From the Cook
From the Cook
From the Cook
From the Cook
1/5
Strawberry Cheesecake Cookies
atsloanestable.com
This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2
|
In a bowl of a stand mixer with a paddle attachment, beat the butter and sugar for 1-2 minutes.
3
|
Next, beat in the egg and vanilla.
4
|
Scrape down the bowl and add in the dry ingredients. Mix until mostly combined.
5
|
Gently fold in the freeze dried strawberries until just combined. Do not over mix!
6
|
Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
7
|
When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line a couple baking sheets with parchment paper.
8
|
On a lightly floured surface (or between two floured pieces of parchment paper), roll out ⅓ of the cookie dough to about ¼" thick. Keep the rest of the cookie dough in the fridge.
9
|
Cut out as many cookies as you can with a 3" cookie cutter.
10
|
Shape the remaining cookie dough into a disk and refrigerate for a few minutes if has become too warm.
11
|
Re-roll and continue cutting out until all dough is used up.
12
|
Place cutout cookie dough on the prepared baking sheets about an inch apart and freeze for at least 15 minutes.
13
|
Bake the cookies for about 12 minutes until barely golden around the edges.
14
|
Allow to cool completely before assembling with cheesecake filling.
15
|
Start with the pastry cream – heat the milk in a saucepan, and bring to a simmer or about 200 degrees F.
16
|
Whisk the egg yolks, sugar, and cornstarch together for 2-3 minutes until light in color.
17
|
Once the milk is simmering, slowly pour half into the egg-sugar mixture, whisking at the same time to temper the eggs.
18
|
Pour everything back into the saucepan and heat over medium heat, whisking constantly. After a couple minutes, a layer of bubbles will form over the top and it will begin to thicken.
19
|
Once the bubbles disappear, continue whisking for one more minute, then remove from heat.
20
|
Transfer to a bowl and cover with plastic wrap, pressing it directly up against the pastry cream to prevent a skin from forming. Chill for at least two hours or overnight. Alternatively, you could place the bowl of pastry cream over a water bath and whisk constantly until it cools down to 70 degrees F – you can immediately turn it into buttercream at this point.
21
|
If the pastry cream was chilled overnight, mix the pastry cream for about 10 minutes on low speed until it warms up to about 70 degrees.
22
|
Add the butter, a few cubes at a time, and beat on medium speed. If it looks curdled at all, continue beating on low speed until smooth.
23
|
Add the cream cheese, vanilla paste, and salt, and beat until fully incorporated.
24
|
Continue beating on low speed for several minutes until smooth.
25
|
Transfer filling to a piping bag with a large star piping tip (I used Ateco 868).
26
|
Pipe the filling onto the bottom cookie and gently press the paired cookie on top.
27
|
Place the assembled cookies in the fridge for a few minutes so the filling can thicken up.
28
|
Top with more freeze dried strawberries and enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Pastry Cream Cooling Technique 🧊Cool your pastry cream completely and chill it for at least 2 hours before mixing with cream cheese to prevent the buttercream from breaking and ensure a silky, stable texture.
- Freeze-Dried Strawberry Placement Strategy 🍓Press freeze-dried strawberries into the cookie dough immediately after cutting shapes, while the surface is still slightly sticky, to ensure they stay embedded during baking rather than falling off.
- Cream Cheese Temperature Control 🧈Use room-temperature cream cheese and butter when making the buttercream filling; cold ingredients won't incorporate smoothly and will create a lumpy, custard-like texture instead of a silky one.
- Cookie Dough Resting for Shape Retention 📌Refrigerate your sugar cookie dough for at least 30 minutes before cutting to prevent spreading during baking, which keeps your cookies uniform in size for perfect sandwich pairing.
- Cornstarch Precision for Tender Crumb 🎯Don't skip or reduce the cornstarch in your cookie dough; it creates the tender, cake-like texture essential for these delicate cookies that need to support the creamy filling without crumbling.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Recipes by Sloan’s Table
Check out more Sloan’s Table content!Browse Sloan’s Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.