In a large mixing bowl, cream the softened butter with ½ cup of sugar and vanilla extract until light and fluffy, about 3-4 minutes.

Beat in the egg until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the butter mixture while mixing until just combined.

Cover the dough and chill it in the refrigerator for 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll the chilled dough into 1-inch balls and coat each ball in the remaining ¼ cup of sugar.

Arrange the cookie balls on the sheets, placing them about 2 inches apart.

Use your thumb or the back of a spoon to create an indentation in each cookie.

Bake the cookies for 13-16 minutes or until the edges turn golden brown.

Cool the cookies completely on wire racks.

Microwave the raspberry jam until melted and spoon it into the center of each cooled cookie.

In a small bowl, whisk together confectioners’ sugar, vanilla extract, and water until smooth.

Drizzle the icing over the cookies and allow it to set.