In a large bowl, beat 1 cup of softened unsalted butter and 1/2 cup of granulated sugar together until light and fluffy, about 2-3 minutes.

Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt into the butter mixture. Mix on low speed until a soft, cohesive dough forms.

Scoop out about 1 tablespoon of the dough and roll it into a ball using your hands. Roll each ball in granulated sugar and arrange on a parchment-lined baking sheet.

Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create an indentation.

Cover the shaped cookies with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

After chilling, fill each indent with about 1/2 teaspoon of your chosen jam or preserves.

Bake the cookies in the preheated oven for 12-14 minutes.

Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.