Strawberry Cheesecake Cookies

For the Strawberry Filling:

• Prepare the strawberries by chopping fresh ones or using frozen ones as is.

• Cook the strawberries, sugar, and water in a saucepan over medium heat. Stir regularly until the strawberries soften and the mixture thickens (about 8-10 minutes).

• Remove from heat, let it cool, and refrigerate if you’re not using it right away.

For the Cream Cheese Filling:

• Beat the cream cheese until it’s smooth. Gradually add sugar and keep mixing until it’s creamy.

• Add the egg yolk and mix until it’s smooth. Put it in a piping bag and chill it.

For the Cookie Dough:

• Whisk together both types of flour, cornstarch, baking powder, salt, and cinnamon in a bowl.

• In a stand mixer, cream together the butter and sugars until they’re light and fluffy.

• Mix in the egg and egg yolk one at a time, followed by the vanilla.

• Gradually mix in the dry ingredients until they’re just combined.

To Shape the Cookies:

• Divide the dough into balls and press down the center of each to make a well.

• Spoon the cream cheese mixture into one half of each well and the strawberry filling into the other half.

• Refrigerate the dough balls for 1-2 hours or overnight.

For Baking:

• Preheat your oven to 375°F (190°C).

• Arrange the dough balls on parchment-lined baking sheets, spaced apart. Bake for 13-15 minutes or until the edges are golden.

• Let the cookies cool on the sheet before transferring them to a wire rack.