Preparation

• Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a small bowl, mix the cold cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer for about 2 minutes until fluffy. Scoop out 18 portions, flatten slightly, and freeze.
• In a medium pot, combine the finely diced strawberries and 1/4 cup of sugar over medium heat. Smash the strawberries while cooking. Let it reduce to a thick jam, approximately 45 minutes.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream the softened butter and 1 cup of sugar on high speed for about 2 minutes until fluffy.
• Add the egg and 2 teaspoons of vanilla extract. Mix until pale and fluffy, about 1-2 minutes.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
• Divide the dough into four parts. Flatten one part and layer it with 1/4 of the strawberry jam. Repeat with remaining dough and jam.
• Shape the dough around one cream cheese disc and flatten slightly. Roll in reserved granulated sugar before placing on the baking sheet.
• Bake for 11-12 minutes. Use a large cookie cutter to reshape if necessary. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.