• Preheat oven to 350°F and line two cookie sheets with silicone baking mats.

For the Cookies:

• Cream butter and both sugars (white and light brown) with paddle attachment on high speed, until light and fluffy (about 3 minutes).
• Reduce the speed to medium and add the egg and vanilla.
• Mix in the salt and baking soda.
• Reduce speed to low and add the flour, one cup at a time. Mix until completely incorporated.
• Divide dough into 12 portions (about 1/4 cup each) and roll into balls.
• Use the back of a spoon or cookie scoop to make a deep indentation in the middle of each cookies.
• Fill each indentation with one tablespoon of jam.
• Fold the dough up to seal the jam inside the cookie. Carefully roll into balls to smooth any cracks.
• Put six cookie dough balls on each prepared cookie sheet and bake at 350°F for 10-12 minutes.
• The cookies may begin to crack slightly (that's ok). Remove from oven as soon as they start to turn golden brown. Allow to cool completely before frosting.
  

For the Frosting:

• Add cream cheese and butter in a mixing bowl and blend on medium-high. Cream together until smooth.
• Reduce the speed to low and add powdered sugar, one cup at a time. Wait for each cup of sugar to blend completely before adding the next.
• Mix in the vanilla and heavy whipping cream until smooth.
• Scoop the frosting into a pastry bag with a large round tip.
• Frost each cookie, starting in the center and moving towards the outside in a spiral pattern.
• Top with red/pink sprinkles.