Cream Cheese Filling

1. In a small mixing bowl, beat the cream cheese with a handheld mixer on medium-high speed for about 30 seconds, until smooth and creamy.
2. Lower the mixer speed to medium-low and blend in the powdered sugar and strawberry extract. Increase the speed back to medium-high and mix for another 30 seconds, until fully smooth.

3. Line a small baking tray with parchment paper. Using a small cookie scoop (about 1½ teaspoons), portion out 24 small mounds of the cream cheese mixture onto the tray, spacing them about 2 inches apart. Lightly flatten each mound into a round disk. Transfer the tray to the freezer while you prepare the cookie dough.

Strawberry Cookie Dough

1. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
2. In a stand mixer or a large bowl using a handheld mixer, beat the softened butter on medium-high speed for 1 to 1½ minutes, until creamy. Add both sugars and continue mixing for about 1 minute, until light and fluffy.
3. Mix in the vanilla extract and strawberry extract just until combined. Add the eggs one at a time, beating well after each addition.
4. Reduce the mixer speed to low and gradually add the flour mixture, about 1 cup at a time, mixing only until incorporated. Tip: Tossing the strawberries in flour helps prevent them from sinking to the bottom of the dough.
5. Coat the chopped strawberries with 1 tablespoon of flour, then gently fold them into the dough. Cover tightly and chill in the refrigerator for 30 minutes.

   Pro Tip: If using a stand mixer, add the strawberries and mix on the lowest speed (often labeled “stir”) to evenly incorporate them with minimal effort.

6. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

7. Using a large cookie scoop, portion out 24 dough balls and place them about 2 inches apart, 12 per baking sheet.
8. Remove the cream cheese disks from the freezer. Place one disk in the center of each dough ball. Gently press and mold the dough around the filling, completely sealing it inside.
9. Bake for 12–14 minutes, or until the edges turn lightly golden. Let the cookies rest on the baking sheets for 10–12 minutes before transferring them to a wire rack to cool completely.

Pro Tip: Use a spoon, small spatula, or knife to carefully guide the dough up and over the cream cheese disks for neat, evenly filled cookies.