Strawberry Cheesecake Cookies

 Instructions

Step 1: Make the Cheesecake Filling

1. In a bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract.
3. Mix until creamy and lump-free.
4. Scoop small teaspoon-sized dollops onto a parchment-lined tray.
5. Freeze for 30–45 minutes until firm.

Step 2: Prepare the Cookie Dough

1. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually mix dry ingredients into the wet ingredients.
5. Gently fold in strawberry jam or crushed freeze-dried strawberries.
6. Chill dough for 20–30 minutes for easier handling.

Step 3: Assemble the Cookies

1. Preheat oven to 350°F (175°C).
2. Scoop dough into balls (about 2 tablespoons each).
3. Flatten slightly and place a frozen cheesecake filling in the center.
4. Wrap dough around the filling and roll into a smooth ball.
5. Place cookies 2 inches apart on a lined baking sheet.

Step 4: Bake

1. Bake for 12–14 minutes, until edges are set and centers look soft.
2. Do not overbake—cookies firm up as they cool.
3. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

 Baking Methods & Tips

• Freeze the filling – this prevents leaking.
• Chill the dough – helps cookies keep their shape.
• Jam vs. freeze-dried strawberries:
  • Jam = softer, more cake-like cookie
  • Freeze-dried = stronger strawberry flavor and firmer texture
• For extra flair, drizzle with white chocolate once cooled.