Preheat the oven to 375 degrees and prepare a baking sheet by lining it with parchment paper.

Soften butter in a microwave safe bowl for about 20 seconds. Cream together butter, sugar, and brown sugar until smooth.

Mix in the egg and vanilla until combined.

Slowly stir in flour and salt.

Create small cookie dough balls using a 1 tablespoon cookie scoop.

Roll each cookie dough ball in the extra sugar (I like to divide the sugar since I’m working with raw cookie dough and will use the other part after baking).

Place cookies on the prepared baking sheet and use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie.

Fill each hole with about 1 teaspoon of raspberry jam before baking.

Bake for 8 minutes. Remove the cookies from the oven before the edges start to brown.

Let cookies cool on the baking sheet for 5 minutes.

While the cookies cool, sprinkle additional sugar on top and fill in the middle with jam if needed.

Move cookies to a cooling rack, let cool, and enjoy!