Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until light and fluffy. This can be done with an electric mixer or by hand with a sturdy whisk. Ensure there are no lumps of butter remaining.1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar
- Beat in the large egg and the vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening and salt are evenly distributed throughout the dough.2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough should start to come together and look slightly crumbly but hold its shape when pressed.
- For easier handling and to prevent excessive spreading during baking, you can wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This step is particularly helpful if your kitchen is warm.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- Roll the cookie dough into small balls, about 1-inch in diameter. Place the dough balls 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball, creating a well. Be careful not to press all the way through the dough.
- Spoon about 1/2 to 1 teaspoon of your chosen jam, jelly, or preserves into each indentation. Don't overfill, as it can spill out during baking.1/2 cup jam, jelly, or fruit preserves
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should not be deeply browned.
- Allow the cookies to cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up.
- Once the cookies have cooled completely, you can lightly dust them with powdered sugar for an extra decorative touch, mimicking a dusting of snow.powdered sugar
Notes
Store in an airtight container at room temperature for up to 5 days. Can be frozen unbaked for up to 3 months.
