Fully Pink Cheesecake Cookies: A Sweet, Berry-Filled Delight

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth and fluffy, about 2-3 minutes. This will create the creamy base for your cookies.
Add the vanilla extract and almond extract (if using), and mix until well combined.
Incorporate Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overwork the dough.
Add the Berry Flavor and Color:

Fold in the ground freeze-dried strawberries. This will not only give the cookies their beautiful pink color but also infuse them with a natural berry flavor.
If you want an extra pop of color, you can add a few drops of pink food coloring (optional) to achieve your desired shade of pink.
Shape the Cookies:

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
Press each dough ball down slightly with your fingers or the back of a spoon to form a thick disc. If you’re using sprinkles, you can press a few onto the tops of the cookies at this point for decoration.
Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Finishing Touch:

Once the cookies are completely cool, dust them lightly with powdered sugar for a smooth, sweet finish that complements the creamy cheesecake flavor.
Serving and Storage Tips: