Ingredients:

  • 8 oz full fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp strawberry emulsion
  • 1 3/4 cups all purpose flour
  • 1/2 cup freeze dried strawberry powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 drops pink gel food coloring

Instructions:

  1. Mix the cheesecake filling. Combine the 8 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 tsp vanilla in a bowl until velvety and smooth.
  2. Flash freeze the filling. Scoop small teaspoons of the mixture onto a tray and freeze for 30 minutes until they are firm enough to handle.
  3. Cream the butter and sugars. Beat the 1/2 cup butter, 1/2 cup brown sugar, and 1/3 cup granulated sugar until the mixture is light and fluffy.
  4. Add the wet ingredients. Incorporate the 1 large egg, 1 tsp strawberry emulsion, and 2 drops pink gel coloring. Mix until the color is uniform and vibrant.
  5. Whisk the dry components. In a separate bowl, combine 1 3/4 cups flour, 1/2 cup strawberry powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  6. Combine the mixtures. Slowly add the dry ingredients to the wet. Mix only until no streaks of white flour remain.
  7. Assemble the cookies. Take a tablespoon of dough, flatten it, and place a frozen cheesecake puck in the center. Wrap the dough around the cheese completely.
  8. Prepare for the oven. Place the stuffed balls on a prepared baking sheet, spacing them 2 inches apart.
  9. Bake the cookies. Bake at 350°F for 12 minutes until the edges are set and the tops look matte.
  10. Cool thoroughly. Let them sit on the pan for at least 10 minutes. Wait until they feel firm to the touch before moving them to a wire rack.