1-First Step: Before mixing any ingredients, prepare your baking station. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup effortless. Clear counter space for mixing and chilling the dough, and ensure all ingredients are at room temperature for optimal blending. Proper preparation sets the foundation for successful homemade treats.

2-Second Step: In a medium bowl, cream together the softened butter and ½ cup sugar until light and fluffy, about 2-3 minutes. Add the egg and 1 teaspoon vanilla, beating until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.

3-Third Step: Cover the cookie dough and refrigerate for at least 30 minutes. Chilling the dough helps prevent excessive spreading during baking and allows flavors to meld. While the dough chills, prepare your cheesecake filling.

4-Fourth Step: In another bowl, beat the softened cream cheese with ¼ cup sugar until smooth and creamy. Add the egg yolk, ½ teaspoon vanilla, and the strawberry jam. Mix until thoroughly combined and no lumps remain. The jam will create beautiful swirls throughout the filling, giving your cookies their distinctive strawberry cheesecake flavor.

5-Fifth Step: Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion the dough into approximately 20 equal balls. Flatten each ball slightly in the palm of your hand. Place about 1 teaspoon of the cheesecake filling in the center of each flattened dough piece.

6-Sixth Step: Carefully fold the edges of the dough around the filling, sealing it completely. Gently roll between your palms to create a smooth ball. Place the filled cookies on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

7-Seventh Step: Bake the cheesecake cookies at 350°F for 11-13 minutes, or until the edges are lightly golden but the centers still appear slightly underbaked. The residual heat will finish cooking them as they cool. Rotate the baking sheets halfway through for even browning.

8-Final Step: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. This cooling period is crucial as it helps the filling set and prevents the cookies from breaking apart. For the best texture and flavor, serve completely cooled, but they’re also delicious slightly warm with the center still slightly gooey.