Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies - a tender, soft cookie baked to enclose a delicious strawberry cheesecake filling. It’s a winning combination!
Ingredients
Strawberry Cheesecake Filling
- 125 g cream cheese, at room temperature
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 30 g freeze dried strawberries
Cookies
- 110 g butter
- 1 1/2 cups light brown sugar
- 2 eggs
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 1/2 cups all-purpose flour
- Fleur de sel (flaky salt) to sprinkle
Instructions
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To make the cheesecake filling, pulse the freeze-dried strawberries in a Nutribullet or food processor to form a powder. Reserve 1 teaspoon of powder to sprinkle on top of cookies. In a medium bowl, mix the cream cheese, caster sugar, vanilla and remaining strawberry powder together until well combined. Place in the fridge for at least 30 minutes.
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Line two baking trays with non-stick baking paper. Preheat your oven to 180°C (350°F).
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In a medium saucepan or microwave, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the salt and baking powder and stir until well combined. Add the flour in batches, and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.
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Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray (6 per tray). Place 1 teaspoon of cheesecake filling on top. Take another tablespoon of dough and flatten it with your fingers to form a disc wide enough to cover the cheesecake. Place on top and seal the edges. Repeat until you have twelve cookies.
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Sprinkle the tops with fleur de sel (flaky salt) and strawberry powder and bake for 8-13 minutes. Allow to cool on trays and when completely cool, store in an airtight container.