Strawberry Stuffed Cookies (Print Version)
# Ingredients:
→ Cookie Mixture
01 -
1/2 cup unsalted butter, brought to room temp
02 -
1/2 cup white sugar
03 -
1/2 cup packed brown sugar
04 -
1 egg, large
05 -
1 tsp vanilla extract
06 -
1 and 3/4 cups plain flour
07 -
1/2 tsp baking soda
08 -
1/4 tsp salt
09 -
1/4 tsp baking powder
10 -
1/2 cup crushed, freeze-dried strawberries
→ Cheesecake Center
11 -
4 oz cream cheese, softened
12 -
2 tbsp white sugar
13 -
1 tsp vanilla
14 -
1/4 cup strawberry puree or jam
# Instructions:
01 -
Mix the softened cream cheese, sugar, vanilla, and strawberry jam together in a small bowl until it’s smooth. Chill it in the fridge.
02 -
Using a mixer, blend the softened butter with the sugars until creamy. Then, stir in the egg and vanilla until smooth.
03 -
In another bowl, stir together the flour, salt, baking soda, and baking powder. Slowly blend this into the wet mixture until a dough forms. Gently fold in the crushed strawberries.
04 -
Let the dough chill in the refrigerator for 30 minutes.
05 -
Turn the oven to 350°F (175°C) and prepare a baking tray with parchment paper. Grab a tablespoon of dough, flatten it, spoon on 1/2 teaspoon of the filling, and cover with another flattened tablespoon of dough. Pinch the edges together and shape into a ball.
06 -
Put cookie balls on the baking tray and bake them for about 12-15 minutes, just until the edges are golden. Let them cool right on the tray before moving them to a rack.
# Notes:
01 -
You can make the dough and chill it in the fridge a day in advance.
02 -
Keep them fresh by storing in an airtight container in the refrigerator for 5 days.
03 -
Freeze these cookies for as long as 2 months.