In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Blend until smooth and creamy.

Scoop the filling into discs on a parchment-lined baking sheet and freeze for at least 1 hour.

In a saucepan, cook strawberries and sugar over medium heat to make strawberry jam. Cool it slightly.

Mix flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar, then add the egg and vanilla.

Combine the dry ingredients with the creamed mixture until just combined.

Divide dough, layer with jam, fold without overmixing, and encase a frozen cheesecake disc in each cookie.

Preheat oven to 350°F (175°C), roll cookies in sugar, and bake for 11-12 minutes until edges are golden.

Cool cookies on a rack for 5 minutes before serving or storing.