Preheat oven to 350 degrees. Line a large cookie sheet with a silicone mat or parchment paper

With mixer on medium-high, beat the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes, scraping the sides of the mixing bowl as necessary.

Reduce mixer speed to medium and add the egg and vanilla and beat until blended.

Reduce mixer speed to low and gradually add the flour, salt and baking soda. Beat until a cookie dough forms.

Using the back of a rounded tablespoon make a deep hole in the center of each dough ball.

Divide the jam evenly between the cookie dough, filling each center with about 1 teaspoon strawberry jam. Carefully roll the dough up and over the jam and seal by gently rolling until smooth. Be sure that the jam is sealed in the center of the cookie dough.

Bake for 15 minutes or until cookies are golden. The cookies may actually begin to crack as they bake.

Cool cookies on the cookie sheet for 5 minutes and then transfer cookies to a wire rack and cool completely.

With mixer on medium-high, beat cream cheese and butter until smooth and creamy.

Reduce mixer speed to low and gradually add confectioners sugar until blended.

Add the heavy cream and vanilla and beat until combined.

Transfer the frosting to a pastry bag fitted with a large round tip.

Starting in the center of each cookie, pipe the frosting in a spiral pattern.

Sprinkle with colored sugars or valentine sprinkles.