Preheat oven to 325°F. Make Tea Cookie Dough. Roll dough, 1 ½ tablespoons at a time, into balls. Pour granulated sugar into a shallow bowl and toss balls to coat; place balls 1 ½ inches apart on a baking sheet. Press your thumb into center of each cookie to create a small well. Bake cookies until firm, 15 to 18 minutes.
Remove from oven and further define well by pressing with your thumb. Transfer to a wire rack to cool. Fill well of each cookie with ½ teaspoon strawberry jelly, then sprinkle jelly with sugar. Let cookies rest until jelly sets.
