Measurements:

(Recipe in grams below!)

Cookie Dough

• 2 tbsp butter (salted)

• 2 tbsp granulated sugar

• 1 egg yolk

• 1/4 tsp strawberry extract

• 1/2 tsp pink food coloring

• 6 tbsp All-Purpose Flour

• 1/4 tsp baking powder

Cream Cheese Filling

• 2 tbsp cream cheese

• 2tbsp marshmallow fluff

• 1 tbsp powdered sugar

• 1/4 tsp vanilla extract

(2 tbsp granulated sugar for coating too!)

Instructions:

      Step 1

• Preheat oven to convection 350 degrees Fahrenheit.

• Mix room temperature cream cheese, powdered sugar, and vanilla in a bowl.

• Once well combined, scoop cream cheese onto a parchment paper lined plate/tray and chill in the freezer (1 big scoop for single big cookie or 2 small scoops for 2 smaller cookies).

  Step 2

• Beat room temperature butter and granulated sugar with a whisk until mixture turns an off-white color.
  

  Mix in egg yolk, strawberry extract, and pink food coloring until combined.

  Step 3

• Add All-Purpose flour and baking powder into the mixture. Fold in dry ingredients.
  

  Step 4

• Scoop cookie dough (1 big cookie or 2 smaller cookies), flatten out in palm, and add chilled cream cheese ball(s) in the center. Fold cookie dough around the cream cheese ball and then roll in granulated sugar.
  

  Step 5

• Place cookie dough ball(s) on a parchment paper lined tray.
• Bake cookie(s) for 12-13 minutes. 

• Step 6

• For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
  

• Then let the cookie(s) sit on tray for about 10 minutes before removing.

• Step 7

• Eat fresh or store in a chilled environment for up to 8 days!