@katlieu
Boba Strawberry Cheesecake Cookies by @katlieu the Queen of Asian baking
A recipe modified from my upcoming cookbook, “108 Asian Cookies!”
Ingredients:
For the frosting:
One 8-ounce bar of cream cheese, softened
1/3 cup unsalted butter, softened
1 to 2 tablespoons heavy cream, and more as needed
1 tablespoon miso
Pinch of kosher salt
2/3 to 1 cup confectioners’ sugar
For the topping:
1/2 cup store-bought boba pearls, cooked according to the packaging instructions
Sea salt flakes
For the cookie:
Use your favorite sugar cookie dough, enough to make 27 to 28 cookies
1/3 cup freeze-dried strawberries, crushed
1 cup white chocolate chips
1/4 cup chopped macadamia nuts
To make the cookies, portion dough into 1 tablespoon-sized balls on a baking sheet with parchment paper and chill for 30 minutes in the fridge. Flatten cookie balls and bake at 350°F until the edges are golden brown, about 12 minutes.
To make the cheesecake frosting, whisk all the ingredients together until smooth and spreadable. Transfer to a piping bag fitted with the piping tip of your choice. I chose a round tip here. Pipe the cheesecake frosting using a piping bag, and top with boba pearls and strawberries and brown sugar syrup if that comes with the instant boba pearls. Enjoy!
my kiddo wants Boba every day but I can’t afford that so I made him Boba strawberry cheesecake cookies instead it’s like having three desserts in one Boba cheesecake and cookie freeze Dred strawberry powder gives the cookies a nice Berry flavor and I also added white chocolate chips and macadamia nuts shave the dough into tablespoon siiz balls and chill for 30 minutes in the fridge flatten them slightly and then bake until the edges are golden brown pipe the cheesecake frosting which reminds me with cheese foam and top with instant Boba if voila Boba cookies for when