Cranberry Cheesecake Cookies

Take the butter out of the refrigerator in advance and let it soften to room temperature until it can be easily pressed through with a finger, add powdered sugar, and use a spatula to press, mix, and fold the ingredients together until evenly combined.

Break in an egg and mix well, sift in the cake flour and salt, then use a spatula to fold and mix until no dry flour is visible.

Add the room temperature softened shredded mozzarella cheese and mix well, then add the dried cranberries (chopped in advance), and knead by hand until well combined, forming a dough.

Shape the dough into a cylindrical long strip, wrap it in parchment paper, and place it in the refrigerator to freeze for one hour.

Take it out of the freezer and slice it about 0.5 centimeters thick, then place it on the baking tray.

Preheat the Galanz air fryer oven combo for five minutes in advance, select the upper and lower heat mode, set the temperature to 165 degrees, and bake for about 25 minutes.

The baked cookies have a slight color on the surface. Remove the baking tray and let the cookies cool. Once completely cooled, they will become very crispy.

Each cookie, when broken apart, is filled with plenty of cheese bits and dried cranberries, with a generous amount of ingredients~ After cooling, the cookies can be stored in a sealed bag for about four weeks, but since homemade cookies do not contain additives, it’s best to eat them as soon as possible~