Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are really tasty, soft and perfect for any occasion.
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Servings: 11 cookies
Ingredients
For the filling
- 180 g cream cheese
- 3 tbsp icing sugar
For the cookies
- 120 g unsalted butter at room temperature
- 100 g granulated sugar
- 60 g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 220 g all-purpose flour
- 1 tsp salt
- 1½ tsp baking powder
- 100 g strawberries cut into small cubes
Instructions
For the filling
- Mix the cream cheese with the icing sugar until it's fully incorporated.
- Use a tablespoon measuring spoon to portion the cheese over baking paper in a dish that fits your freezer. Place the portions one next to another and freeze them for 2 hours.
For the cookies
- Use a whisk or a stand mixer with a whisk accessory to beat the butter with both types of sugar until it's soft and creamy.
- Add the egg and vanilla and beat again.
- Add the flour, baking powder, salt and mix using a spatula.
- Add the chopped strawberries and mix them in with a spatula. Try to not crush them as you mix them in.
For assembling
- Use a small cookie scoop to portion the dough (I used a 4cm/1½in diameter cookie scoop). Flatten a portion and place a frozen cream cheese tablespoon at the centre, pressing slightly down.
- Press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with all the cookies.
- Bake them in a preheated oven at 180℃/350℉ for 15-18 minutes or until they are lightly golden.
- As soon as they come out of the oven, correct their shape by swirling them in a round cookie cutter.
- Let them cool down for 5 minutes before lifting them off the tray with a spatula. Let them cool down completely, ideally on a cooling rack.
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