Prepare the Dough

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer or a bit longer by hand.
3. Add the Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 15 minutes. This helps the cookies hold their shape while baking.

Shape the Cookies

1. Roll the Dough: Once the dough has chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Space them about 2 inches apart on the prepared baking sheet.
2. Create an Indentation: Using your thumb or the back of a teaspoon, gently press down on the center of each dough ball to create a small well for the raspberry jam.

Add the Raspberry Jam

1. Fill with Jam: Spoon a small amount of raspberry jam into the indentation of each cookie. Be careful not to overfill, as the jam can spread during baking.

Bake the Cookies

1. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are golden brown.
2. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.