Description
These Strawberry Shortbread Cheesecake Cookies combine crumbly, buttery shortbread flavored with freeze-dried strawberries with a luscious strawberry cream cheese filling. Topped optionally with a smooth strawberry icing and crushed freeze-dried strawberries, these delicate sandwich cookies offer a perfect blend of sweet tartness and creamy richness. Ideal for afternoon tea or dessert, they must chill before serving to achieve the perfect texture.
Ingredients
Strawberry Shortbread Cookies
- 250 gr (1 2/3 cup) Plain / All-Purpose Flour
- 50 gr (1/2 cup) Icing Sugar
- 20 gr (0.7 oz) Freeze Dried Strawberries
- 180 gr (3/4 cup) Unsalted Butter (cold, cubed)
- 1 Egg (medium to large size)
- 1 teaspoon Vanilla Extract
Strawberry Icing (optional)
- 50 gr (1/2 cup) Icing Sugar
- 1 1/2 teaspoon Strawberry Powder (made from ground freeze dried strawberries)
- 15 ml (1 tablespoon) Full Cream / Whole Milk
- 10 gr (0.35 oz) Freeze Dried Strawberries, crushed (optional, for garnish)
Strawberry Cream Cheese Filling
- 250 gr (9 oz) Cream Cheese (at room temperature)
- 80 gr (1/3 cup) Strawberry Jam
- 25 gr (1/4 cup) Icing Sugar
- Freeze Dried Strawberries, roughly crushed (optional, for folding into filling)
Instructions
- Prepare Strawberry Shortbread Cookies: Place flour, icing sugar, and freeze dried strawberries in a food processor bowl. Blend briefly until the strawberries are finely ground. Cut cold butter into small cubes and add to the dry mixture. Pulse until the mixture resembles very small crumbs and butter is evenly coated.
- Form Dough: Add the egg and vanilla extract, mixing until a rough dough forms. Transfer the dough to a large sheet of baking paper and shape into a flat ball. Cover with a second baking sheet and roll out dough to about 4mm (1/8 inch) thickness.
- Chill Dough: Refrigerate the rolled dough for at least 1 hour or up to 24 hours to firm up before baking.
- Preheat Oven and Prepare Tray: Heat your oven to 160°C (325°F). Line a baking tray with baking paper or a mat.
- Cut Cookies: Remove the top sheet of baking paper and use a 6.5cm (2.5 inch) cookie cutter to cut shapes from the dough. Re-roll any scraps to make additional cookies.
- Bake: Place cut cookies on the tray and bake 12–13 minutes until edges are just lightly golden. Cool completely on the tray before handling.
- Make Strawberry Icing (Optional): Sift strawberry powder and icing sugar into a bowl. Add milk and whisk until smooth. Dip or drizzle half the cooled cookies with icing, then sprinkle crushed freeze dried strawberries on top. Set aside to firm.
- Prepare Strawberry Cream Cheese Filling: In a mixing bowl, beat cream cheese and strawberry jam on medium speed until smooth. Sift in icing sugar gradually and mix until the filling thickens slightly. Fold in crushed freeze dried strawberries if desired.
- Assemble Cookies: Fill a pastry bag fitted with a round or star nozzle with the cream cheese filling. Pipe the filling onto the bottom side of the non-iced cookies (or half the cookies if not using icing). Top with a second cookie (use iced cookies if iced). Gently press to sandwich the filling.
- Chill and Set: Refrigerate the assembled cookie sandwiches for at least 1 hour before serving to allow the filling to set perfectly.
Notes
- The cookie dough will be crumbly but should hold together when pressed. If too dry, add a tiny splash of cold milk.
- Reuse leftover dough by re-rolling and chilling again to avoid overworking.
- Strawberry powder is made by grinding freeze dried strawberries finely to intensify flavor in icing.
- The icing should be smooth but thick enough to coat the cookies without dripping excessively.
- Folding some crushed freeze dried strawberries into the filling adds texture and extra strawberry bursts.
- Use a pastry bag for neat filling application; alternatively, a spoon or small scoop works too.
- Prep Time: 1 hour 20 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
