Blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls onto parchment paper and pop them in the freezer for 30–60 minutes.

In a mixing bowl, beat the softened butter together with the brown and granulated sugars for about 3 minutes until the mixture is light and fluffy.

Mix in the room temperature egg, vanilla extract, strawberry extract, and optional food coloring until everything is well combined and vibrant in color.

Slowly mix in the all-purpose flour, baking soda, baking powder, and salt until just combined, ensuring the dough remains thick and isn’t sticky.

Flatten about 2 tablespoons of dough in your hands, place a frozen cream cheese dollop in the center, seal the dough around it, and roll it into a ball. Coat it in granulated sugar for a sparkling finish.

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are set and the centers feel soft. Allow them to cool on the baking sheet.