Dice the strawberries and combine them with the lemon juice and 1.5 tablespoons of sugar. Let them sit for about 10 minutes to release their juices. Afterward, drain any excess liquid to avoid soggy cookies.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Add the egg and vanilla essence to the butter mixture, mixing until smooth.

Gradually stir in the dry ingredients until just combined. Be cautious not to overmix—it’s okay if it looks a tad streaky.

Gently fold in the drained strawberries until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake in your preheated oven for 18 to 20 minutes until the edges are set and lightly golden. The centers may seem soft, but they will firm up as they cool.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.

Once the cookies are cool, spread the cream cheese mixture on top of each cookie, creating a beautiful finish.