1-Gathering Your Supplies: Start by getting everything ready it’s the key to smooth baking. Preheat your oven to 375°F (190°C) and line baking sheets with wax paper. Measure out the ingredients: 1 cup (226 g) unsalted butter, ⅓ cup (70 g) sugar, ⅓ cup (70 g) light brown sugar, 1 large egg yolk, ¾ teaspoon vanilla extract, 2 ¼ cups (280 g) all-purpose flour, 2 teaspoons cornstarch, and ½ teaspoon salt. If you’re adapting for dietary needs, prepare substitutes now.

2-Mixing the Dough: Beat the softened butter in a bowl until it’s creamy this takes just a minute or so. Add the sugars and beat until well combined, about 30 to 60 seconds, for that perfect sweetness. Mix in the egg yolk and vanilla extract to enrich the dough, making sure everything blends smoothly.

2-Mixing the Dough: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ones on low speed until combined; the dough might be dry and crumbly, so finish mixing by hand if needed. This step keeps the cookies tender and avoids overworking the dough.

3-Shaping and Chilling: Scoop the dough into 1 tablespoon-sized balls and roll them smooth with no cracks or seams for even baking. If you like, roll the balls in ½ cup sugar for a sweet coating. Place them on wax paper or a cookie sheet and gently press an indent in the center using your thumb or a rounded teaspoon.

3-Shaping and Chilling: Chill the dough in the freezer for 30 minutes to help it hold shape and prevent spreading. While it chills, warm the ⅓ cup (105 g) jam in the microwave until it’s spreadable raspberry works great, but apricot or strawberry are fun alternatives.

4-Baking and Cooling: Fill each indentation with the jam, then bake at 375°F (190°C) for 11 minutes, or until the edges turn golden. Let the cookies cool completely on the baking sheet before moving them this helps the jam set and keeps the shape intact. For variations, try different fillings or add ground nuts for extra texture.

4-Baking and Cooling: Preparation time includes 20 minutes prep, 30 minutes chill, and 11 minutes cook, totaling about 1 hour and 1 minute. This makes about 24 cookies, perfect for sharing. Explore more tips to perfect your technique and avoid common pitfalls like cracking.