Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.

In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.

Add the egg and vanilla extract, mixing until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.

Scoop ⅓ cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly apart.

Bake for 13–14 minutes, until the edges are set and the centers look slightly underbaked.

For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.

Let the cookies rest on the baking sheet for about 10 minutes before transferring.

Crush the Oreos by hand or using a food processor.

To make the strawberry purée, add the strawberries to a food processor and blend until crushed, then strain until smooth.

In a bowl, mix together the crushed Oreos, strawberry purée, and granulated sugar. Refrigerate while you prepare the frosting.

For the frosting, beat the butter until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick. Add the heavy cream and vanilla extract, then whip until light and fluffy.

Spread about 1 tablespoon of the strawberry Oreo spread onto each cookie, then pipe or swirl the frosting on top.

(Optional: sprinkle with extra crushed Golden Oreos.)

Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.