Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. The mixture should look creamy and pale.
Add the egg and vanilla extract to the butter mixture, then beat again until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, mixing on low speed until just combined, forming a soft dough.
In a small bowl, mash the strawberries until smooth—this will add vibrant flavor and color to the cookies.
Fold the strawberry puree, lemon zest, and crushed graham crackers into the cookie dough. Mix gently until evenly distributed, creating swirls of pink and crumbs throughout.
Using a tablespoon or cookie scoop, portion out balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with your fingers or the back of a spoon.
Bake the cookies in the preheated oven for about 12 minutes, or until the edges turn golden brown and the centers look slightly soft but set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely, allowing the flavors to meld.
While the cookies cool, beat the cream cheese until smooth and creamy in a bowl. Optional: you can pipe a dollop on top of each cookie or serve as is for a more rustic look.
Enjoy these vibrant, fruity cookies as a sweet treat, with the luscious strawberry and creamy cheesecake flavors shining through with every bite.
