Jam Filled Butter Cookies
These Jam Filled Butter Cookies are the perfect treat—tender, buttery, and melt-in-your-mouth delicious. With just a handful of pantry staples and your favorite jam, you can create a batch of cookies that look as stunning as they taste. Whether piped or cut into shapes, these sweet treats are easy to make and incredibly satisfying.
Why You’ll Love This Recipe
- Simple ingredients: No fancy tools or hard-to-find items.
- Versatile: Use any jam you love—strawberry, raspberry, apricot, or mixed berry.
- Perfect texture: Buttery and soft with a sweet, jammy center.
- Great for gifting: Beautiful and festive cookies ideal for holidays or special occasions.
Ingredients
- 50 grams (¼ cup) unsalted butter, softened
- 70 grams (½ cup) powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 100 grams (¾ cup) all-purpose flour
- 2–3 tablespoons jam of your choice (strawberry or raspberry work beautifully)
Instructions
1. Make the Dough
- In a mixing bowl, cream the softened butter until smooth.
- Add the powdered sugar and mix until well combined.
- Stir in the vanilla extract and water.
- Add the flour gradually, mixing until a soft dough forms. The dough should be pliable but break slightly when pulled apart—this is what gives the cookies their melt-in-your-mouth texture.
2. Shape the Cookies
You have two options for shaping:
- Piped Cookies: Transfer the dough to a piping bag fitted with a large star tip. Pipe swirls onto a parchment-lined baking tray.
- Cut-Out Cookies: Lightly flour your surface and roll out the dough to a thin sheet. Use cookie cutters to cut shapes. For sandwich-style cookies, cut a small hole in the center of half of the cookies (these will be the tops).
3. Bake
- Preheat your oven to 350°F (175°C).
- Arrange the cookies on a baking tray lined with parchment paper.
- Bake for 12 to 15 minutes, or until lightly golden around the edges.
- Let them cool slightly on the tray before transferring to a wire rack.
4. Fill with Jam
- Once the cookies have cooled, pair the whole cookies with the ones that have cut-out centers.
- Spoon or pipe a small amount of jam onto the flat side of the whole cookie, then gently press a cut-out cookie on top to sandwich them together.
- For a shiny finish, return the sandwiched cookies to the oven for 1 minute, then remove and cool completely.
Tips for Best Results
- Use a thick jam: Thin or runny jam may spread too much.
- Don’t overbake: You want a tender bite, not crispy edges.
- Get creative with shapes: Hearts, stars, and flowers all work beautifully.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen (unfilled) for longer storage—just add the jam after thawing.
Enjoy these delicate, buttery delights with a cup of tea or as a sweet afternoon snack. Let us know your favorite jam combinations in the comments!