Split Jam Cookies
Delight your taste buds with the irresistible charm of Split Jam Cookies—crispy on the edges, tender at the center, and bursting with fruity sweetness in every bite. These buttery thumbprint cookies are filled with your choice of luscious jam, such as raspberry, strawberry, or apricot, making them as versatile as they are delicious. Perfect for holiday gatherings, tea-time indulgence, or everyday snacking, this easy-to-follow recipe combines a simple vanilla-scented shortbread dough with an elegant jam-filled center. Ready in under 40 minutes and dusted with a delicate sprinkle of powdered sugar, these cookies are not only visually stunning but also perfectly balanced in flavor. With straightforward ingredients, minimal prep, and a melt-in-your-mouth texture, Split Jam Cookies are a timeless classic that’s sure to impress!
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Recipe Information
Ingredients
- 180 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 piece large egg
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 150 grams jam (any flavor, such as raspberry, strawberry, or apricot)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy, about 2 minutes.
Add the vanilla extract and egg and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out 1 tablespoon of dough at a time and roll it into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, make a deep indentation in the center of each cookie ball. Be careful not to press all the way through.
Fill each indentation with about 1/2 teaspoon of jam. Do not overfill, as the jam may spread during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for an elegant touch.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 192.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 469 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.
