Strawberry Cheesecake Cookies

• 1 pound of strawberries, hulled (fresh or frozen)

• ½ cup of white granulated sugar

• ¼ cup of water

• 6 ounces of cream cheese, at room temperature

• ½ cup of granulated sugar

• 1 egg yolk, at room temperature

• 1 cup of unsalted butter, cubed and slightly cold

• ¾ cup of packed light brown sugar

• ⅓ cup of granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 teaspoons of pure vanilla extract

• 1¼ cups of all-purpose flour

• 1¼ cups of cake flour

• 1 teaspoon of cornstarch

• 1½ teaspoons of baking powder

• ¾ teaspoon of salt

• 2 teaspoons of ground cinnamon

• 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.

• 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.

• 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.

• 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.

• 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.