Buttery Jam Cookies
Soft, buttery, and irresistibly delightful, these Buttery Jam Cookies are a timeless treat that combines a rich, melt-in-your-mouth shortbread base with a dollop of your favorite fruity jam. Perfectly golden around the edges and tender in the center, these cookies are as beautiful as they are delicious, thanks to their jewel-like jam-filled centers. With just 15 minutes of prep time and a simple list of pantry staples—like unsalted butter, vanilla extract, and all-purpose flour—these cookies are easy enough for beginners yet impressive enough for special occasions. Customize them with jams like raspberry, apricot, or strawberry for a versatile dessert that pairs wonderfully with tea or coffee. Whether you're baking for a holiday, gifting friends, or satisfying your sweet tooth, these buttery jam cookies are the perfect balance of elegance and simplicity.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 100 grams granulated sugar
- 1 piece egg yolk
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams your favorite jam (e.g., raspberry, apricot, or strawberry)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter-sugar mixture, and beat until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.
Using your hands or a small cookie scoop, roll the dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of jam. Avoid overfilling to prevent jam from overflowing while baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 161.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
