Strawberry Boba Cookies
@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!
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