These are the kind of cookies that make a kitchen feel warm. Buttery, soft, and just crumbly enough, they’re filled with a jewel-bright spoonful of jam that brings everything together. They’re simple to make, easy to customize, and always look impressive on a plate.
Whether you’re baking for a party, a lunchbox treat, or just for yourself, these are reliable, no-fuss cookies that deliver every time.
What Makes This Special
These jam cookies have a tender, shortbread-style base and a bright, fruity center that doesn’t dry out in the oven. The dough is sturdy but forgiving, so it holds its shape without becoming tough. They bake quickly, cool fast, and work with many types of jam, from raspberry to apricot to lemon curd. You don’t need special tools, and the ingredients are pantry staples.
The result is a cookie that feels classic, tastes balanced, and looks pretty without effort.
Shopping List
- Unsalted butter (1 cup/225 g), softened
- Granulated sugar (1/2 cup/100 g)
- Light brown sugar (1/4 cup/50 g), packed
- Large egg (1)
- Vanilla extract (1 1/2 teaspoons)
- Almond extract (optional, 1/4 teaspoon)
- All-purpose flour (2 1/4 cups/280 g)
- Fine sea salt (1/2 teaspoon)
- Baking powder (1/2 teaspoon)
- Jam or preserves (about 3/4 cup) – raspberry, strawberry, apricot, or your favorite
- Powdered sugar (optional, for dusting)
- Lemon zest (optional, from 1/2 lemon, for brightness)
How to Make It
- Prep your tools and oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.
- Add egg and extracts. Mix in the egg, vanilla, and almond extract (if using) until smooth. If you like, add lemon zest for a bright note.
- Whisk the dry ingredients. In a separate bowl, whisk flour, salt, and baking powder.
- Combine to form a dough. Add the dry mixture to the wet ingredients and mix on low just until a soft dough forms. Do not overmix.
- Portion the dough. Scoop 1-tablespoon portions (about 20–24 cookies).
Roll into balls and place on the prepared sheets, leaving a couple inches between each.
- Make the wells. Use your thumb or the back of a 1/2 teaspoon to press a shallow well in the center of each dough ball. If the dough cracks, gently press it back together.
- Fill with jam. Stir the jam to loosen it. Spoon about 1/2 teaspoon into each well. Do not overfill or it may bubble over.
- Bake. Bake for 11–13 minutes, until the edges are set and just turning light golden.
The centers should remain pale.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. Dust with powdered sugar if you like.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you live in a warm or humid climate, keep a sheet of parchment between layers to prevent sticking.
For longer storage, freeze baked cookies in a single layer until firm, then move to a freezer bag for up to 2 months. Thaw at room temperature and refresh with a light dusting of powdered sugar.
Why This is Good for You
These aren’t health food, but they can be a smarter treat. The small size makes portion control natural. Jam brings real fruit flavor, and you can pick varieties with less added sugar.
If you want to tweak the balance, swap a portion of white flour for white whole wheat flour to add a little fiber without changing the texture too much. Using high-quality butter and jam also means fewer additives and a cleaner taste.
Common Mistakes to Avoid
- Overmixing the dough: This makes the cookies tough. Stop mixing as soon as the flour disappears.
- Overfilling the wells: Too much jam will spill and burn.
Aim for about 1/2 teaspoon per cookie.
- Warm dough: If your kitchen is hot, chill shaped dough for 10 minutes before filling and baking to help hold the shape.
- Underbaking or overbaking: Pull them when edges barely color. Overbaked cookies turn dry; underbaked ones collapse.
- Skipping the parchment: Parchment prevents sticking and makes cleanup easy, especially with jam bubbles.
Variations You Can Try
- Nutty swirl: Roll the dough balls in finely chopped almonds or pistachios before pressing the wells.
- Lemon poppy: Add 1 teaspoon lemon zest and 1 teaspoon poppy seeds to the dough. Fill with lemon curd.
- Spice it up: Mix 1/2 teaspoon cinnamon or cardamom into the flour for a warm, cozy flavor.
- Coconut crunch: Roll in unsweetened shredded coconut before baking.
Pair with apricot jam.
- Glaze finish: Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a few drops vanilla. Drizzle over cooled cookies.
- Linzer style: Use raspberry jam and dust generously with powdered sugar for a bakery look.
- Gluten-free swap: Use a 1:1 gluten-free baking flour and chill the dough 20 minutes before shaping.
- Reduced sugar: Cut the granulated sugar to 1/3 cup and use a tart jam like blackcurrant for balance.
FAQ
Can I use different types of jam?
Yes. Raspberry, strawberry, apricot, blackberry, and even orange marmalade work well.
Thicker preserves hold up best. If your jam is very loose, simmer it for a few minutes to reduce, then cool before using.
Do I need to chill the dough?
Not always. If your butter was very soft or your kitchen is warm, a 15-minute chill helps the cookies keep their shape.
Otherwise, you can bake right away.
How do I keep the wells from closing up?
Make a defined indentation and don’t skimp. If they puff in the oven, pull the sheet out mid-bake (around 7 minutes) and gently press the wells again with the back of a spoon, then return to finish baking.
Can I make the dough ahead?
Yes. Wrap and refrigerate for up to 2 days or freeze for up to 2 months.
Let it soften slightly at room temperature until scoopable, then shape and bake.
What if I don’t have almond extract?
Skip it or replace with more vanilla. Almond extract adds a bakery-style aroma, but the cookies are still delicious without it.
How do I prevent cracks when making the thumbprint?
Roll dough into smooth balls and press slowly. If cracks form, pinch them back together.
A quick 5–10 minute chill before indenting can also help.
Can I make them dairy-free?
Use a good plant-based butter stick, not a spreadable tub. Texture may be slightly different, but they’ll still be tasty.
Why did my jam burn?
Overfilled wells or thin jam can bubble and scorch. Use thicker jam, don’t overfill, and bake on the middle rack.
If your oven runs hot, reduce the temperature by 10–15°F.
Final Thoughts
These best jam cookies are the kind of recipe you keep in your back pocket. They’re quick, flexible, and consistently good. With a few pantry ingredients and a spoonful of jam, you get something that feels special without any fuss.
Bake a batch now, and another for the freezer—you’ll be glad you did.
Ingredients
Instructions
- Prep your tools and oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.
- Add egg and extracts. Mix in the egg, vanilla, and almond extract (if using) until smooth. If you like, add lemon zest for a bright note.
- Whisk the dry ingredients. In a separate bowl, whisk flour, salt, and baking powder.
- Combine to form a dough. Add the dry mixture to the wet ingredients and mix on low just until a soft dough forms. Do not overmix.
- Portion the dough. Scoop 1-tablespoon portions (about 20–24 cookies). Roll into balls and place on the prepared sheets, leaving a couple inches between each.
- Make the wells. Use your thumb or the back of a 1/2 teaspoon to press a shallow well in the center of each dough ball. If the dough cracks, gently press it back together.
- Fill with jam. Stir the jam to loosen it. Spoon about 1/2 teaspoon into each well. Do not overfill or it may bubble over.
- Bake. Bake for 11–13 minutes, until the edges are set and just turning light golden. The centers should remain pale.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. Dust with powdered sugar if you like.
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