If using freeze-dried strawberry pieces, either blend or grind the strawberries in a mortar and pestle to form a powder.
In a large mixing bowl, combine the cream cheese, sugar, and freeze-dried strawberries. Either using a whisk or a hand mixer beat until combined.
150 grams cream cheese, 3 tablespoon white granulated sugar, 1 teaspoon freezedried strawberry powder
Line a large plate or small baking tray with baking paper. Portion out the cream cheese filling in 18, which is about 1½-2 teaspoons. Place in the freezer until frozen solid (this can take up to 2 hours).
In a large mixing bowl, partially cream together the butter, white and brown sugars. About 1 minute using a hand mixer.
170 grams butter, 55 grams light brown sugar, 150 grams white granulated sugar
Add in the egg, egg yolk, and vanilla. Beat until light and fluffy and well-combined (about 2 minutes using a hand mixer).
1 egg, egg yolk, 1 teaspoon vanilla extract
Add the strawberry powder and food coloring and mix until combined.
10 grams freeze-dried strawberry powder, 1-2 drops gel food coloring
Whisk together the flour, baking powder, baking soda, and salt. Add to the butter-egg mixture and mix to form a soft dough.
270 grams plain flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon table salt
Place the last sugar into a small bowl for the sugar coating. Divide the cookie dough into 18 portions, about 2 tablespoons of dough. I use a No. 30 scoop.
Place a cookie dough ball into the palm of your hand and create an indentation in the middle. Pop a frozen cream cheese ball into the middle of the ball, and gently work the dough around the filling. Roll the dough into a ball, making sure all the cream cheese is covered by cookie dough. *Note 3
Roll the cookie dough balls in sugar, place them on a plate or baking tray, and rest in the fridge for 30 minutes.
50 grams white granulated sugar
Preheat the oven to 180°/355°F, and line 2 baking trays with baking paper.
Place the cookies on a baking tray, about 7cm apart, and bake for 12-15 minutes. Check at the 12-minute mark.
Scoot around the edges of the cookies with a large cookie cutter while still warm for picture-perfect cookies (optional extra).
Allow to cool on the baking tray for 10 minutes before gently placing on a wired cooling rack to cool completely.