Jam cookie Recipe
We are in week two of holiday cookie baking. In week one, we made chocolate crinkle cookies, and now it is time for the infamous jam cookies. This jam cookie recipe is a classic shortbread cookie made from butter, sugar, and flour. It doesn’t contain eggs or leavening agents like baking soda or powder, so they give you a melt-in-your-mouth buttery taste. They’re easy to make and perfect for the holidays. Make these jam cookies in advance because they need to chill for at least two hours before baking, and even if they get soft while forming the balls of cookies, put them back in the fridge for 20 minutes. It would be best if you baked them cold.
This jam cookie recipe calls for vanilla and almond extract, but if you don’t like the almond flavor or don’t have any at home, feel free to skip it. Vanilla extract will be good enough. Make these cookies with any jam flavor you have at home or that you prefer. I usually use raspberry or strawberry jam which are everyone’s favorites.
Jam Cookies
Ingredients
- 226 g (1 cup) butter at room temperature
- 134 g (2/3 cup) caster sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 270 g (2 1/4 cups) all-purpose flour
- any flavor of jam for filling
Instructions
- Beat the butter on high speed until creamy. Then switch to a medium speed and add the sugar, vanilla, and almond extracts.
- Add the salt and flour and slowly mix until everything is combined.
- Cover the dough with plastic wrap to chill until firm, at least two hours.
- Preheat oven to 170°C and line two baking sheets with parchment paper.
- Shape the cookie dough into balls using a tablespoon. They should not be too big. If the balls get too soft, place them back into the refrigerator to firm up.
- Make an indentation with your thumb into each ball and fill each with almost 1/2 teaspoon jam.
- Bake the cookies for 15 minutes or until lightly browned on the edges. Allow the cookies to cool completely before moving.
Video
Notes
- Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days.
- The cookie dough can be frozen for up to 3 months. Thaw overnight in the refrigerator.
