Creamy Strawberry Crumble Cookies (Print Version)

# Ingredients:

→ For the Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ For the Cream Cheese Filling

08 - 1/2 cup cream cheese, softened
09 - 1/4 cup powdered sugar
10 - 1/4 cup strawberry jam

→ For the Crumble Topping

11 - 1/2 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1/4 cup cold butter, cubed

# Instructions:

01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy, about 2-3 minutes. Add in the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the creamed butter mixture, mixing until a soft dough forms. Be careful not to overmix.
03 - In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Add a spoonful of strawberry jam and swirl it in gently to create a marbled effect.
04 - Take a tablespoon-sized portion of the cookie dough and flatten it into a round shape on the prepared baking sheet. Spoon a small amount of the cream cheese filling and strawberry jam swirl onto the center of each dough round.
05 - In another bowl, combine the flour and sugar for the crumble topping. Add the cold, cubed butter and use a fork or your fingers to mix until the texture is crumbly. Sprinkle this mixture over each cookie for an extra layer of flavor and texture.
06 - Bake the cookies for 12-15 minutes or until the edges turn a light golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Use softened butter for a fluffy texture in the cookies.
02 - Chill the dough if it's too sticky to handle.
03 - Check the cookies around the 12-minute mark for golden edges but a soft center.
04 - Substitute raspberry or blueberry jam for the strawberry jam if desired.
05 - For a gluten-free option, use a 1:1 gluten-free baking flour.

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