Let’s create these beautiful Berry-Cream Cookie Snaps! We’ll start with the filling so it can chill. First, preheat your oven to 400°F (200°C).

Make the Filling: In a small bowl, beat the 4 ounces of softened cream cheese, 1/4 cup sugar, and 2 tablespoons seedless strawberry jam with an electric mixer until smooth and well blended. In a separate small bowl, whip the 1/4 cup heavy whipping cream until soft or medium peaks form. Gently fold the whipped cream into the cream cheese mixture. If desired, fold in 1 to 3 drops of red food coloring for a pinker hue. Cover and refrigerate the filling while you make the cookies.

Make the Batter: In a medium bowl, whisk together the 1/2 cup sugar, 1/3 cup flour, and 1/8 teaspoon salt. Stir in the 2 room temperature egg whites and 1/4 teaspoon vanilla extract until smooth. Gradually whisk in the 1/4 cup melted and cooled butter until the batter is well blended and looks glossy.

Bake the Cookies: Line your baking sheets with parchment paper (this is essential!). Working with only 3 or 4 cookies at a time (as they need to be shaped quickly while hot), drop the batter by level 1 1/2 teaspoonfuls onto the prepared pans, spacing them at least 4 inches apart – they will spread significantly.

Bake one sheet at a time for 5 to 8 minutes, watching very carefully. The cookies are done when the edges are lightly golden brown, and the centers are just set. Don’t overbake, or they’ll be too brittle to shape.

Shape the Cookies (Act Quickly!): As soon as the cookies come out of the oven, you must work fast. Let them sit on the hot pan for just 15-30 seconds to firm up slightly. Then, using a thin offset spatula, quickly loosen one cookie. Immediately drape it over the handle of a wooden spoon (or similar round handle). Gently curl the cookie around the handle, pressing the edges lightly to seal if desired (creating a tube). Hold it in place for about 15-20 seconds until it sets in its shape.

Carefully slide the shaped cookie shell off the handle onto waxed paper or a wire rack to cool completely. Quickly repeat with the remaining cookies on the sheet. If the cookies cool too much on the pan and become brittle before you can shape them, return the sheet to the hot oven for about 1 minute to soften them again.

Repeat the baking and shaping process with the remaining batter, working in small batches. Allow baking sheets to cool slightly between batches if necessary. Let all the shaped cookie shells cool completely.

Fill and Serve: Just before you plan to serve them, prepare the filling. You can either carefully spoon the chilled strawberry cream filling into each cooled cookie shell, or for a neater look, transfer the filling to a pastry bag fitted with a star tip and pipe it into the shells.

If desired, gently dip one or both ends of the filled cookie snaps into chopped fresh strawberries. Arrange on a serving platter.

These cookies are best served immediately after filling to retain their crispness. Refrigerate any leftovers, though the shells will soften over time.