Cheesecake Stuffed Cookies (Print Version)
# Ingredients:
→ Dough Base
01 -
2 grams baking powder
02 -
190 grams white sugar
03 -
6 grams baking soda
04 -
55 grams brown sugar
05 -
1 large egg (weighing about 60 grams)
06 -
2-4 grams gel coloring (your choice of shade)
07 -
215 grams butter (unsalted or salted)
08 -
4 grams vanilla essence
09 -
310 grams plain flour
10 -
2 grams strawberry essence
→ Creamy Stuffing
11 -
60 grams powdered sugar
12 -
226 grams cream cheese
13 -
2 grams vanilla essence
→ Outer Coating
14 -
200 grams sugar for rolling
# Instructions:
01 -
Combine powdered sugar, cream cheese, and vanilla. Roll into small balls (14-16 grams each). Freeze them for 30-60 minutes.
02 -
Cream butter until light in color (around 3-5 minutes). Add sugars and beat until fluffy. Stir in the egg, vanilla, strawberry flavor, and coloring.
03 -
Mix together plain flour, baking powder, and baking soda until you get a uniform dough.
04 -
Use 80 grams of dough, flatten it, and press around a frozen cream cheese filling. Coat with sugar and bake at 350°F for 10-11 minutes.
05 -
Optionally, shape hot cookies using a round cutter. Let them rest for 10 minutes on the tray before removing.
# Notes:
01 -
Test one cookie first to check how it spreads.
02 -
Store in the fridge for up to 10 days.
03 -
Gel-based coloring works best for vibrant hues.