Preheat the oven to 375°F. Prepare two cookie sheets with parchment paper or silicone baking mats and set them aside.

Using a standing mixer or a hand-held mixer in a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Pause to scrape down the sides as needed.

Add the vanilla extract and mix until combined.

Gradually add the sifted flour and fine sea salt, beating on medium-high speed until the dough forms large crumbs and easily pinches together.

Measure out 1 tablespoon portions of dough, rolling each into a ball.

Place the dough balls on the prepared cookie sheets, then press your thumb into the center of each ball to create a well and slightly flatten the cookies.

Fill each well with about 1 teaspoon of jam, ensuring it doesn’t overflow.

Bake the cookies for 10 to 13 minutes, until the edges just start to turn golden brown.

Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or fully cooled.