How to Make Strawberry Shortcake Cookies

• 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 and place on the prepared plate.
• Freeze the cream cheese balls until solid, about 30 minutes.
• Line 2 large baking sheets with parchment and grease them. In a small bowl, stir together chopped strawberries, lemon juice, and 1 Tbsp. granulated sugar. Let sit for 10 minutes, then drain well.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream together butter, brown sugar, and remaining granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract, then gently fold in the flour mixture until just combined. Fold in the well-drained strawberries.
• Scoop heaping tablespoons of dough and flatten them. Place a frozen cream cheese ball on top, cover with remaining dough, pinch edges, and roll into balls.
• Arrange dough balls on prepared sheets, sprinkle with sparkling sugar if using, and freeze until solid, about 30 minutes.
• Preheat oven to 350°F. Bake cookies until set and golden, about 18 minutes.