In a small bowl, beat the cream cheese, sugar, and vanilla together until completely smooth. Cover and freeze for 15 minutes.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly distributed.

In a large bowl, beat the softened butter with both sugars for 2 to 3 minutes until pale and fluffy.

Beat in the egg and vanilla extract until smooth, scraping the sides of the bowl as needed.

Gradually mix in the dry ingredients until just combined. Gently fold in the crushed freeze-dried strawberries.

Scoop about 1 tablespoon of dough, flatten it, add 1/2 teaspoon of filling in the center, then top with another disc of dough. Pinch edges to seal.

Refrigerate shaped cookies for at least 30 minutes.

Preheat your oven to 350°F (175°C). Space cookies 2 inches apart on a parchment-lined baking sheet.

Bake for 12 to 15 minutes until edges are golden and centers look soft.

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.