1. Line a small cookie sheet with parchment paper.

2. Beat cream cheese, sugar, and vanilla with an electric mixer until fluffy and smooth, about 2 minutes.

3. Scoop the cheesecake mixture into 20 portions (about 2 teaspoons each) onto the tray and flatten slightly into thick discs, then freeze until solid.

4. Add diced strawberries and sugar to a medium saucepan over medium heat and cook about 45 minutes, stirring and smashing berries halfway through until very thick and reduced to about 1/3 cup.

5. Chill the finished strawberry jam in the refrigerator while preparing the cookie dough.

6. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

7. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

8. Cream softened butter and granulated sugar in a large bowl with a mixer until light and fluffy, about 2 minutes.

9. Add egg and vanilla and beat until pale and fluffy, about 1–2 minutes.

10. Mix the dry ingredients into the dough on low speed just until combined.

11. Layer portions of dough and strawberry jam in the bowl and gently fold so pockets of jam remain throughout the dough.

12. Scoop dough into 20 portions, flatten slightly, place a frozen cheesecake disc in the center, and seal dough around it forming a slightly flattened disc.

13. Roll each cookie dough portion in granulated sugar.

14. Place six cookies per baking sheet and bake for 11–12 minutes.

15. Let cookies cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely before serving.