Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Take small portions of the dough and press a teaspoon of raspberry jam into the center.
Roll the dough into a ball and place on a baking sheet lined with parchment paper.
Use a fork or your fingers to create a swirl pattern on top.
Bake for 10-12 minutes or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Dust with powdered sugar if desired before serving.

Store cookies in an airtight container for 2-3 days. Freeze baked cookies layered between parchment for longer storage.