![]() If using regular cream cheese, the full fat kind is best and you should increase icing sugar to ⅓ cup. This recipe can be made with regular dairy ingredients if you aren't dairy free. Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page. Leave cookies on the tray for 10-15 minutes then transfer to a cooling rack. Chill the prepared dough while the oven preheats, then bake one tray at a time for 13-17 minutes. Place the tray in the fridge then repeat on a second tray with the remaining cookie dough. ![]() STEP SIX: Cover each ball of dough with another ball of dough, pinching the sides to seal it and keep the cream cheese inside. Take 6 cream cheese balls out of the freezer and place them on top of 6 of the balls of dough. STEP FIVE: Scoop 10-12 heaping tablespoons of dough onto one lined baking sheet (each ball of dough will be almost 2 tbsps measured), Gently press a dent into half of the balls of dough. STEP FOUR: Chop up the strawberries and very gently fold them into the cookie dough. Add in the dry ingredients until just combined. STEP THREE: Beat butter and sugars together until light and fluffy, then mix in the egg and vanilla extract. STEP TWO: Once the cream cheese is frozen, prepare two large baking sheets and set aside. Freeze for at least one hour, or until frozen almost completely solid. Line a small baking sheet or plate with parchment paper and place 12 heaping teaspoons of cream cheese on it. STEP ONE: In a small bowl, mix cream cheese with powdered sugar until smooth. If you only have frozen strawberries, see recipe notes below for more instructions! Frozen strawberries will release water into the dough and make it more wet and sticky.
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