1. Prepare the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese and confectioners’ sugar with an electric mixer until blended and smooth.

Beat in the seedless strawberry jam until incorporated.

Gently fold in the whipped heavy cream.

If desired, fold in a drop or two of red food coloring until you reach your desired pink shade.

Cover the filling and refrigerate while you make the cookies.

2. Prepare Oven and Baking Sheets:

Preheat the oven to 400°F (200°C).

Line baking sheets with parchment paper. Do not grease.

3. Make the Cookie Batter:

In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt.

Stir in the room temperature egg whites and vanilla extract until smooth.

Whisk in the melted and cooled butter until blended. The batter will be thin.

4. Bake the Cookies (Work in Small Batches!):

Prepare only 4 cookies at a time, as you need to shape them quickly while warm.

Drop the batter by 1 ½ teaspoonfuls onto one prepared baking sheet, spacing them at least 4 inches apart to allow for spreading.

Bake until the edges are lightly browned, 5-8 minutes. Watch carefully – they bake quickly!

5. Shape the Cookies (The Crucial Step!):

As soon as the cookies come out of the oven, you need to work quickly!

Let the cookies sit on the baking sheet for just a moment (maybe 15-30 seconds) until you can just lift them with a thin offset spatula without them tearing, but while they are still very hot and pliable.

Quickly loosen one cookie with the spatula.

Carefully drape the warm cookie over the handle of a wooden spoon (or a similar thin dowel).

Gently press the overlapping edges lightly to seal, forming a curled shape or “snap.”

Hold the cookie on the handle until it sets slightly and holds its shape, about 20 seconds.

Carefully slide the shaped cookie off the handle onto waxed paper to cool completely.

Repeat quickly with the remaining 3 cookies on the sheet. If the cookies become too cool and brittle to shape, return the baking sheet to the oven for 1 minute to soften them again.

6. Repeat Baking and Shaping:

Repeat the process of dropping batter, baking, and shaping with the remaining cookie batter. Remember to work in small batches of 4 cookies at a time.

7. Fill the Cookies:

Once the cookie snaps are completely cool, prepare to fill them.

Transfer the chilled strawberry cream cheese filling to a pastry bag fitted with a star tip (or a zip-top bag with a small corner snipped off).

Pipe the filling into each cooled cookie shell.

8. Garnish (Optional) and Serve:

If desired, dip the ends of the filled cookies into chopped fresh strawberries.

Serve immediately for the best texture contrast between the crisp cookie and creamy filling. Refrigerate leftovers.