Prepare the Cheesecake Filling: In a mixing bowl, beat 6 oz of cold cream cheese with 3 tbsp of granulated sugar and ½ tsp of vanilla until fluffy and smooth—this will take about 2-3 minutes. Once well combined, scoop out portions and place them on a parchment-lined tray, then freeze for at least 30 minutes to firm up the filling, preventing it from melting during baking.

Make the Strawberry Jam: In a medium saucepan, combine the finely diced fresh strawberries with ¼ cup of granulated sugar over medium heat. Stir continuously for about 10-12 minutes, until the mixture thickens to a jam-like consistency. Once thickened, remove from heat and let it cool to room temperature before chilling in the refrigerator for enhanced flavor and texture.

Combine the Cookie Dough Ingredients: In a large mixing bowl, whisk together 2 ¾ cups of all-purpose flour, ½ tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt. In another bowl, cream 1 cup of very softened unsalted butter and 1 cup of granulated sugar until light and fluffy, which should take about 3-4 minutes. Next, beat in 1 room temperature egg and 2 tsp of vanilla until the mixture is pale and creamy.

Form the Cookie Dough: Gently mix the dry flour mixture into the butter mixture using a spatula, being careful not to overmix. Once just combined, fold in the cooled strawberry jam in layers for a beautiful marbled effect throughout the dough. The cookie dough should be slightly thick and sticky to the touch, providing the perfect base for your Strawberry Cheesecake Cookies.

Assemble the Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, take portions of dough and flatten them slightly in your palm. Place a frozen cheesecake filling ball in the center, then wrap the dough around it and shape into a disc. Roll each cookie in ¼ cup of granulated sugar, ensuring an even coating for sweetness and crunch, before placing them on a parchment-lined baking sheet.

Bake the Cookies: Bake the assembled Strawberry Cheesecake Cookies in the preheated oven for 11-12 minutes, until they are just slightly golden around the edges. Keep an eye out for a soft, puffy look in the center—this indicates they are done. After baking, allow the cookies to cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.