During the holidays, I love to make these cookies to give to neighbors. They are buttery and rich with just the right amount of vanilla. Rolling the dough in sugar makes them sparkly and festive, and you can also vary the type of jam you use. Sometimes I will make a batch and fill a few with blueberry jam, a few with raspberry jam, and a few with apricot jam. The color variation is beautiful and the different fruit flavors make it hard to just have one cookie!
TIP: This is a dough that you don't have to refrigerate before forming the cookies. If it’s really warm in your kitchen, however, you can put the dough in the refrigerator for a little while to chill.
1 cup (2 sticks) unsalted butter, softened to room temperature
1/4 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup fruit jam for filling cookies (strawberry, raspberry, apricot, or any kind of fruit jam you like)
Preheat the oven to 350℉.
In a stand mixer with the paddle attachment, cream the butter. Add the brown sugar and 1/4 cup of the granulated sugar and continue to cream. Whisk the eggs until the yolks and whites are combined, then add the eggs and vanilla to the butter mixture and mix until fully incorporated.
Combine the flour and salt. Slowly add the flour mixture to the butter mixture and mix on medium speed for 1 to 2 minutes. Use a spatula to clean the sides of the bowl and continue mixing until the cookie dough is completely smooth, about 1 minute.
Line 2 cookie sheets with parchment paper. Pour the remaining 1/4 cup granulated sugar onto a plate (this is for rolling the cookies in).
Roll 1 tablespoon of the dough at a time between your hands to make a ball. Roll each ball in the sugar and place on the prepared baking sheet, leaving about 2 inches of space between each cookie. Use your thumb to make a well in the center of each cookie, then spoon 1/4 teaspoon of jam into each well.
Bake the cookies for 12 to 14 minutes, until light golden brown. Remove from the oven and transfer the cookies to a cooling rack.