In a large mixing bowl, beat together the softened cream cheese and the 1 cup of granulated sugar until smooth and creamy, with a slight fluffiness and a sweet, inviting aroma.
1 cup granulated sugar
Add the egg and vanilla extract to the mixture, and whisk until well incorporated, the mixture should look slightly thick and homogenous.
1 cup granulated sugar
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined and a soft dough forms.
1 cup granulated sugar
Fold in the chopped frozen strawberries, distributing them evenly throughout the dough; it will look slightly sticky and speckled with red.
1 cup granulated sugar
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each mound slightly with the back of the spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown and the centers look set but soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps set their shape.
As they cool, the cookies should develop a tender, moist interior with slightly crisp edges and vibrant strawberry bits showing through.
Enjoy these cookies warm or at room temperature, reveling in the soft crumb with fruity bursts in every bite.
