Strawberry Cheesecake Stuffed Sugar Cookies

221

Ingredients

Filling

4 ounces cream cheese, softened
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour
Pinch salt

Cookies

1/2 cup unsalted butter, softened
1/2 cup Imperial Sugar Light Brown Sugar
3/4 cup Imperial Sugar Extra Fine Granulated Sugar, divided
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch
2 cups all-purpose flour*
1/2 cup graham cracker crumbs
1/4 cup strawberry preserves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Mix together filling ingredients until creamy. Refrigerate for 30-60 minutes.
Beat butter, brown sugar, and 1/4 cup granulated sugar until creamy.
Add egg, vanilla, and milk and beat again.
Stir together baking soda, salt, cornstarch, flour, and graham cracker crumbs. Slowly add to butter mixture until mixed in.
Scoop out 18 even dough balls. Cut each ball in half. Press one half of all balls flat and spoon cheesecake filling and strawberry preserves in center.
Flatten other halves and press on top of filled bottoms. Pinch seams closed and roll gently.
Roll each ball in remaining granulated sugar and place on tray. Refrigerate cookie dough balls for 30 minutes.
Preheat oven to 375°F. Bake cookies for 12 minutes.
Remove and let cool on pan for 2-3 minutes, then place on parchment paper to cool completely.

Rate & Review

Sweetalk member

Oct 04, 2020

Loved these. I’ve made them twice. The second time I used raspberry instead of strawberry. I preferred the raspberry because I felt it’s sharper flavor stood out more. Do these have to be refrigerated?