Stuffed Strawberry Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup butter, room temperature
02 - 1/4 cup packed brown sugar (light or dark)
03 - 1 cup white granulated sugar
04 - 1 large egg
05 - 2 teaspoons vanilla extract
06 - 1/2 teaspoon strawberry extract
07 - 1 teaspoon red/pink food coloring (optional)
08 - 2 1/2 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt (if using unsalted butter)

→ Cream Cheese Filling

12 - 1 cup cream cheese
13 - 2/3 cup powdered sugar
14 - 1 teaspoon vanilla extract

→ Coating

15 - 1 cup granulated sugar for rolling

# Instructions:

01 - Mix cream cheese, powdered sugar, and vanilla until well combined. Scoop into 1 tablespoon balls (14-16g each) and freeze for 30-60 minutes.
02 - Preheat oven to 350°F. Beat room temperature butter for 3-5 minutes until off-white.
03 - Beat brown and white sugar with butter until fluffy, about 2 minutes.
04 - Mix in egg, vanilla extract, strawberry extract, and optional food coloring.
05 - Mix in flour, baking soda, baking powder, and salt until dough forms.
06 - Bake one test cookie using 1/3 cup dough (80g) to check spread and temperature.
07 - Flatten dough ball, place frozen cream cheese in center, wrap dough around it. Roll in sugar.
08 - Bake 10-11 minutes. Optional: shape hot cookies with circular cutter for perfect circles. Cool 10 minutes on tray.

# Notes:

01 - Stores in refrigerator up to 10 days
02 - Makes about 12 cookies
03 - Test cookie helps check consistency and oven temperature

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