Strawberry Cheesecake Cookies

• Extra granulated sugar, for sprinkling

Instructions

1. Make the Cheesecake Filling:

1. In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. Using a spoon or piping bag, drop small teaspoon-sized dollops onto a parchment-lined baking sheet.
3. Freeze for at least 1 hour, or until firm. This makes it easier to wrap in cookie dough.

2. Make the Strawberry Topping:

4. In a small saucepan, combine strawberries and sugar. Cook over medium heat for 5–7 minutes until syrupy.
5. If using, stir in cornstarch and simmer for 1 more minute to thicken.
6. Let cool completely before using.

3. Make the Cookie Dough:

7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
9. Add eggs and vanilla extract; beat until well combined.
10. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
11. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.

4. Assemble the Cookies: