Make the Cheesecake Filling:

• Line a small cookie sheet with parchment paper.

• In a small bowl, combine 6 oz cold cream cheese, 3 tbsp granulated white sugar, and ½ tsp vanilla. Mix with an electric mixer on medium-high speed for about 2 minutes until fluffy and the sugar is dissolved.

• Scoop the filling into 18 portions (2 tsp each) onto the prepared cookie sheet. Slightly flatten each scoop with the back of a spoon to form a thick disc.

• Freeze until completely solid, about 15–20 minutes.

• Tip: Keep the discs in the freezer until ready to use to maintain their shape.

Make the Strawberry Jam:

• In a medium pot, combine 12 oz finely diced fresh strawberries and ¼ cup granulated white sugar over medium heat.

• Cook for about 45 minutes, stirring occasionally. Halfway through, smash the strawberries with a wooden spoon to break them down. Stir constantly toward the end to prevent sticking as the jam thickens.

• The jam should reduce to a heaping ⅓ cup (80 ml) and be very thick. Remove from heat and refrigerate to cool while preparing the dough.

• Tip: If short on time, use store-bought strawberry jam, but homemade adds a fresh flavor.

Prepare the Cookie Dough:

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

• In a medium bowl, whisk together 2¾ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.

• In a large bowl, cream 1 cup softened unsalted butter and 1 cup granulated white sugar with an electric mixer on high speed for about 2 minutes until light and fluffy.

• Add 1 room-temperature egg and 2 tsp vanilla. Mix on medium speed for 1–2 minutes until pale and very fluffy.

• Add the dry ingredients and mix on low speed until just combined.

• Tip: Ensure the butter is very soft (but not melted) for a smooth dough.

Incorporate the Jam:

• Push ¾ of the dough to one side of the bowl. Flatten ¼ of the dough on the bottom of the bowl and spoon ¼ of the cooled strawberry jam over it.

• Add another ¼ of the dough on top and spoon another ¼ of the jam. Repeat twice more to layer the jam evenly.

• Use a rubber spatula to “cut” the dough into quarters and fold each section gently to swirl the jam, leaving pockets of jam throughout. Don’t overmix.

• Tip: Swirling lightly creates bursts of jam in the cookies without turning the dough pink.

Shape the Cookies:

• Scoop the dough into 18 portions using a 2 tbsp cookie scoop. Slightly flatten each portion.

• Place a frozen cheesecake disc in the center of each dough portion. Fold the dough around the disc, ensuring it’s completely enclosed. Shape into a slightly flattened disc (not a ball) for better spreading.

• Roll each cookie in ¼ cup granulated white sugar for a sparkly crust.

• Tip: Work quickly with the frozen cheesecake discs to keep them solid.

Bake the Cookies:

• Place 6 cookies on each prepared baking sheet, spacing them 2 inches apart.

• Bake one sheet at a time for 11–12 minutes, until the edges are set but the centers are still soft.

• Optional: Immediately after baking, use a large round cookie cutter to gently scoot around each cookie for a perfect circular shape.

• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

• Tip: Don’t overbake—slightly underbaked cookies stay soft and chewy.

Serve:

• Serve the cookies at room temperature or slightly chilled for a cheesecake-like texture.

• Enjoy with a glass of milk, coffee, or tea for a perfect treat!

• Tip: Garnish the serving plate with fresh strawberries or a dusting of powdered sugar for extra flair.