Preparation Steps

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide the dough in half. Place one half on a piece of plastic wrap, flatten into a disk, and wrap tightly. Repeat with the second half. Refrigerate for at least 1 hour.
• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disk of dough into a rectangle, approximately 10x12 inches.
• Spread half of the raspberry jam evenly over the rolled-out dough, leaving a small border.
• Starting from the long side, tightly roll up the dough. Slice the roll into 1/2-inch thick slices.
• Place the slices onto the prepared baking sheets, about 2 inches apart.
• Repeat steps 7-10 with the second disk of dough and remaining jam.
• Bake for 10-12 minutes, or until the edges are lightly golden brown.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.