Strawberry Cheesecake Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the crushed freeze-dried strawberries until evenly distributed.
2. Make the Cheesecake Filling:
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Assemble the Cookies:
Scoop out 1 ½ tablespoons of cookie dough and flatten it slightly into a disk.
Place a teaspoon of cheesecake filling in the center, then top with another 1 ½ tablespoons of dough. Seal the edges to enclose the filling, rolling it into a ball.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Decorate:
Once cooled, garnish the cookies with freeze-dried strawberries and fresh strawberry slices, if desired.
Serving and Storage Tips: