Strawberry Filled Cream Cheese Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup softened butter (standard or plant-based)
02 -
¾ cup granulated sugar
03 -
¼ cup dark sugar
04 -
1 full egg with 1 additional yolk
05 -
1 teaspoon pure vanilla
06 -
1 teaspoon baking soda
07 -
¼ teaspoon table salt
08 -
2¾ cups correctly weighed all-purpose flour
09 -
½-⅔ cup tiny diced fresh strawberries
→ Cheesy Center
10 -
¾ cup (6 oz) standard or plant-based cream cheese
11 -
¼ cup icing sugar (bump to ⅓ cup with normal cream cheese)
# Instructions:
01 -
Combine the cream cheese with icing sugar till it's completely smooth. Spoon 10-12 large teaspoons onto a lined tray and stick them in the freezer for at least 60 minutes until they're nearly firm.
02 -
Cream your room temperature butter with both sugars until fluffy and pale. Add the full egg, extra yolk, and vanilla. Slowly mix your flour, baking soda, and salt just enough to blend everything together.
03 -
Carefully stir in your small strawberry pieces with a light touch. You want them evenly spread through the dough without crushing them or your cookies will turn pinkish.
04 -
Divide dough into 24 equal balls (roughly 2 tablespoons each). Press a small hole in half of them, put your frozen cream cheese inside, then cover with the other dough balls. Gently seal the edges without flattening too much.
05 -
Let your formed cookies cool while warming the oven to 350°F. Cook one batch at a time for 13-17 minutes until the sides turn golden and tops aren't shiny anymore. Leave them on the hot tray for 10-15 minutes before moving to cool completely.
# Notes:
01 -
Always use fresh strawberries as frozen ones make your dough too soggy
02 -
A kitchen scale works much better than measuring cups for the flour