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Place butter in the bowl of a stand mixer and beat until creamy.
Scrape down the sides of the bowl, add sugars, and beat until well-combined.
Add egg yolk and vanilla extract and beat well.
In a separate bowl, whisk together flour, cornstarch, and salt.
With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.
Scoop cookie dough into 1 Tablespoon-sized balls and roll very well.
Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.
Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.
Transfer cookie dough to freezer and chill for 30 minutes.
Once dough is done chilling, preheat oven to 375F (190C) and heat jam briefly until easy to stir.
Spoon jam into each thumbprint, filling each indent to the brim.
Place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake for 11 minutes or until edges are just beginning to turn golden brown.
Allow cookies to cool completely on baking sheet before enjoying.