strawberry lemonade cheesecake cookies

How To Make strawberry lemonade cheesecake cookies

• Step 1
  In a small bowl, mix together the cream cheese, powdered sugar, yellow food colouring, and vanilla extract until smooth.
• Step 2
  Scoop small teaspoon-sized portions onto a parchment-lined plate or tray and freeze for about 30 minutes until firm.
• Step 3
  Preheat your oven to 350 degrees F (177 degrees C) and line a baking sheet with parchment paper.
• Step 4
  In a large bowl, cream together the butter and sugar until light and fluffy.
• Step 5
  Mix in the egg, lemon zest, lemon juice, pink/red food colouring, and vanilla extract until combined.
• Step 6
  In a separate bowl, whisk together the flour, baking soda, and salt.
• Step 7
  Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
• Step 8
  Gently fold in the chopped strawberries.
• Step 9
  Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.
• Step 10
  Place one frozen cheesecake filling piece in the center and wrap the dough around it, sealing completely.
• Step 11
  Repeat with the remaining dough and filling.
• Step 12
  Place the cookies on the prepared baking sheet about 2 inches apart.
• Step 13
  Bake for 12–13 minutes, or until the edges are lightly golden and the centers still look soft.
• Step 14
  Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Step 15
  Optionally, decorate with extra lemon zest, crushed freeze-dried strawberries, or a light drizzle of lemon glaze for a bright finishing touch.
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