Stuffed Strawberry Cheesecake Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 215 grams butter (salted or unsalted)
02 - 55 grams brown sugar
03 - 190 grams white sugar
04 - 1 large egg (60 grams)
05 - 4 grams vanilla extract
06 - 2 grams strawberry extract
07 - 2-4 grams gel food coloring
08 - 310 grams all-purpose flour
09 - 6 grams baking soda
10 - 2 grams baking powder

→ Cream Cheese Filling

11 - 226 grams cream cheese
12 - 60 grams powdered sugar
13 - 2 grams vanilla extract

→ Topping

14 - 200 grams granulated sugar for coating

# Instructions:

01 - Mix cream cheese, powdered sugar, and vanilla. Scoop into 1 tablespoon balls (14-16g each) and freeze for 30-60 minutes.
02 - Beat butter until off-white (3-5 minutes). Add sugars and beat until fluffy. Mix in egg, vanilla, strawberry extract, and food coloring.
03 - Add flour, baking soda, and baking powder. Mix until combined.
04 - Scoop 80g dough, flatten, wrap around frozen cream cheese ball. Roll in sugar. Bake at 350°F for 10-11 minutes.
05 - Optional: shape hot cookies with circular cutter. Cool on tray for 10 minutes before moving.

# Notes:

01 - Make test cookie first to check spread
02 - Keeps up to 10 days in refrigerator
03 - Use gel food coloring for best results

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