Strawberry Cheesecake Cookies

1. Prepare the Cheesecake Filling:

In a small bowl, beat cream cheese, sugar, and vanilla until smooth.

Scoop small teaspoon-sized portions onto parchment paper and freeze for 30 minutes.

2. Make the Strawberry Topping:

In a saucepan, cook strawberries, sugar, and lemon juice for about 5 minutes until syrupy.

(Add cornstarch if you want it thicker.) Let it cool completely.

3. Make the Cookie Dough:

Beat butter and sugar until creamy. Add the egg and vanilla.

Mix in flour, baking powder, and salt until combined.

Chill dough for 30 minutes.

4. Assemble the Cookies:

Scoop dough balls (about 1½ tbsp each), flatten slightly, and press a frozen cheesecake piece in the center.

Cover and shape into a ball. Flatten gently and spoon a bit of strawberry topping on top.

5. Bake:

Preheat oven to 180°C (350°F).

Bake cookies for 12–14 minutes or until edges are golden.

Sprinkle with a bit of sugar while warm for sparkle.

6. Cool & Serve:

Let cool for at least 10 minutes before serving. The center should be creamy and soft!