Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.

First, make the crumble topping. Combing the flour, brown sugar, granulated sugar, salt and melted butter in a medium bowl and use a fork to stir together until the mixture clumps together. Set aside while you make the cookies.

Next, make the cookies. In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.

Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.

Add the flour, baking powder, baking soda, and salt and beat on low until just combined and no streaks of flour remain, about 30 seconds.

Remove the bowl from the stand mixer and use a silicone spatula to fold in the sliced strawberries. Last, drop big spoonfuls of the preserves into the dough and use a silicone spatula to fold the dough once or twice–you don’t want to over mix it!

Use a 1 ½ ounce cookie scoop to scoop out balls of dough. Place on the prepared baking sheet, spacing the dough balls 2 inches apart. crumble about 1 teaspoon of the crumb topping onto each dough ball, gently pressing it into the cookie.

Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 15 minutes. Sometimes the jam can make the cookies spread on some edges–for perfectly round cookies use a large round cookie cutter to shape the cookies towards the end of their bake time. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.