In a large mixing bowl, cream the softened butter and 2 cups of granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Mix in the pure vanilla extract, egg, and egg yolk until everything is well combined.

Gradually add in the flour, baking powder, salt, and baking soda, mixing until a soft dough forms.

Cover your cookie dough with plastic wrap and chill it in the refrigerator for 30 minutes.

Preheat your oven to 375°F and line a baking sheet with parchment paper.

Roll the chilled dough into 1-inch balls and roll them in the remaining 1/2 cup granulated sugar.

Create an indentation in the center of each dough ball using your thumb or the back of a spoon.

Spoon strawberry jam into each indentation.

Bake for 9-10 minutes, or until the edges are golden brown. Let them cool on a wire rack.

Whisk powdered sugar, lemon juice, and water until smooth. Drizzle the glaze over the cooled cookies.