In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar and unsalted butter until light and fluffy, about 2 to 3 minutes.
Once creamed, mix in the eggs, vanilla extract, baking soda, baking powder, sour cream, and kosher salt.
Gradually add the all-purpose flour one cup at a time.
Form the dough into a large disc and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours.
Toward the end of chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once chilled, cut the dough into two sections.
Roll out each section until it's about ¼ to ½ inch thick.
Spoon about 2 tablespoons of strawberry jam onto each rolled-out section and spread it evenly.
Carefully roll each section lengthwise to form two logs.
Using a sharp knife, cut each log into about 10 to 12 sections, roughly 1 inch thick.
Place the cookies onto the prepared baking sheet, ensuring they are about 1½ inches apart.
Bake in the preheated oven for 10 to 14 minutes for larger cookies and 8 to 10 minutes for smaller ones.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
While the cookies cool, in a microwave-safe bowl, combine the white chocolate chips and olive oil.
Using a spoon, drizzle the melted chocolate over each cookie as a delightful icing.
For an extra touch, sprinkle the cookies with sanding sugar and top with strawberry hearts.
