In a mixing bowl, combine the cream cheese, sugar, and vanilla extract. Blend with a hand mixer until smooth and fluffy, about 2-3 minutes. Scoop into discs and freeze for at least 1 hour.

In a saucepan, combine diced strawberries and sugar. Cook on medium heat for 35-45 minutes until thickened. Let cool.

Whisk together flour, baking powder, baking soda, and salt in one bowl. In another bowl, cream butter and sugar until light and fluffy. Add the egg and vanilla, mix until pale and creamy.

Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Let rest.

Fold in the cooled strawberry jam gently, creating swirls.

Preheat oven to 350°F (175°C). Scoop portions of dough, flatten, place cheesecake disc in center, and mold around it. Roll in sugar.

Place cookies on a baking sheet and bake for 11-12 minutes until edges are golden brown. Center should look slightly underbaked.

Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.