Description
Strawberry Cheesecake Stuffed Cookies
Fall in love with these delicious strawberry cheesecake-filled cookies, perfect for any celebration.
Ingredients:
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 cup sugar
1 egg + 1 yolk
1 tsp vanilla
4 oz cream cheese
2 tbsp strawberry jam
1/4 cup powdered sugar
Preparation:
Mix flour, baking soda, and salt.
Cream butter, sugar, eggs, and vanilla until fluffy.
Combine cream cheese, jam, and powdered sugar for filling.
Stuff cookie dough with filling, seal, and bake at 350°F for 12 minutes.
#LoveInEveryBite
Step-by-Step Guide
1. Prepare the Filling: In a small bowl, beat the 4 oz of cream cheese until smooth. Add the 2 tbsp of strawberry jam and 1/4 cup powdered sugar. Mix until fully combined and creamy. Place in the freezer for 15-20 minutes to firm up.
2. Make the Dough: In a medium bowl, whisk together the 2 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. In a separate large bowl, cream the softened 1 cup butter and 1 cup sugar until light and fluffy. Beat in the egg, egg yolk, and 1 tsp vanilla.
3. Combine: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Cover and chill the dough for 30 minutes.
4. Assemble: Preheat oven to 350°F (175°C). Scoop chilled dough into 2-tablespoon portions. Flatten a portion in your palm, place a teaspoon of the chilled cheesecake filling in the center, then top with another flattened dough portion. Pinch and seal the edges completely to encase the filling. Roll gently into a ball and place on a parchment-lined baking sheet.
5. Bake: Bake for 11-13 minutes, or until the edges are just set and lightly golden. The centers will look soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions
Serve these cookies slightly warm for a gooey, decadent experience. They pair wonderfully with a glass of cold milk, a scoop of vanilla ice cream, or a fresh cup of coffee. For a festive touch, dust them with a little extra powdered sugar or drizzle with melted white chocolate.
How-to Summary
Create a firm cream cheese and jam filling. Make a classic sugar cookie dough and chill it. Encase spoonfuls of the chilled filling inside portions of dough, sealing thoroughly. Bake at 350°F until golden-edged. Cool slightly before serving for the perfect texture.
Frequently Asked Questions
Can I use a different jam flavor? Absolutely. Raspberry, blueberry, or even apricot jam work beautifully for a different twist on the cheesecake filling.
How do I store these cookies? Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. They can also be frozen for up to 2 months.
My filling leaked out. What went wrong? This usually means the filling was too soft or the dough seal wasn’t complete. Ensure the filling is well-chilled and that you thoroughly pinch the dough edges with no gaps.
Can I make the dough ahead of time? Yes. The cookie dough can be made, wrapped tightly, and refrigerated for up to 2 days before assembling and baking.
Why are my cookies spreading too much? This is often due to dough that wasn’t chilled enough or butter that was too soft. Ensure your dough is properly chilled before shaping and baking.
Common Mistakes to Avoid
- Using warm or room-temperature filling, which causes leaks.
- Not sealing the dough edges completely, allowing filling to escape.
- Overmixing the dough after adding flour, which leads to tough cookies.
- Overbaking; remove them when the edges are set but centers look soft.
- Using melted butter instead of softened butter, which affects texture and spread.
Conclusion
These Strawberry Cheesecake Stuffed Cookies are a show-stopping treat that masterfully combines two beloved desserts. By following the detailed steps and tips, you can avoid common pitfalls and achieve cookies with a perfect, soft-baked exterior and a luscious, creamy center. They are sure to impress at any gathering and deliver that promised #LoveInEveryBite.
