In a stand mixer, beat together 1 cup of softened salted butter, ¾ cup of granulated sugar, and ¾ cup of light brown sugar until the mixture is light and fluffy, about 3 minutes. Then, add 1 large egg and 1 teaspoon of vanilla extract, mixing until fully combined. Stir in ½ teaspoon of salt and 1 teaspoon of baking soda, gradually adding 2½ to 3 cups of all-purpose flour until the dough forms, taking about 1 minute.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will ensure your Strawberry Pop Tart Cookies bake evenly and don’t stick to the pan.

Using a ¼ cup scoop, portion out the cookie dough into 12 equal balls. Create a deep hole in each ball with your thumb, spooning about 1 tablespoon of thick strawberry jam into the center. Carefully seal the edges of the dough around the jam, rolling each cookie smooth.

Place the formed cookies on the prepared baking sheets, allowing space between them for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn a light golden brown and the tops start to crack.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

In a mixing bowl, beat together 4 ounces of softened cream cheese and 4 tablespoons of room-temperature salted butter until smooth and creamy. Gradually add 3 cups of powdered sugar, mixing well, then stir in 1 teaspoon of vanilla extract and 2 tablespoons of milk until the frosting reaches a velvety consistency ideal for spreading and piping.

Once the cookies are completely cooled, use a piping bag or a knife to decorate the tops with your cream cheese frosting, creating a decorative spiral or a simple spread. Sprinkle multicolored or red sprinkles on top for that festive touch.