Place 1 ½ sticks unsalted butter and 3 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened.

Place 2 ¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon baking powder in a medium bowl and whisk to combine.

Add ¾ cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl with a flexible spatula.

Add 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon kosher salt. Beat on medium speed until combined, about 30 seconds. Scrape down the sides of the bowl again. With the mixer on the lowest speed, slowly add the flour mixture and beat until just combined, about 1 minute more.

Cover and refrigerate for 1 to 1 ½ hours for the dough to firm up slightly. About 10 minutes before the dough is ready, arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silicone baking mats.

Scoop out 20 (2-teaspoon) portions of the dough, and roll each into a ball about 1-inch in diameter. Place on one of the baking sheets, spacing them evenly apart. Using a wet thumb, press an indentation into the middle of each dough ball, going about ⅔ of the way down. If the edges crack, just gently push the dough back together to seal the crack.

Bake for 10 minutes (this is a good time to scoop out and shape the second baking sheet of cookies). Using the rounded part of a ½ teaspoon dipped in water, press into each cookie to remake the indentation. Fill each indentation with a generous ½ teaspoon jam.

Return the baking sheet to the oven and bake until the cookies are set and light golden-brown on the edges, 4 to 5 minutes more. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool completely.

Repeat baking the remaining dough on a cooled baking sheet; you can reuse the parchment or silicone baking mats.