Cover and chill dough for at least 30 minutes.*** see notes
PREP OVEN AND COOKIE SHEETS:
Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper or silicone baking mats.
SHAPE AND FILL COOKIES:
Divide dough with a cookie dough scoop and roll into one-inch balls.
Place dough balls on prepared cookie sheets.
Gently press the center of each cookie dough ball with your thumb or the back of the cookie dough scoop.
Spoon ½ teaspoon of jam into each cookie.
BAKE AND COOL:
Bake for 12-14 minutes, rotating pans halfway through baking or until slightly firm and lightly golden brown.
Remove from the oven and cool the cookies on wire racks for about 2 hours.
Notes
The dough can be chilled for longer than 30 minutes. It can be refrigerated for up to 3 days in the refrigerator.
If you’re chilling the dough longer than 30 minutes, allow it to come up to room temperature and work the dough in your hands to make it easier to roll into balls.