Stuffed Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup butter (regular or vegan), softened
02 -
¾ cup white sugar
03 -
¼ cup brown sugar
04 -
1 whole egg plus 1 egg yolk
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon baking soda
07 -
¼ teaspoon salt
08 -
2¾ cups all-purpose flour, properly measured
09 -
½-⅔ cup fresh strawberries, diced small
→ Cream Cheese Filling
10 -
¾ cup (6 oz) cream cheese, regular or vegan
11 -
¼ cup powdered sugar (increase to ⅓ cup if using regular cream cheese)
# Instructions:
01 -
Mix cream cheese and powdered sugar until smooth. Drop 10-12 heaping teaspoons onto a lined sheet and pop in the freezer for at least an hour until they're almost solid.
02 -
Beat your softened butter with both sugars until it's light and fluffy. Mix in the egg, extra yolk, and vanilla. Then gently mix in your dry ingredients - flour, baking soda, and salt - just until combined.
03 -
Fold in your diced strawberries super gently - you want them distributed but not squished, or they'll turn your dough pink!
04 -
Scoop out 24 portions of dough (about 2 tablespoons each). Make a little indent in half of them, add your frozen cream cheese, then top with remaining dough balls. Pinch the edges to seal, but don't squish too much.
05 -
Chill your assembled cookies while the oven heats to 350°F. Bake one tray at a time for 13-17 minutes until edges are golden and tops look set. Let them rest on the hot pan for 10-15 minutes before moving to a cooling rack.
# Notes:
01 -
Fresh strawberries work best - frozen ones can make the dough too wet
02 -
Weighing your flour is highly recommended for best results