Jam Filled Christmas Cookies
Brighten your holiday table with these irresistible Jam Filled Christmas Cookies, a festive treat that’s as delightful to bake as it is to eat. Made from a buttery shortbread dough, these sandwich-style cookies feature a charming "window" cutout that reveals a vibrant, sweet layer of your favorite jam—whether it's classic raspberry, strawberry, or a flavor uniquely your own. Perfectly crisp with a melt-in-your-mouth texture, they’re effortlessly elegant and finished with a dusting of powdered sugar for that snowy holiday touch. With just 20 minutes of prep time, these easy-to-make cookies are perfect for cookie swaps, holiday parties, or as heartfelt edible gifts. Whether you’re a seasoned baker or new to holiday baking, these classic jam-filled cookies are guaranteed to add a festive sparkle to your celebrations.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 310 grams All-purpose flour
- 0.25 teaspoons Salt
- 120 grams Jam (raspberry, strawberry, or your favorite flavor)
- 20 grams Powdered sugar (optional, for dusting)
Instructions
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 vanilla extract to the butter-sugar mixture and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough to about 0.6 cm (1/4 inch) thick.
Use a round cookie cutter (about 5 cm or 2 inches in diameter) to cut out the cookies. Transfer half of the cookies to the prepared baking sheet.
For the other half of the cookies, use a smaller round cutter (about 2 cm or 3/4 inch) to cut out the center, creating a “window.” Transfer these to the baking sheet as well.
Bake all the cookies in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden.
Allow the cookies to cool completely on the baking sheets before assembling.
Spread about 1 teaspoon of jam onto the flat side of each solid cookie. Top with the “window” cookie, pressing lightly to sandwich them together.
If desired, dust the tops of the assembled cookies with powdered sugar for a festive touch.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 485.6 g | 177% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 231.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 460 mg | 10% | |
*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.
