How to Make Strawberry Shortcake Cookies

• Prepare the filling: Line a large plate or baking sheet with parchment. In a medium bowl, combine cream cheese, confectioners' sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 1/2 tsp. each) and place on the prepared plate.
• Chill the filling: Freeze the cream cheese balls until solid, about 30 minutes.
• Mix strawberry blend: In a small bowl, stir together chopped strawberries, lemon juice, and 1 Tbsp. granulated sugar until combined. Let sit for 10 minutes, then drain excess juice.
• Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
• Beat the dough: In a large bowl, using a handheld mixer on medium-high speed, beat softened butter, brown sugar, and remaining granulated sugar until light and fluffy. Add in the egg and vanilla, then gently fold in the flour mixture until just combined. Fold in the strawberries carefully to maintain their integrity.
• Shape the cookies: Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten them into pancake-like circles. Place a frozen cream cheese ball on top of 12 pieces of dough. Cover with the remaining dough, pinch edges together, and gently roll into balls.
• Freeze the dough: Arrange the stuffed dough balls on your prepared sheets, spacing them about 2 inches apart. If you like, sprinkle with sparkling sugar for extra sweetness and crunch. Freeze until solid, about 30 minutes.
• Bake the cookies: Preheat your oven to 350°F (175°C). Arrange a rack in the center and bake cookies until set and just golden around the edges, about 18 minutes.
• Optional: For a beautiful finish, dust with additional powdered sugar before serving.