Butter Jam Cookies

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Butter Jam Cookies – Buttery, Beautiful, and Bursting with Flavor

These Butter Jam Cookies are a timeless treat—elegant enough for a special occasion, yet simple enough to whip up on a quiet afternoon. Made with a buttery sugar cookie base and filled with your favorite jam, they strike the perfect balance between rich and fruity. Their melt-in-your-mouth texture and vibrant center make them a crowd favorite, whether you’re baking for a tea party, holiday cookie platter, or just a sweet bite with your coffee.

Why You’ll Love This Recipe:

  • Buttery and delicate – Soft, tender cookies that melt as you bite.
  • Customizable – Fill with any jam you love: raspberry, apricot, strawberry, or even fig.
  • Beautifully piped – A pretty presentation with ridged edges and jewel-toned jam centers.
  • Freezer-friendly – Make ahead and bake fresh whenever the craving hits.

Ingredients

For the Dough:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk or heavy cream

For the Filling:

  • 1/2 cup of your favorite jam or fruit preserves (strawberry, raspberry, apricot, etc.)

Kitchen Tools You’ll Need:

  • Hand or stand mixer
  • Piping bag with a large star tip or round tip
  • Sifter
  • Mixing bowls (large & medium)
  • Silicone spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack

Step-by-Step Instructions

1. Prepare Your Ingredients

Make sure your butter is soft, not melted, and your egg is room temperature. Soft butter ensures it will cream smoothly with sugar and create a fluffy dough. Room-temperature ingredients incorporate better and produce a uniform texture.

2. Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to beat 1 cup of softened butter and 1/2 cup of powdered sugar on medium speed for 3–5 minutes. The mixture should be pale, fluffy, and smooth—this step is key to achieving that soft, tender crumb.

3. Add Wet Ingredients

Beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated. The egg provides structure and binds the dough, while vanilla deepens the flavor.

4. Sift and Add Dry Ingredients

In a separate bowl, sift together:

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt

Sifting removes clumps and aerates the flour, creating a lighter dough.

5. Mix the Dough

With the mixer on low, gradually add the flour mixture to the wet ingredients, alternating with 1/4 cup of milk or heavy cream. Begin and end with the flour. Mix just until the dough is smooth and pipeable—similar in consistency to thick frosting.

If the dough feels too stiff, add a teaspoon more milk. If it’s too soft, add a tablespoon of flour to adjust.

6. Pipe the Cookies

Transfer the dough into a piping bag fitted with a large star tip (for a decorative look) or round tip (for a classic finish). Pipe small rosettes or mounds (about 1 to 1.5 inches in diameter) onto parchment-lined baking sheets, spacing them 2 inches apart.

Tip: Warm the piping bag between your hands briefly if the dough feels stiff, but don’t let it get too soft or the cookies won’t hold their shape.

7. Fill with Jam

Use the back of a spoon, your thumb, or the end of a wooden spoon to gently make a shallow well in the center of each cookie. Carefully spoon or pipe 1/4 to 1/2 teaspoon of jam into each indentation. Don’t overfill—the jam will spread slightly as the cookies bake.

8. Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are just lightly golden. The centers should remain soft. Rotate the trays halfway through for even baking, especially if baking on multiple racks.

9. Cool and Set

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The jam will firm up as they cool, making the cookies easier to handle and store.

Storage & Make-Ahead Tips

  • Store: Once cooled, place cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
  • Freeze: Pipe and shape the cookies (without jam), freeze them on a tray until solid, then transfer to a freezer-safe container. When ready to bake, add jam and bake straight from frozen—just add 2–3 minutes to the baking time.

Helpful Variations

  • Jam Flavors: Try mixed berry, cherry, peach, or orange marmalade.
  • Lemon Zest: Add a touch of lemon or orange zest to the dough for a bright citrus note.
  • Nut Fillings: Replace jam with a dollop of nut butter or date paste for a new twist.

Final Thoughts

Butter Jam Cookies are proof that a simple recipe can be deeply satisfying. Their classic look, buttery base, and jewel-like jam centers are sure to brighten any cookie tray. Whether you’re a novice baker or a seasoned cookie pro, this recipe is easy to follow and delivers beautiful results every time.

 

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