Start by preheating your oven to 350°F (175°C). Lightly spray a muffin pan with baking spray or grease and flour each well. This will prevent the cookies from sticking and make it easier to remove them once they’re baked.

In a large mixing bowl, or the bowl of a stand mixer, combine the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat the mixture for 2 to 3 minutes, or until it’s light and creamy. This step is crucial for achieving a smooth and velvety texture in your cookies.

Next, add the flour and kosher salt to the butter mixture. Mix just until the ingredients are mostly combined. The dough will be crumbly, but that's exactly what you want! If the mixture holds together when you squeeze it in your hand, it's ready. Be careful not to overmix, as this can make the cookies tough.

Using a cookie scoop or measuring cup, scoop about ¼ cup of the dough mixture and press it into the bottom of each well in the muffin pan. Make sure to press the dough up the sides slightly to create a well for the jam. Reserve about 1 ½ cups of the dough mixture to use as the crumble topping.

Spoon about a tablespoon of strawberry jam into the center of each cookie. The sweetness of the jam will complement the buttery cookie base perfectly.

Sprinkle each cookie with a tablespoon or so of the reserved crumble topping. This adds a delightful crunch and extra texture to your cookies.

Bake the cookies in your preheated oven for 15 minutes, or until the tops just begin to turn golden brown. The smell of buttery cookies mixed with sweet strawberry jam will fill your kitchen, making it hard to wait for them to be ready!

Allow the cookies to cool completely before removing them from the muffin pan. Use a thin spatula or knife to gently run around the edge of each cookie before carefully lifting them out. Once cooled, they’re ready to be enjoyed!