Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
310 grams plain flour
02 -
6 grams baking soda
03 -
2 grams baking powder
04 -
215 grams salted or unsalted butter
05 -
55 grams light brown sugar
06 -
190 grams granulated sugar
07 -
1 large egg (roughly 60 grams)
08 -
4 grams vanilla essence
09 -
2 grams strawberry flavoring
10 -
2-4 grams gel-based food dye
→ Cream Cheese Filling
11 -
226 grams block cream cheese
12 -
60 grams icing sugar
13 -
2 grams vanilla essence
→ Topping
14 -
200 grams caster sugar for coating
# Instructions:
01 -
Combine cream cheese with powdered sugar and vanilla. Scoop into balls weighing 14 to 16 grams each, then freeze them for 30 to 60 minutes.
02 -
Whisk butter until pale and creamy (about 3-5 minutes). Add both sugars and blend until light and fluffy. Stir in the egg, followed by vanilla, strawberry flavor, and food dye.
03 -
Fold in flour, baking soda, and baking powder until everything’s mixed in.
04 -
Grab 80 grams of dough, flatten it out, and wrap each piece around the frozen cream cheese filling. Roll in sugar and bake for 10 to 11 minutes at 350°F.
05 -
If you want, use a round cutter to neaten hot cookies. Let them cool on their trays for 10 minutes before moving to a rack.
# Notes:
01 -
Test one cookie to see how much it spreads.
02 -
Store in the fridge for up to 10 days.
03 -
Gel-based food dyes give the best color.