For the Strawberry Jam

1. Prepare the Strawberries:

   • Wash, dry, and hull 10 oz (280g) fresh strawberries. Finely dice into small pieces.

   • Tip: Dice uniformly for even cooking and faster reduction.

2. Cook the Jam:

   • In a medium saucepan, combine diced strawberries and 3½ tbsp (42g) light brown sugar, stirring well.

   • Cook over medium-high heat, stirring occasionally, until the mixture thickens and reduces to about ⅓–¼ cup, about 10–15 minutes. The jam should be thick and glossy.

   • Remove from heat and let cool to room temperature, about 30 minutes.

   • Measure out ¼ cup of the jam, transfer to a small bowl, and chill in the refrigerator until ready to use.

   • Tip: Stir frequently to prevent burning, and cool completely to avoid melting the dough later.

For the Cheesecake Filling

3. Make the Filling:

   • In a medium mixing bowl, use a hand mixer on medium speed to beat 6 oz (170g) softened cream cheese, 3 tbsp (38g) granulated sugar, and ½ tsp vanilla extract until smooth and creamy, about 1 minute.

   • Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps.

4. Shape and Freeze:

   • Line a tray with parchment paper.

   • Scoop out 12 portions of the cheesecake filling (about 1 tbsp each) onto the tray. Slightly flatten each portion into a disc using a spoon or your fingers.

   • Freeze the discs for at least 1 hour, or until completely firm.

   • Tip: Flatten discs to about ½-inch thick to fit easily inside the cookie dough.

For the Strawberry Cookies

5. Preheat and Prepare:

   • Preheat the oven to 350°F (175°C).

   • Line 2 baking sheets with parchment paper. Plan to bake 6 cookies per sheet, as they are large and need space.

   • Tip: Use sturdy baking sheets to prevent warping, and ensure parchment is flat.

6. Make the Cookie Dough:

   • In a large mixing bowl, whisk together ½ cup (113g) melted unsalted butter, ¾ cup (150g) granulated sugar, and 1 tsp vanilla extract until the sugar is mostly dissolved, about 1 minute.

   • Add 1 large egg and whisk until fully incorporated.

   • In a separate bowl, whisk together 2½ cups (315g) all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

   • Using a spatula, fold the dry ingredients into the wet ingredients until a thick dough forms. The dough may seem dry but will come together.

   • Gently fold in ¾ cup (130g) finely diced fresh strawberries until evenly distributed.

   • Tip: Dice strawberries finely to avoid excess moisture, and pat dry if wet to prevent a soggy dough.

7. Layer with Strawberry Jam:

   • Push ¾ of the dough to one side of the bowl, flattening the remaining ¼ dough on the bottom.

   • Dot the flattened dough with ⅓ of the chilled ¼ cup strawberry jam.

   • Add another layer of dough over the jam, flatten, and dot with another ⅓ of the jam. Repeat with the remaining dough and jam.

   • Gently fold to disperse the jam and strawberries without fully tinting the dough pink, creating streaks of jam.

   • Tip: Work quickly to keep the jam cold, and avoid overmixing to maintain distinct jam streaks.

8. Chill the Dough:

   • Cover the dough and chill in the refrigerator for 30 minutes to firm up, making it easier to shape.

   • Tip: Don’t skip chilling, as it prevents the dough from being too sticky to handle.

9. Assemble the Cookies:

   • Divide the chilled dough into 12 equal portions (about 2–3 tbsp each).

   • Flatten each portion into a disc (about 3 inches wide) with your hands or a rolling pin.

   • Place a frozen cheesecake disc in the center of each dough disc. Fold the dough around the filling, pinching the edges to fully enclose it and form a ball.

   • If the dough is sticky, wet your hands or lightly spray with nonstick spray.

   • Arrange 6 balls on each prepared baking sheet, spacing 4 inches apart.

   • Slightly flatten each ball to about ¾-inch thick and sprinkle generously with granulated sugar.

   • Tip: Ensure the cheesecake is fully sealed to prevent leaks, and flatten gently to avoid cracking the dough.

10. Bake:

    • Bake one sheet at a time on the middle oven rack for 13–16 minutes, until the edges are light golden brown and the centers are set but soft.

    • Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

    • Tip: Check at 13 minutes, as ovens vary, and avoid overbaking to keep the cookies soft.

11. Serve:

    • Serve at room temperature or chilled, arranged on a platter or in paper liners for a charming presentation.

    • Optionally garnish with extra diced strawberries or a dusting of powdered sugar.

    • Tip: Refrigerate if not serving immediately due to the cream cheese filling.