Prepare the Cheesecake Filling:

• In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth. This ensures a smooth, lump-free filling, creating a consistent texture.
• Cover and refrigerate. This allows the filling to firm up, making it easier to handle, ensuring a well-formed cookie.

Make the Cookie Dough:

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This ensures a smooth and creamy base, preventing a dense or tough cookie.
• Add the egg and vanilla extract, mixing until combined. This adds moisture and flavor, creating a well-balanced dough.

Combine Dry Ingredients:

• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This combines the dry ingredients evenly, ensuring a consistent texture.
• Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Avoid overmixing to prevent tough cookies, ensuring a tender and chewy texture.
• Fold in the crushed freeze-dried strawberries. This adds the strawberry flavor and color, enhancing the overall taste.

Chill the Dough:

• Refrigerate the dough for 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much, ensuring a well-formed cookie.

Assemble Cookies:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier, ensuring a smooth baking process.
• Scoop 1 tablespoon of dough, flatten it, and place ½ teaspoon of cheesecake filling in the center. This creates the base for the stuffed cookie, ensuring a consistent filling distribution.
• Top with another tablespoon of flattened dough and pinch edges to seal. This encloses the filling, preventing leaks and ensuring a well-formed cookie.
• Roll into a ball. This creates a uniform shape, ensuring even baking.

Bake:

• Arrange cookies on the baking sheet and bake for 12–15 minutes until edges are golden. The centers will still be soft. This ensures soft and chewy cookies, preventing a dry or hard texture.

Cool:

• Cool on the baking sheet, then transfer to a wire rack. This allows the cookies to set and cool completely, ensuring a well-formed and sturdy cookie.