Reasons to Love Strawberry Cheesecake Cookies

You need these strawberry cheesecake cookies are in your life! They add a touch of charm to your usual cookie routine. The sweetness of strawberries and white chocolate. French fries and a delicious cream cheese frosting make them delicious. Every bite is a Strawberry cheesecake Explosion of happiness. The chocolate chip cookies are amazing, though it’s time to change things.

Strawberry Cheesecake Cookies

• I really liked it Strawberries, and my collection of recipes proves it! I have everything from strawberry cake to parfait to granola.
• But today let’s do something different. These strawberry cheesecake cookies are delicious. A real pleasure!
• They have Strawberries and wholemeal biscuits incorporated into the dough and also a surprise Cheesecake topping. They are anything but ordinary.
• Well, that's all the recipe requires some waiting time, freeze the cream cheese and optionally let the dough cool.
• But the It's worth it. Ready to try it? Here we are!

For Filled with cream cheese

Creamy Cheese

It must be at room temperature to mix well. Ingredients for the covering.

Dust Sugar

Adds a touch of sweetness to the cream cheese filling.

Vanilla

A touch of vanilla adds flavour to the filling a deeper flavour.

Tips for The best cookies

• With those Tips, you're on the right path to making your cookies unforgettable.
• Fresh is best. I use freeze-dried strawberries when they aren't in season. But if you keep fresh fruit on hand, use it of course!
• Do not use frozen strawberries. They carry a lot of water and ruin the dough. Texture.
• Go For Full-fat. Cream cheese softens the cookies and adds moisture.
• Zap your Cheese cream. If you forget to take it out of the fridge, put it in the fridge Place it in the microwave for 20 seconds.
• Freeze Filled with cream cheese. This is a critical step in wrapping the dough padding possible.
• Keep a cloth practical. The dough may be sticky when folded over the cream cheese. Having a cloth nearby to clean your fingers between cookies.
• Aim for big, large spoonful’s of pasta. These cookies should be large and use 3-4 Spoon cookie dough.
• Parchment Paper beats Silpat. The baking paper ensures that the bottoms of the biscuits are golden brown and configure it correctly.

For Strawberry Cookies

Freeze-dried Strawberries

Chop them finely to give your biscuits an intense flavour. Strawberry flavour.

Graham Cookie Crumbs

Add a little crunch and mimic the crust of a classic. Cheesecake.

Flour

This is the main ingredient in your cookies. Provides structure and support keep it all together.

Butter

Make sure it is soft so it mixes easily. You can use regular butter or dairy-free butter.

White and Brown Sugar

Using both provides a good balance of sweetness and a hint of Molasses flavour from brown sugar.

Kitchen Powder

This is your propellant. It creates gas bubbles that help the biscuits will rise and become light and fluffy.

Eggs

They must be at room temperature to blend perfectly with the biscuit. Mass.

Vanilla

Just like icing, it adds an extra layer of flavour to your cookies.

Salt

Salt enhances the other flavours of biscuits and balances the sweetness.

How to Make Strawberry Cheesecake Cookies

Do the following the most amazing strawberry cheesecake cookies you will ever eat! Let's go down for the company.

1. Get ready Filled with cream cheese

• Beat the cream cheese, icing sugar and vanilla until creamy. It's smooth and creamy. Arrange small portions on a baking tray covered with baking paper. Break it Place in the freezer for an hour.
• This step ensures that the cream cheese filling is firm enough to use later.

2. Make the cookie dough

• Grind the freeze-dried strawberries in a food processor.
• In another bowl, mix the butter, sugar, eggs and vanilla. Dry mix Ingredients, graham breadcrumbs and strawberries.

3. Assemble the components

• Preheat oven to 350 degrees.
• Get spoons of dough and level it. Add a spoonful of your frozen cream cheese in the middle and close.
• Place a large package of refrigerated dough in a fork with Mantegna paper, leaving a small space between it.

4. Cooked

• Leave for 11-13 minutes until the crusts are crispy. Leave them to cool in the refrigerator assadeira before placing it on a ladder.

5. Serve and appreciate

• And the Morongo cheesecake biscuits are ready be devoured!