Description
Golden brown butter and creamy cheesecake combine with crisp strawberry fragments for chewy cookies bursting with nutty aroma and tangy sweetness in every bite.
Ingredients
- 120 grams unsalted butter
- 30 grams cream cheese
- 100 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon strawberry extract
- 240 grams all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 75 grams freeze dried strawberries
Instructions
- Melt unsalted butter in a light-colored saucepan over medium heat and cook until it turns golden brown and gives off a nutty aroma, about 5 minutes.
- Transfer brown butter to a bowl and let it cool slightly before beating in cream cheese until smooth.
- Add granulated sugar and light brown sugar and mix until fluffy.
- Beat in egg, vanilla extract, and strawberry extract until well combined.
- In a separate bowl whisk together all purpose flour, baking powder, and salt.
- Gradually fold dry ingredients into wet ingredients until a dough forms.
- Roughly crush freeze dried strawberries in a sealed bag and fold them into the dough.
- Cover dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop rounded tablespoon-sized portions of dough onto the prepared sheet, spacing them 5 cm apart.
- Bake for 10–12 minutes or until edges are set and tops are just turning golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and concentrates flavors.
- Using freeze dried strawberries ensures a crisp texture and intense berry flavor.
- For fresh strawberries, finely chop and pat dry but expect a slightly softer cookie.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.