Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a small bowl, stir together the crushed pretzels, granulated sugar, and melted butter until well combined.

In a separate large bowl, break apart the sugar cookie dough. Add in the cream cheese and flour. Use a wooden spoon (or clean hands) to mix until everything is fully blended and the dough is soft and workable.

Scoop the dough into 24 to 28 small balls, about 1¼ inches each. Roll each ball in the pretzel mixture, gently pressing to help it stick. Arrange the dough balls about 2 inches apart on the prepared baking sheets.

Use your thumb or the back of a measuring spoon to gently press an indentation into the center of each dough ball. Be careful not to press all the way through.

Bake for 10 to 13 minutes or until the edges are set and just beginning to turn golden. Once out of the oven, quickly press the indentations again to deepen them slightly if they’ve puffed up. Let cookies cool on the pan for one minute before transferring them to a wire rack to cool completely.

Once cool, fill each cookie with about 1 teaspoon of strawberry jam.

To make the drizzle, stir together the cream cheese, powdered sugar, and milk in a small bowl until smooth. Add a splash of more milk to reach a drizzling consistency if needed.

Use a spoon or piping bag to drizzle over the tops of the cookies.