Fresh and freeze-dried berries contrast a creamy cheesecake filling in these unique strawberry cheesecake cookies.
Every bite is studded with fresh,juicy strawberriesalong with crushed freeze-dried berries that further underscore the fruit flavor.
Each cookie also boasts a filling of sweet, tangy cream cheese andgraham cracker crumbs.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
It’s strawberry cheesecake meetsstrawberry shortcakein cookie form.
It’s still fairly sticky, but it will be worth the effort.
Ingredients
1/2 cup (4oz.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
)all-purpose flour
1/2 cup (2oz.)
packed finely groundgraham crackercrumbs (from 5 [0.55-oz.
each] graham cracker sheets)
3/4tsp.baking soda
1/2tsp.kosher salt
2/3cup(1/4-in.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
Add 2 ounces of the cream cheese; beat until smooth and just combined, about 30 seconds.
Add strawberries, and chill:
Fold in fresh and freeze-dried strawberries until evenly distributed.
Cover and chill dough until cold, about 30 minutes.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
Add cheesecake filling to cookies:
Preheat oven to 350F.
Line 2 to 3 large rimmed baking sheets with parchment paper.
Using lightly greased hands, flatten dough into 2-inch disks.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
Repeat with remaining dough and dough disks.
(This may be a slightly sticky experience, but will be well worth the effort!)
(Its OK if some cream cheese mixture peeks out on top of cookies.)
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
Let cookies cool on pans on wire racks 5 minutes.
Serve warm or transfer to wire racks, and let cool to room temperature, about 30 minutes.
Cookies are best enjoyed same day.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
The cookies will become more soft and cakey over time.
you’re able to also freeze the cookies for up to three months.
Thaw in the refrigerator or bring to room temperature before serving.
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle
