Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
190 grams granulated sugar
02 -
55 grams light brown sugar
03 -
215 grams butter (any type works)
04 -
1 large egg (60 grams)
05 -
2 grams strawberry flavoring
06 -
4 grams vanilla flavoring
07 -
2-4 grams gel food dye
08 -
310 grams regular flour
09 -
2 grams baking powder
10 -
6 grams baking soda
→ Cream Cheese Filling
11 -
226 grams cream cheese block
12 -
60 grams icing sugar
13 -
2 grams vanilla flavoring
→ Topping
14 -
200 grams white sugar (to roll cookies)
# Instructions:
01 -
Blend the cream cheese with powdered sugar and vanilla until smooth. Form 1 tablespoon-sized balls (about 14-16g each). Put in the freezer for 30-60 minutes.
02 -
Whip butter for 3-5 minutes until it loses its yellow tint. Toss in both sugars and whip until fluffy. Mix in the egg, vanilla, strawberry, and dye.
03 -
Add in flour, soda, and powder. Mix until the batter just comes together.
04 -
Take about 80 grams of dough, flatten it, and wrap it around a frozen filling ball. Roll in sugar and bake at 350°F for 10-11 minutes.
05 -
Optional: use a cookie cutter to make hot cookies round. Let them rest on the baking tray for 10 minutes before moving them.
# Notes:
01 -
Bake one cookie first to check the spreading.
02 -
Store in the fridge for up to 10 days.
03 -
Gel dyes give the best vibrancy.