Strawberry Jam Sugar Cookies

1. In a large mixing bowl, whisk together the melted butter and sugar. It will be very liquid.
2. Then vigorously whisk in the egg and egg yolk (about 1 minute of whisking) followed by the vanilla, baking soda, and salt until evenly incorporated. 
3. Switch to a silicone spatula and fold in the flour until combined – creating a soft and smooth dough.
4. Plop in spoonfuls of preserves throughout the bowl of dough. Gently fold 3 to 4 times max – just enough to disperse ribbons of strawberry but not too much to where the preserves fully mix in.
5. With a large cookie scoop (3 tablespoons worth), scoop up the dough in one swift motion and plop onto a plate or small pan lined with parchment paper. When scooping, pay attention to where the jam is at. Try to include most of the jam at the bottom of the scoop so that when it’s turned out, you’re left with a thick ribbon of jam on top if each cookie dough ball.
6. Then place the uncovered dough in the refrigerator to chill overnight.
7. To bake, preheat the oven to 350F. Line a large baking sheet with parchment paper and place 4 to 5 cookie dough balls spaced 4 fingers apart.
8. Bake for 11 to 14 minutes (12 was perfect for me), or until the edges are golden and the center looks puffed but slightly underdone.
9. Allow the cookies to cool on the pan for a minute or two, then sprinkle with raw sugar and transfer to a cooling rack.
10. Once cooled, they’re ready to enjoy!