Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—this should take about 3-5 minutes.

Add the vanilla extract and mix until well incorporated.

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Scoop spoonfuls of the dough and roll them into balls, then place them on a baking sheet lined with parchment paper, about 2 inches apart.

Using your thumb or the back of a spoon, make an indentation in the center of each cookie ball.

Fill each indentation with a generous teaspoon of strawberry jam.

Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few moments before transferring them to a wire rack.