Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. Beat in 2 eggs one at a time, followed by 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the creamed butter mixture, stirring until just combined.

Roll the dough into small balls, about 1 inch in diameter, and place them on lined baking sheets. Make a small indentation in the center of each cookie with your thumb.

Mix ½ cup of peach preserves with a sprinkle of cinnamon and spoon the mixture into each indentation. Bake for about 15 minutes, or until lightly golden around the edges.

Remove cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.