Strawberry Cheesecake Cookies Delight (Print Version)

# Ingredients:

→ Cheesecake Filling

01 - 170 g cold cream cheese
02 - 38 g granulated white sugar
03 - 1/2 tsp vanilla extract

→ Strawberry Jam

04 - 340 g fresh strawberries, hulled and finely diced
05 - 50 g granulated white sugar

→ Cookies

06 - 344 g all-purpose flour, spooned and leveled
07 - 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt
10 - 200 g granulated white sugar
11 - 227 g unsalted butter, very softened
12 - 1 large egg, at room temperature
13 - 2 tsp vanilla extract
14 - 50 g granulated white sugar for rolling dough

# Instructions:

01 - Line a small cookie sheet with parchment paper. In a small bowl, mix cream cheese, sugar, and vanilla until fluffy and sugar has dissolved (about 2 minutes). Scoop filling into 18 portions (2 tsp each), flatten slightly into discs, and freeze until completely solid.
02 - Add diced strawberries and sugar to a medium pot over medium heat. Cook for 45 minutes, smashing halfway through. Stir continuously towards the end to prevent sticking. Reduce until thick, forming a heaping 1/3 cup. Chill in the fridge.
03 - Preheat oven to 175°C. Line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream butter and sugar until fluffy (2 minutes). Add egg and vanilla, mixing until pale and fluffy (1-2 minutes). Mix in dry ingredients on low speed until combined.
04 - Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough, spread 1/4 of the jam, and layer with remaining dough and jam. Repeat this process. Divide dough into quarters and fold gently to create pockets of jam.
05 - Scoop dough into 18 portions using a 2 tbsp cookie scoop. Flatten each portion slightly. Place a frozen cheesecake filling disc in the center, sealing it with the dough. Roll into a slightly flattened disc. Roll each dough portion in sugar.
06 - Place cookies on prepared sheets (6 at a time). Bake for 11-12 minutes. After baking, use a circular cookie cutter to shape cookies for a uniform appearance. Let cool for 10 minutes on the baking sheet before transferring to a rack to cool completely.

# Notes:

01 - Keep cheesecake filling frozen until ready to use to prevent melting during assembly.

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