Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the mixture, and beat until well combined.

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Using your hands, form the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Use your thumb or the back of a spoon to create an indentation in the center of each ball.

Fill half of the indentations with raspberry jam and the other half with blueberry jam.

Sprinkle red, white, and blue sprinkles around the edges of the cookies.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.