Beat the butter and sugar together until light and fluffy, ensuring the mixture becomes pale and airy. This step helps create a tender cookie texture and encourages even spreading.
Add the egg and vanilla, mixing until fully incorporated. The dough should look smooth and cohesive, with no streaks remaining.
Add the flour, baking powder, and salt. Mix on low speed or by hand until a soft dough forms that pulls away from the bowl yet still feels pliable and easy to shape.
Chill the Dough
Cover and refrigerate the dough for 20–30 minutes. Chilling helps the butter firm slightly, preventing the cookies from spreading too much as they bake and helping the indentations hold their shape.
Shape the Cookies
Roll the dough into 1-tablespoon balls, keeping the portions uniform so they bake evenly.
Use your thumb to gently press an indentation into the center of each ball. Create a deep enough well to hold the jam without breaking the dough.
Add the Jam Glow
Spoon ½ teaspoon strawberry jam into each indentation. Choose a jam that isn’t too runny so it stays nestled in place during baking and forms a glossy “glow” once set.
Add the Star Crunch
Combine the crushed cereal with the white chocolate chips, mixing until the pieces are evenly coated. Sprinkle a little of this mixture over each cookie, allowing some bits to cling to the edges for added texture and color contrast.
