Stuffed Strawberry Cheesecake Cookies (Printer-Friendly Version)
# What You'll Need:
→ Cookie Dough
01 -
½ cup unsalted butter, softened
02 -
½ cup granulated sugar
03 -
½ cup brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1¾ cups all-purpose flour
07 -
½ teaspoon baking soda
08 -
¼ teaspoon baking powder
09 -
¼ teaspoon salt
10 -
½ cup freeze-dried strawberries, crushed
→ Cheesecake Filling
11 -
4 oz cream cheese, softened
12 -
2 tablespoons granulated sugar
13 -
1 teaspoon vanilla extract
14 -
¼ cup strawberry jam or puree
# Let's Cook!:
01 -
Beat softened cream cheese, granulated sugar, vanilla extract, and strawberry jam until smooth. Cover and refrigerate.
02 -
Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
03 -
Whisk together flour, baking soda, baking powder, and salt. Gradually add to wet ingredients until soft dough forms. Fold in crushed freeze-dried strawberries.
04 -
Refrigerate dough for 30 minutes.
05 -
Preheat oven to 350°F. Flatten 1 tablespoon dough, add ½ teaspoon filling, top with another tablespoon of flattened dough. Seal edges and roll into ball.
06 -
Arrange on parchment-lined baking sheet and bake 12-15 minutes until edges are golden. Cool on sheet, then transfer to wire rack.
# Cook's Notes:
01 -
Can prepare dough up to a day ahead
02 -
Store in fridge up to 5 days
03 -
Can freeze for up to 2 months