Strawberry Cheesecake Cookies Recipe (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - ½ cup freeze-dried strawberries, finely crushed (or strawberry powder)

→ Cheesecake Filling

09 - 4 oz cream cheese, softened
10 - 2 tablespoons powdered sugar
11 - ½ teaspoon vanilla extract

# Instructions:

01 - In a small bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Transfer the mixture to the freezer for about 10-15 minutes to firm up.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the crushed freeze-dried strawberries to create a strawberry-flavored dough.
05 - Place the dough in the refrigerator for at least 30 minutes to make it easier to handle.
06 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1½ tablespoons of dough and flatten it in your hand. Add a small dollop (about ½ teaspoon) of the chilled cheesecake filling in the center, then wrap the dough around it, sealing it completely. Gently roll into a ball and place on the baking sheet.
07 - Bake the cookies for 12-15 minutes, or until the edges are set and slightly golden. Avoid over-baking to keep the cookies soft and chewy.
08 - Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Drizzle the cooled cookies with melted white chocolate or add mini chocolate chips to the dough for extra flavor.
02 - Avoid over-baking the cookies to maintain their soft and chewy texture.
03 - Freeze-dried strawberries provide a more concentrated flavor and better texture for baking.
04 - Store the cookies in an airtight container at room temperature for up to 3 days.
05 - Freeze the dough for up to 3 months and bake as needed.

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