Description
Elegant cookies combining creamy cheesecake flavors with a fruity strawberry compote in a tender cookie form.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup (150 g) fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar (adjust to taste)
- 1 tsp lemon juice, freshly squeezed
- 4 oz (115 g) cream cheese, softened to room temperature
- 1/3 cup (40 g) powdered sugar, sifted
- 1/2 tsp vanilla extract
- Fresh strawberries and micro-mint for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Cream the butter and granulated sugar until pale and airy, about 2–3 minutes. Add the egg and vanilla; mix until glossy.
- Whisk flour, baking powder, and salt; fold into the butter mixture until a cohesive dough forms.
- Portion the dough into 1.5-tablespoon mounds, place 2 inches apart, and make a shallow well in each mound.
- Bake for 10–12 minutes, until edges are set and lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- For the compote, combine strawberries, sugar, and lemon juice in a saucepan over medium heat and stir until glossy.
- Whip the cream cheese with powdered sugar and vanilla until silky and spreadable.
- Spoon compote into each cookie well and top with cheesecake filling. Garnish with fresh strawberry and micro-mint.
Notes
Ensure butter and egg are room temperature for smooth creaming. Store cookies in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg