Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 1 big cookie (or 2 smaller cookies)
Measurements:
(Recipe in grams below!)
Cookie Dough
2 tbsp butter (salted)
2 tbsp granulated sugar
1 egg yolk
1/4 tsp strawberry extract
1/2 tsp pink food coloring
6 tbsp All-Purpose Flour
1/4 tsp baking powder
Cream Cheese Filling
2 tbsp cream cheese
1 tbsp powdered sugar
1/4 tsp vanilla extract
(2 tbsp granulated sugar for coating too!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
30 grams butter (salted)
25 grams granulated sugar
1 egg yolk
1 gram strawberry extract
2 grams pink food coloring
50 grams All-Purpose Flour
1 gram baking powder
Cream Cheese Filling
28 grams cream cheese
8 grams powdered sugar
1 gram vanilla extract
(25 grams granulated sugar for coating too!
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Mix room temperature cream cheese, powdered sugar, and vanilla in a bowl.
Once well combined, scoop cream cheese onto a parchment paper lined plate/tray and chill in the freezer (1 big scoop for single big cookie or 2 small scoops for 2 smaller cookies).
Step 2
Beat room temperature butter and granulated sugar with a whisk until mixture turns an off-white color.
Mix in egg yolk, strawberry extract, and pink food coloring until combined.
Step 3
Add All-Purpose flour and baking powder into the mixture. Fold in dry ingredients.
Step 4
Scoop cookie dough (1 big cookie or 2 smaller cookies), flatten out in palm, and add chilled cream cheese ball(s) in the center. Fold cookie dough around the cream cheese ball and then roll in granulated sugar.
Step 5
Place cookie dough ball(s) on a parchment paper lined tray.
Bake cookie(s) for 12-13 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let the cookie(s) sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store in a chilled environment for up to 8 days!
