Serves 1
Directions
- 1Start off by making your cheesecake filling.
- 2Pipe out individual portions or spoon out individual portions of the cheesecake filling.
- 3Freeze the cheesecake portions until solid.
- 4Cream your cold butter and sugars until light and fluffy.
- 5Incorporate the rest of our wet ingredients, including eggs, vanilla, strawberry powder, and red gel food coloring.
- 6Once the wet ingredients are nicely and evenly incorporated and smooth, fold in your dry ingredients in increments until your dough comes together.
- 7Then fold in your white chips and your sprinkles.
- 8Immediately weigh out your approximately 4-ounce dough balls.
- 9Flatten your dough balls, then stuff them with your frozen cream cheese filling, and make sure that filling is fully enclosed in your dough ball or it will spill out when baking.
- 10Bake the cookies at 375 degrees Fahrenheit for 10 minutes.
- 11In a bowl, combine powdered sugar, milk, strawberry extract, strawberry powder, and a few drops of pink food coloring to make the glaze.
- 12Finish your cooled cookies off with your glaze and more sprinkles.
Ingredients
- 1 cup unsalted butter, cold
- 1 cup light brown sugar
- 0.5 cup sugar
- 2 large eggs, room temp
- 2 yolks, room temp
- 2 tsp vanilla
- 1 tbsp strawberry powder
- 2 drops red gel food coloring
- 4 cups APF
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups white chocolate chips
- 1 cup rainbow sprinkles
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter, soft
- 1 tsp vanilla
- 2.5 cups powdered sugar
- 2 cups powdered sugar
- 2 tsp whole milk
- 0.5 tsp strawberry extract
- 1 tsp strawberry powder
- 1 drop red gel food coloring
Equipment
mixerpiping bagbaking sheetspoon
Tips
- Bake one test cookie to know how long to bake for your oven.
- Freeze these cookies and eat them fresh out of the freezer while they're cold.
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