Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes 2–3 minutes with an electric mixer. The aroma alone is enough to make you eager for the next step.

Beat in the egg and vanilla extract until fully incorporated. The mixture should be smooth, glossy, and slightly thick.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing; you want the dough tender.

Take about 2 tablespoons of dough and flatten it into a small disk in your hand. Make a small indentation in the center for the jam. Place ½ teaspoon of jam in the center, then fold the edges over to seal it into a ball. Flatten slightly and place on the prepared baking sheet.

Leave about 2 inches between cookies as they will spread slightly.

Sprinkle the tops with coarse sugar if you like a crunchy, caramelized finish.

Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden. The centers will look soft, but they will firm up as they cool.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.