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Strawberry Cheesecake Valentines Day Cookies


Strawberry Cheesecake Cookies


To order yours if you are in the Florida Region:


Scroll to find recipe and step by step instructions.


Servings Size:makes approximately 12-15 cookies


Measurments:

1 cup butter

1/4 cup of packed brown sugar (light or dark)

1 cup white granulated sugar

1 large egg

2 tsp of vanilla extract

1/2 tsp strawberry extract

1 tsp red/pink food coloring (optional)

2 1/2 cups of All-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp of salt (optional if you used salted butter)


Cream Cheese Filling

1 cup cream cheese

1/8 cup white/granulated sugar

1 tsp vanilla


Topping

approximately 1 cup granulated/white sugar (for coating)



Step 1

Preheat oven to convection 350 degrees Fahrenheit. Mix cream cheese with sugar and vanilla with whisk (by hand) or whisk attachment (on stand mixer). Once well combined, scoop cream cheese in 1 tbsp balls (14-16 grams) onto a parchment paper lined tray/plate. Place this in the freezer for 30 minutes to an hour. (Should come out to about 12 cream cheese balls.)To start cookie dough, beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).


Step 2

Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).


Step 3

Add your large egg and stir into mixture.Mix in vanilla extract, strawberry extract, and red/pink food coloring (optional).


Step 4

Add flour, baking soda, baking powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.


Step 5

Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread. If your test cookie came out flat, add a couple more tablespoons of flour to allow cream cheese to stay in the center of the cookie when baking. If your cream cheese balls are frozen well, flatten out your cookie dough in your palm and place 1 cream cheese ball in the center. Fold the cookie dough around until it is well secured in the center. Pour sugar into a separate bowl and roll cookie dough in.


Step 6

Bake cookies for 10-11 minutes (for 1/3 cup scoop).


Step 7

For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing. Step 8You can eat these fresh and/or put these in the fridge to store up to 10 days!


Recipe from @identicalrecipes

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