Stuffed Strawberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
310 grams of all-purpose flour
02 -
6 grams of baking soda
03 -
2 grams of baking powder
04 -
215 grams of butter (your choice of salted or unsalted)
05 -
55 grams of brown sugar
06 -
190 grams of white sugar
07 -
1 large egg, about 60 grams
08 -
4 grams of vanilla extract
09 -
2 grams of strawberry flavoring
10 -
2-4 grams of gel-based food coloring
→ Cream Cheese Filling
11 -
226 grams of cream cheese
12 -
60 grams of powdered sugar
13 -
2 grams of vanilla extract
→ Topping
14 -
200 grams of regular sugar for rolling
# Instructions:
01 -
Combine the cream cheese, powdered sugar, and vanilla until smooth. Roll into tablespoon-sized balls, about 14-16 grams each. Freeze these for at least 30 minutes or up to an hour.
02 -
Whip the butter on its own for 3-5 minutes until it lightens in color. Blend in the sugars until it’s fluffy, then mix in the egg, vanilla, strawberry extract, and food coloring.
03 -
Stir together the flour, baking soda, and baking powder. Add this dry mix to the wet base and combine everything gently.
04 -
Take 80 grams of dough, flatten it, and wrap it around a frozen cream cheese ball so it’s fully covered. Roll the ball in sugar. Bake on a tray for 10-11 minutes at 350°F.
05 -
If desired, reshape the cookies while they’re still warm using a round cutter. Let them sit on the tray for about 10 minutes, then transfer them to cool completely.
# Notes:
01 -
Test one cookie first to see how it spreads.
02 -
They stay fresh for up to 10 days when kept in the fridge.
03 -
Gel-based food coloring works best for bold colors.