Preheat oven to 350°F or 175°C.

In a bowl, cream butter and sugar with electric mixer on low speed. Mix until almost all the sugar dissolved. Don’t forget to scrape the sides of the bowl.

Add egg, and vanilla extract, and beat again.

Sift in flour and salt then beat on low speed until completely combined. The mixture will be a little crumbly so be sure to scrape the side and bottom occasionally until the dough come together.

Scoop cookie dough with 1 tablespoon then roll the dough into a balls and roll it to a granulated sugar then place it on a baking sheet lined with parchment paper. Place cookie dough 2 inch apart.

Use your thumb or the rounded back of a teaspoon, then gently press an indent in the center of the cookie dough.

Place about ½ tsp strawberry jam into the indentation of cookie dough. Refrigerate for 30 minutes. After refrigerated bake for 13 minutes or until the edge of the cookies are golden brown.

Remove from the oven and let the cookies completely cool before serving. Enjoy!