Pomegranate cheesecake cookies are what’s happening in this month’s Creative Cookie Exchange
The theme this month is, “Put on Your Red and Pink for Valentine’s Day”!
If you’re interested in joining, contact Laura at thespicedlife AT gmail DOT com and she will get you added to the Facebook group.
Intending to cross an item off of my culinary bucket list, pomegranate French macarons were going to be made for this post. Sadly, they require a full day in the kitchen to make, and I can’t find that much time right now.
So, with a fresh container of pomegranate arils in the fridge, I’m normally happy as a clam to toss them into my Greek yogurt. But instead, making pretty pink cheesecake filling for pomegranate cheesecake cookies was the plan. After all, with a theme like Valentine’s Day, pink and red cookies fit the bill perfectly.
For the cookie base, I used my recipe for “Boo’s Best” Chocolate Chip Cookies, swapping vanilla extract for lemon, and leaving out the chocolate chips.
Speaking of Valentine’s Day, this will be my first one married to my Hasome man. I’m not kidding when I say I’m swooning over the idea of making a romantic dinner for Brian. I’ve been filling my Pinterest boards with dinner ideas, and I can’t wait to share them with you. You ARE following me on Pinterest, aren’t you?
I hope you love these pomegranate cheesecake cookies!
Pomegranate Cheesecake Cookies
- 8 ounces sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 ounces (8 Tablespoons) unsalted butter, softened to room temperature
- 2 Tablespoons shortening
- 3 ounces (1/3 cup) granulated sugar
- 3.75 ounces (1/2 cup packed) brown sugar
- 1 whole egg, plus 1 egg yolk
- 1/2 teaspoon lemon extract
Pomegranate cheesecake batter
- 6 ounces cream cheese, softened
- 1 Tablespoon unsalted butter, softened
- 1/4 teaspoon lemon extract
- 1/3 cup pomegranate arils, plus 1/4 cup for garnish
- 1 cup powdered (confectioner's) sugar
- 6 ounces white chocolate (I use Ghiradelli white chocolate buttons)
- Heat oven to 350 F. (325 convection)
- Spray a mini muffin pan with non-stick spray and set aside.
- In a small bowl, whisk together flour, baking soda and salt; set aside. In the bowl of a stand mixer or a large mixing bowl, cream together the butter, shortening, granulated sugar, brown sugar, and lemon extract on high speed until creamy and combined, about 2 minutes.
- Add egg and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. Don't over mix or your cookies will be tough and dry.
- Bake at 350 F. for 12 minutes, or until cookies are lightly browned. Remove from oven and immediately use the end of a wooden spoon to form an indentation in the middle of each cookie, leaving a small edge around the outside; Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely. While cookies are cooling, make the cheesecake batter.
- Pomegranate cheesecake batter
- To a small mixing bowl, add cream cheese, butter, and lemon extract. Use a hand mixer to combine the ingredients until smooth and creamy. Slowly add powdered sugar, 1/3 cup at a time, scraping down sides of mixing bowl as needed.
- Add 1 Tablespoon of cheesecake batter into the center of each cookie.
- Use 1/4 cup pomegranate arils to garnish the tops of the cookies.
- Melt white chocolate over a double boiler and drizzle chocolate over the top of each cookie. Transfer to a refrigerator to chill until ready to serve.
- Cookies must be stored in refrigerator.
Also, if you are looking for inspiration for Valentine’s Day, check out what the other CCC bloggers have made so far:
- Valentine Heart Cookies from Noshing With The Nolands
- Big Be Mine Cookie from Food Lust People Love
- Glazed Doughnut Cookies from Karen’s Kitchen Stories
- Iced VoVos from All That’s Left Are The Crumbs
- Jam Sandwich Cookies from A Baker’s House
- Strawberry Rhubarb Meringues from The Spiced Life
- Valentine Fairy Cookies from NinjaBaking.com