Begin by creaming together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs and vanilla extract, mixing until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. Gradually incorporate the dry mixture into the wet ingredients.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C). Roll dough into balls and make an indentation in each, adding peach preserves and enclosing the dough.

Place cookies on prepared baking sheets, spaced 2 inches apart. Bake for 12-15 minutes, until the bottoms are golden.

Let cookies cool for 5 minutes, then roll in a mixture of granulated sugar and ground cinnamon.