Heat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Cream butter and sugar until light, then beat in eggs and vanilla extract.

Gradually add flour, baking powder, and salt until a soft dough forms.

Roll dough into balls, make thumbprint indentations, and fill centers with raspberry jam.

Bake for 10 to 12 minutes until bottom edges turn lightly golden, then cool completely.

Drizzle with glaze, garnish with sprinkles, and arrange neatly on a decorative holiday platter.