Nutty and Creamy Harmony: Black Sesame Cream Cheese Cookies
Nutty and Creamy Harmony: Black Sesame Cream Cheese Cookies
Special Dessert Recipe: Black Sesame Cream Cheese Cookies
Try your hand at the trendy cookie style of encasing cream cheese filling within cookie dough! These Black Sesame Cream Cheese Cookies offer a perfect blend of the deep, nutty flavor of black sesame and the smooth, rich taste of cream cheese. They are sure to be a hit with anyone who loves the decadent texture of cream cheese. If you freeze them, they transform into a delightful treat reminiscent of cheesecake! Personally, one cookie is quite satisfying due to its richness. You might want a strong cup of coffee on hand if you plan to enjoy more than two. Let’s bake these nutty and creamy Black Sesame Cream Cheese Cookies together!
Cream Cheese Filling Ingredients- 150g Cream Cheese, softened to room temperature
- 30g Powdered Sugar
Cooking Instructions
Step 1
First, we’ll prepare the moist and creamy cream cheese filling, the heart of our cookies. In a bowl, combine the cream cheese, which has been softened at room temperature until pliable. Use a hand mixer or whisk to cream it until smooth. Then, sift in the powdered sugar and mix until well combined and no lumps remain, forming a smooth consistency. It’s important to achieve a smooth texture so the filling doesn’t become too firm and ooze out during baking.
Step 2
Using an ice cream scoop or a spoon, portion the cream cheese mixture into approximately 25g balls. You should aim for 7 portions in total. Place these portions onto a baking sheet lined with parchment paper and shape them. Freeze them in the freezer for at least 1 hour until firm. Freezing the filling makes it easier to handle and enclose within the cookie dough.
Step 3
Now, let’s make the flavorful black sesame cookie dough. In another bowl, cream the softened unsalted butter until smooth. Add the sifted muscovado sugar and granulated sugar, and whip until the butter and sugars are well combined and form a creamy consistency. Muscovado sugar adds a unique depth of flavor and color.
Step 4
Gradually add the room temperature egg, in 2-3 additions, whipping well after each addition to ensure it emulsifies properly with the butter mixture. If the egg is cold, it can cause the butter to separate, so always use room temperature eggs.
Step 5
Sift the bread flour, cake flour, black sesame powder, and baking soda directly into the bowl with the wet ingredients. Gently mix the dry ingredients together. You can already smell the wonderful nutty aroma of the black sesame!
Step 6
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined and a dough forms. Be careful not to overmix, as this can result in tough cookies. Once the dough is formed, wrap it in plastic wrap or cover the bowl and refrigerate for at least 1 hour to chill. This resting period allows the gluten to relax, leading to a more tender cookie. If you don’t have both bread flour and cake flour, you can substitute with all-purpose flour. While the recipe suggests a mix, all-purpose flour will also yield delicious results.
Step 7
After chilling, divide the cookie dough into 7 equal portions, approximately 25g each, and shape them into balls. Flatten each dough ball slightly, place one frozen cream cheese portion in the center, and then carefully wrap the cookie dough around the filling, ensuring it’s completely enclosed. Pinch the edges of the dough together to seal and create a smooth, round cookie shape, making sure the cream cheese doesn’t leak out.
Step 8
Place the shaped cookies onto a baking sheet lined with parchment paper, ensuring there is enough space between each cookie to allow for spreading during baking.
Step 9
Bake in a preheated oven at 170°C (340°F) for about 10 minutes, or until the edges of the cookies are lightly golden. Baking time and temperature may vary depending on your oven. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. This helps prevent them from breaking. Store the completely cooled cookies in an airtight container at room temperature, in the refrigerator, or freeze them. For a cheesecake-like creamy texture, enjoy them after slightly thawing from frozen.
