg and vanilla extract, and mix just enough to combine.
03 -
In another bowl, stir together the flour, baking soda, baking powder, and salt. Slowly blend this mix into the wet ingredients until a dough comes together. Gently fold in your crushed freeze-dried strawberries.
04 -
Pop the cookie dough in the fridge and let it chill for half an hour.
05 -
Set your oven to 350°F (175°C) and line a baking tray with parchment. Take a tablespoon of dough, flatten it, and put about 1/2 teaspoon of filling in the middle. Take another tablespoon, flatten it too, and place it on top. Seal the edges together and roll it into a ball.
06 -
Lay the dough balls on your prepared tray and bake for around 12 to 15 minutes, or until the edges turn golden. Let them sit on the tray to cool for a bit before moving them to a wire rack to cool completely.
# Notes:
01 -
You can make the dough up to 24 hours in advance and store it in the fridge.
02 -
Keep the cookies in an airtight container in the refrigerator—they’ll stay good for about 5 days.
03 -
You can freeze these cookies, and they’ll last up to 2 months.