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Preheat your oven to 325°F (165°C).
In a stand mixer fitted with the paddle attachment, cream together 1 cup of salted butter, 1 cup of white sugar, and ½ teaspoon of baking powder on medium speed until light and fluffy (about 3 to 4 minutes).
Scrape down the sides of the bowl and add 1 large egg, beating well until fully incorporated.
Add 2 teaspoons of pure vanilla extract and mix until combined.
With the mixer on low speed, gradually add 2-½ cups of all-purpose flour and mix until just barely combined.
Roll the dough into balls about 1 inch in diameter and place them at least 1 inch apart on a baking sheet.
Make an indentation in the center of each ball using your thumb or a rounded tool.
Fill each indentation with your choice of jam, using approximately 1 cup in total.
Place the cookies in the preheated oven and bake for about 20 minutes, rotating the baking sheet halfway through.
Allow the cookies to cool for a few minutes on a wire rack before removing them from the pan.