📖 Instructions

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—trust me on this one, cleanup will be a breeze!
2. In a large mixing bowl, cream together the softened butter and granulated sugar until it's light and fluffy. Think light and airy, like a cloud! This might take a few minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl—we don't want any wasted deliciousness!
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don't overmix—we want a tender cookie, not a tough one!
5. Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. This gives them enough room to spread.
6. Use your thumb to make a deep indentation in the center of each ball. Think of it as giving each cookie a little hug!
7. Fill each indentation with about 1 teaspoon of lingonberry jam. Don't go overboard; a little goes a long way.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them; ovens can vary wildly!
9. Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is key here—hot cookies are easily crushed!
10. Once cooled, store in an airtight container at room temperature. Or, you know, eat them all immediately. I won't judge!