Strawberry Cheesecake Filled Cookies (Printer-Friendly Version)
Soft cookies filled with a creamy strawberry cheesecake center, blending rich flavors and tender texture.
# Required Ingredients:
→ Cheesecake Filling
01 -
115 g cream cheese, softened
02 -
25 g granulated sugar
03 -
5 ml vanilla extract
04 -
120 ml strawberry jam or puree
→ Cookie Dough
05 -
115 g unsalted butter, softened
06 -
100 g granulated sugar
07 -
110 g brown sugar
08 -
1 large egg
09 -
5 ml vanilla extract
10 -
190 g all-purpose flour
11 -
2.5 ml baking soda
12 -
2.5 ml baking powder
13 -
2.5 ml salt
14 -
50 g freeze-dried strawberries, crushed
# Step-by-Step Instructions:
01 -
Using an electric mixer, beat together cream cheese, granulated sugar, vanilla extract, and strawberry jam until smooth. Cover and refrigerate for at least 30 minutes to firm the filling.
02 -
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
03 -
Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate into the wet mixture on low speed until just combined.
04 -
Gently fold crushed freeze-dried strawberries into the dough using a rubber spatula until evenly distributed. Cover and refrigerate for 30 minutes.
05 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
06 -
Scoop 15 ml (1 tablespoon) of chilled dough and flatten slightly. Place 5 ml (1 teaspoon) of chilled cheesecake filling in the center. Top with another tablespoon of dough and seal edges completely. Roll into a smooth ball and place on baking sheet, spacing about 5 cm apart.
07 -
Bake for 12 to 15 minutes, until edges are lightly golden. Avoid overbaking to keep centers soft.
08 -
Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before serving.
# Handy Cooking Tips:
01 -
Chilling both the filling and dough ensures easier assembly and prevents excessive spreading during baking.