Strawberry Cheesecake Cookies

Ingredients

• [Filling] 113 g cream cheese, softened
• [Filling] 60 g strawberry jam
• [Filling] 15 g granulated sugar
• [Dough] 113 g unsalted butter, softened
• [Dough] 120 g powdered sugar
• [Dough] 1 large egg
• [Dough] 1 tablespoon vanilla extract
• [Dough] 55 ml vegetable or canola oil
• [Dough] 240 g all-purpose flour
• [Dough] 1 teaspoon cornstarch
• [Dough] 1/2 teaspoon baking powder
• [Dough] 1/2 teaspoon baking soda
• [Dough] 1/2 teaspoon salt
• [Dough] Pink gel food colouring, to taste
• Granulated sugar, for rolling
• [Glaze] 55 g powdered sugar
• [Glaze] 1 tablespoon strawberry purée, from 2–3 strawberries
• [Glaze] 1/2 teaspoon melted unsalted butter

Method

1. Mix the cream cheese, strawberry jam and granulated sugar until smooth.
2. Spoon eight tablespoon-sized portions onto a parchment-lined plate and freeze for 30 to 45 minutes.
3. Cream the butter, oil and powdered sugar until smooth.
4. Add the egg, vanilla and pink gel colouring and mix until combined.
5. Add the flour, cornstarch, baking powder, baking soda and salt. Mix only until a soft dough forms.
6. Chill the dough for 10 to 15 minutes, then divide it into eight equal portions.
7. Flatten each dough portion, place a frozen filling piece in the centre and seal the dough completely around it.
8. Freeze the assembled cookies for 15 to 30 minutes.
9. Preheat the oven to 180°C or 350°F and line baking trays.
10. Roll the chilled dough balls in granulated sugar and space them well apart, about four per tray.
11. Bake for 10 to 12 minutes, until the edges are set but the centres still look soft.
12. Cool on the tray for 10 minutes, then transfer to a wire rack.
13. Mix the glaze ingredients until smooth and spoon about 1 tablespoon over each cookie immediately before serving.