Strawberry Cheesecake Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Assemble the cookies:

Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling ball in the center, then fold the dough around it to seal. Repeat with the remaining dough and filling.
Roll each stuffed dough ball in the crushed freeze-dried strawberries for a vibrant coating.
Bake:

Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional drizzle:

If desired, drizzle melted white chocolate over the cookies for added sweetness and decoration.
Prep Time: 20 minutes (plus 30 minutes freezing time)
Cook Time: 12 minutes
Total Time: 1 hour
Servings: 20 cookies
Pro Tips for Perfect Strawberry Cheesecake Cookies
Cheesecake filling storage: Keep the filling frozen until just before assembling to make it easier to handle.
Flavor variations: Try using different freeze-dried fruits for a unique twist, such as raspberries or blueberries.
Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
Dish Presentation Paragraph
These Strawberry Cheesecake Cookies are a delightful fusion of flavors and textures! Each bite delivers a burst of creamy cheesecake filling surrounded by a soft, buttery cookie with a sweet, tangy strawberry coating. Perfect for a party tray or as a show-stopping dessert, these cookies are sure to impress.