Start by bringing the unsalted butter, large egg, and cream cheese to room temperature for about 30 minutes. This ensures easy mixing and creamy consistency.

While waiting, line a small baking sheet with parchment paper to hold the cheesecake filling dollops later.

In a mixing bowl, combine the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer at medium speed and beat until smooth and creamy, about 2-3 minutes.

Scoop heaping teaspoons of this mixture onto the lined baking sheet, spacing them apart, and then freeze until firm, approximately 30-60 minutes.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 4 minutes.

Next, mix in the egg, vanilla extract, and optional strawberry extract and food coloring until well combined.

Gradually add flour, baking soda, baking powder, and salt, mixing until just combined, avoiding overmixing.

Take about 2 tablespoons of the cookie dough and roll it into a disk in your palm. Place a frozen cheesecake dollop in the center, carefully fold the edges of the dough over the dollop, pinching the seams closed.

Next, roll the ball in granulated sugar until fully coated, adding sparkle to your Strawberry Cheesecake Cookies.

Preheat your oven to 350°F (175°C) while you prepare the cookies.

Once preheated, place your sugar-coated dough balls on a parchment-lined baking sheet, spaced 2 inches apart.

Bake for 10-12 minutes, until the edges are set but centers remain soft, creating a perfect balance of chewy and creamy.

After baking, let the cookies cool on the baking sheet for about 10 minutes. This allows them to firm up slightly.

Transfer the cookies to a wire rack to cool completely.