Cheesecake Ube Cookies
In a small mixing bowl beat together cream cheese, sugar & vanilla. Scoop into 20 evenly sized rounds, transfer to a parchment lined baking sheet & freeze until firm.
Ingredients
For the filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the cookies:
- 4 cups all-purpose flour
- 3 teaspoons Fleischmann’s Baking Powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup ube powder
- 1 cup unsalted butter, melted
- 4 large eggs, room temperature
- 3 teaspoons ube extract
- Granulated sugar, for rolling
Method
For the filling:
In a small mixing bowl beat together cream cheese, sugar & vanilla.
Scoop into 20 evenly sized rounds, transfer to a parchment lined baking sheet & freeze until firm.
For the cookies:
Preheat the oven to 375(f) degrees. Line two baking sheets with parchment paper & set aside.
Sift together flour, Fleischmann’s Baking Powder & salt. In a separate large mixing bowl beat together sugar, ube powder, butter, eggs & ube extract until well combined.
Add dry ingredients & beat until dough comes together.
Evenly divide cookies into 20 evenly sized rounds. Press them flat & place the frozen scoop of cream cheese in the center. Pinch together the edges to seal the cream cheese, roll in granulated sugar, flatten slightly & transfer to the prepared baking sheet. Repeat with remaining dough.
Bake for 10 to 12 minutes, until the edges are firm, but the center is still soft. Let cool completely before serving.
