In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy. This usually takes about three to five minutes with an electric mixer. This step is crucial for creating a tender cookie base that will hold its shape while baking.
Add the egg and the alcohol-free vanilla extract to the creamed butter mixture. Beat again on medium speed until the egg is fully incorporated and the batter looks smooth. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet batter while mixing on low speed. Mix just until the white streaks of flour disappear. Avoid overmixing, as this can make the cookies tough instead of melt-in-your-mouth soft.
Divide the dough into three portions. Wrap each in plastic wrap and chill in the refrigerator for at least thirty minutes. Once chilled, roll one portion into small balls for thumbprints, press a well into the center, and fill with jam. Roll the second portion into logs for slicing, and use the third portion for festive cut-out shapes using your favorite holiday cookie cutters.
Preheat your oven to 350 degrees Fahrenheit. Place the shaped cookies on baking sheets lined with parchment paper, leaving about two inches of space between them. Bake for ten to twelve minutes, or until the edges are just barely golden brown. Allow them to cool completely on a wire rack before you begin decorating.
Melt the chocolate chips in a heat-safe bowl and drizzle over the cooled cookies. Top with festive sprinkles or crushed nuts while the chocolate is still wet. Once everything has set, line a decorative wooden box or tin with parchment paper and arrange the cookies in clusters, using small cupcake liners to keep different varieties separated and tidy.
