Preheat the oven to 350°F (convection). In a small bowl, mix room-temperature cream cheese with powdered sugar, marshmallow fluff, and vanilla until smooth. Scoop 1-tablespoon balls onto a parchment-lined plate or tray and chill in the freezer while you prepare the cookies.

In a stand mixer fitted with a whisk or paddle attachment, beat room-temperature butter with granulated sugar for 1–2 minutes, until light and off-white. Mix in the egg, strawberry extract, pink food coloring, and vanilla extract until fully combined.

Add all-purpose flour, baking powder, and baking soda to the mixture. Fold in gently until a soft dough forms.

Bake a single cookie as a test to check how much your cookies will spread and ensure no ingredients were missed. Scoop ⅓-cup portions of dough, flatten slightly in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the cream cheese, then roll the cookie dough ball in granulated sugar.

Place the prepared cookie dough balls on a parchment-lined tray and bake for 11–12 minutes, until edges are set and centers are soft.

For perfectly round cookies, gently swirl a circular bowl, cup, or cookie cutter around each warm cookie to clean up the edges. Let cookies rest on the tray for about 10 minutes before transferring.

Enjoy fresh, or store in the fridge for up to 8 days.