Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Ingredients:

Strawberry Filling:

• 1 pound of strawberries, hulled (fresh or frozen)
• ½ cup of white granulated sugar
• ¼ cup of water

Cream Cheese Filling:

• 6 ounces of cream cheese, at room temperature
• ½ cup of granulated sugar
• 1 egg yolk, at room temperature

Cookie Dough:

• 1 cup of unsalted butter, cubed and slightly cold
• ¾ cup of packed light brown sugar
• ⅓ cup of granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons of pure vanilla extract
• 1¼ cups of all-purpose flour
• 1¼ cups of cake flour
• 1 teaspoon of cornstarch
• 1½ teaspoons of baking powder
• ¾ teaspoon of salt
• 2 teaspoons of ground cinnamon

Instructions:

Strawberry Filling:

1. Prepare the Strawberries:
   • Chop fresh strawberries or use frozen ones as is.
2. Cook the Mixture:
   • In a saucepan, combine strawberries, sugar, and water. Cook over medium heat, stirring regularly until the strawberries soften and the mixture thickens (about 8-10 minutes).
3. Cool the Filling:
   • Remove from heat, let it cool, and refrigerate if you’re not using it right away.

Cream Cheese Filling:

1. Beat the Cream Cheese:
   • In a mixing bowl, beat the cream cheese until smooth.
2. Add Sugar and Egg Yolk:
   • Gradually add sugar, continuing to mix until creamy. Then add the egg yolk and mix until smooth.
3. Chill:
   • Transfer the mixture to a piping bag and chill it.

Cookie Dough:

1. Mix Dry Ingredients:
   • In a bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, salt, and cinnamon.
2. Cream Butter and Sugars:
   • In a stand mixer, cream together butter and both sugars until light and fluffy.
3. Add Wet Ingredients:
   • Mix in the egg and egg yolk one at a time, followed by the vanilla extract.
4. Combine:
   • Gradually mix in the dry ingredients until just combined.

Shape the Cookies:

1. Form Dough Balls:
   • Divide the dough into balls and press down the center of each to make a well.
2. Add Fillings:
   • Spoon the cream cheese mixture into one half of each well and the strawberry filling into the other half.
3. Chill:
   • Refrigerate the dough balls for 1-2 hours or overnight.

Baking:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
2. Arrange Dough Balls:
   • Arrange the dough balls on parchment-lined baking sheets, spaced apart.
3. Bake:
   • Bake for 13-15 minutes or until the edges are golden.
4. Cool:
   • Let the cookies cool on the sheet before transferring them to a wire rack.

Popular Questions and Their Answers:

1. Can I use frozen strawberries instead of fresh?
   • Yes, frozen strawberries work well for the filling.
2. How do I prevent the cookies from spreading too much?
   • Make sure the dough is well-chilled before baking.
3. Can I substitute the cream cheese filling with something else?
   • You can use a mascarpone or ricotta filling as an alternative.
4. How should I store the cookies?
   • Store in an airtight container in the refrigerator for up to a week.
5. Can I freeze the cookie dough?
   • Yes, freeze the dough balls and bake directly from frozen, adding a few minutes to the baking time.
6. Can I use a different type of sugar?
   • Light brown sugar is recommended, but dark brown sugar can be used for a richer flavor.
7. Can I make the cookies gluten-free?
   • Substitute the all-purpose and cake flour with a gluten-free flour blend.
8. How do I ensure the filling doesn’t leak out?
   • Press the fillings firmly into the dough and ensure the edges are sealed.
9. Can I use different fruits for the filling?
   • Yes, other berries or even a mixed fruit filling can be used.
10. How long do the cookies need to cool before serving?
    • Let them cool completely on a wire rack before serving.
11. Can I add nuts to the cookie dough?
    • Yes, chopped nuts like almonds or pecans can be added for extra texture.
12. Is it okay to use salted butter?
    • Yes, but reduce the additional salt in the recipe by half.
13. Can I use whole wheat flour?
    • Yes, but the texture will be denser. Use half whole wheat and half all-purpose flour for better results.
14. What’s the best way to crush the graham crackers?
    • Use a food processor or place them in a zip-top bag and crush with a rolling pin.
15. Can I make the cookies without a stand mixer?
    • Yes, a hand mixer or even mixing by hand works, though it may take more effort.
16. How can I make the cookies dairy-free?
    • Use dairy-free butter and cream cheese substitutes.
17. Can I use a different type of extract?
    • Almond or lemon extract can be used for a different flavor profile.
18. Can the cookies be made ahead of time?
    • Yes, they can be made a day ahead and stored in the fridge.
19. How do I make sure the cookies stay soft?
    • Don’t overbake them and store in an airtight container.
20. What’s the best way to soften butter quickly?
    • Cut it into small pieces and let it sit at room temperature for 10-15 minutes.