Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use ungreased sheets.

In a large bowl, cream the softened butter with the granulated and brown sugars until light and smooth.

Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.

In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry mix to the creamed mixture and blend on low speed until just combined.

Fold in the softened cream cheese with a spatula until the dough is evenly streaked and slightly soft; do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Press your thumb into the center of each cookie to make a small indentation.

Spoon a small amount of strawberry jam into each indentation.

Bake for 10 to 12 minutes, until the edges are lightly golden and the center has set. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.