1-Gathering Your Tools and Ingredients: Before you dive in, grab a stand mixer or hand mixer, a baking sheet lined with parchment paper, and all your measured ingredients. This setup keeps things organized and fun, especially if you’re baking with kids or friends. Starting with fresh, room-temperature butter ensures the dough mixes smoothly and results in that signature chewy texture.

2-Mixing and Shaping the Dough: Begin by beating the 1 cup (226 g) unsalted butter until it’s creamy this creates a solid base for your cookies. Scrape the bowl sides and add the ⅓ cup (70 g) sugar and ⅓ cup (70 g) light brown sugar; beat until everything combines into a fluffy mix. Next, add the 1 large egg yolk and ¾ teaspoon vanilla extract, beating well to blend the flavors.

3-Mixing and Shaping the Dough: In a separate bowl, whisk together the 2 ¼ cups (280 g) all-purpose flour, 2 teaspoons cornstarch, and ½ teaspoon salt. Gradually mix this into the wet ingredients on low speed, scraping the bowl as needed, until the dough forms. If your mixer struggles, use your hands to combine it fully it’s a hands-on way to feel the dough coming together.

4-Shaping and Baking: Scoop the dough into 1 tablespoon-sized balls and roll them until smooth, making sure there are no cracks for a polished look. Optionally, roll each ball in the ½ cup sugar for a sweet coating, then place them on wax paper. Gently press an indent in the center of each ball using your thumb or a rounded teaspoon.

5-Shaping and Baking: Freeze the shaped dough for 30 minutes to help it hold its form. Preheat your oven to 375°F (190°C) and warm the ⅓ cup (105 g) jam slightly until it’s fluid but not hot. Fill each indent with jam, place the cookies 2 inches apart on a parchment-lined baking sheet, and bake for 11 minutes or until the edges turn golden. Let them cool completely on the sheet before enjoying the jam sets nicely as they rest.