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06/18/2024

Strawberry Cheesecake Cookies

Ingredients:
• For the Strawberry Filling:
• 1 pound of strawberries, hulled (fresh or frozen)
• ½ cup of white granulated sugar
• ¼ cup of water
• For the Cream Cheese Filling:
• 6 ounces of cream cheese, at room temperature
• ½ cup of granulated sugar
• 1 egg yolk, at room temperature
• For the Cookie Dough:
• 1 cup of unsalted butter, cubed and slightly cold
• ¾ cup of packed light brown sugar
• ⅓ cup of granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons of pure vanilla extract
• 1¼ cups of all-purpose flour
• 1¼ cups of cake flour
• 1 teaspoon of cornstarch
• 1½ teaspoons of baking powder
• ¾ teaspoon of salt
• 2 teaspoons of ground cinnamon

Instructions:
For the Strawberry Filling:
• Prepare the strawberries by chopping fresh ones or using frozen ones as is.
• Cook the strawberries, sugar, and water in a saucepan over medium heat. Stir regularly until the strawberries soften and the mixture thickens (about 8-10 minutes).
• Remove from heat, let it cool, and refrigerate if you’re not using it right away.
For the Cream Cheese Filling:
• Beat the cream cheese until it’s smooth. Gradually add sugar and keep mixing until it’s creamy.
• Add the egg yolk and mix until it’s smooth. Put it in a piping bag and chill it.
For the Cookie Dough:
• Whisk together both types of flour, cornstarch, baking powder, salt, and cinnamon in a bowl.
• In a stand mixer, cream together the butter and sugars until they’re light and fluffy.
• Mix in the egg and egg yolk one at a time, followed by the vanilla.
• Gradually mix in the dry ingredients until they’re just combined.
To Shape the Cookies:
• Divide the dough into balls and press down the center of each to make a well.
• Spoon the cream cheese mixture into one half of each well and the strawberry filling into the other half.
• Refrigerate the dough balls for 1-2 hours or overnight.
For Baking:
• Preheat your oven to 375°F (190°C).
• Arrange the dough balls on parchment-lined baking sheets, spaced apart. Bake for 13-15 minutes or until the edges are golden.
• Let the cookies cool on the sheet before transferring them to a wire rack.

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