Step 1: In a small bowl, beat the chilled cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Drop 18 small dollops onto a parchment-lined tray and freeze for at least 1 hour.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Step 3: Beat in the egg and the remaining vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the flour, freeze-dried strawberry powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Scoop about 2 tablespoons of dough and flatten it in your palm. Place one frozen cream cheese dollop in the center and fold the dough around it, sealing completely.
Step 7: Place the stuffed cookies on a baking sheet and chill the entire tray in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C).
Step 8: Bake for 10-12 minutes or until the edges are just set but the centers still look slightly soft. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.