👩🍳 Instructions
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1
Prepare the Cream Cheese Filling: In a medium bowl, beat softened cream cheese with sifted powdered sugar and 1 teaspoon vanilla extract until completely smooth. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm.
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2
Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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3
Cream Wet Ingredients: In a large bowl, cream softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (3-4 minutes).
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4
Add Eggs and Flavor: Beat in eggs one at a time until fully incorporated, then stir in 1 teaspoon vanilla extract. Reduce mixer speed to low and gradually add dry ingredients, mixing until just combined. Fold in crushed freeze-dried strawberries and strawberry jam.
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5
Chill Dough: Cover the cookie dough and refrigerate for at least 1 hour.
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6
Preheat Oven & Shape: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 1 ½ tablespoons of cookie dough, flatten, place one frozen cream cheese mound in the center, and seal the dough around it, forming a ball. Place on baking sheets 2 inches apart.
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7
Bake: Bake for 10-12 minutes, or until edges are lightly golden and centers are still soft. Do not overbake. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
Ensure all dairy ingredients are at room temperature for best results. Freeze-dried strawberries are essential for concentrated flavor without adding excess moisture. Store cookies in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
4g
Total Fat
15g
Saturated Fat
9g
Carbs
32g
Fiber
1g
Sugar
20g
Sodium
120mg
Cholesterol
45mg
