Jam Cookies

Prep Time	Chill Time
20 mins	15 mins
Bake Time	Total Time
12-14 mins	about 50 mins
Serves
24–30 cookies (depending on cutter size)

These charming cookies are as simple as they are delightful. A buttery, tender dough is shaped and filled with a spoonful of bright, sweet jam that bakes into a glossy center. The edges turn lightly golden while the fruit filling adds just the right touch of sparkle and flavor. They’re quick to make, beautifully nostalgic, and perfect for sharing—though you may want to keep a few aside just for yourself.

Ingredients

For the Cookie:

• 3 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 3/4 cup granulated sugar

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 1 egg white beaten with 2 teaspoons water (optional, for shine)

• Sanding sugar, sugar pearls, or sprinkles (optional, for decorating)

For the Filling

• your favorite jam, I used raspberry and strawberry

Instructions

1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
   

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and

   sugar together until light and fluffy.

   
   

3. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients in thirds, mixing just until a soft dough begins to form.

   
   

4. Turn the dough out onto a lightly floured surface and gently knead until smooth. Divide into four portions, wrap each in plastic wrap, and refrigerate for at least 15 minutes.

   
   

5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

   
   

6. Working with one portion of dough at a time, roll the dough on a lightly floured surface to about ¼-inch thickness.

10. Use a fluted round cutter to cut out the cookie bases. For the tops, use the same cutter and then create a decorative center cutout (a small round, star, or heart) to form the classic “jam window.”

11. Transfer the cookies to the prepared baking sheets and bake for 12–14 minutes, or until the edges begin to turn lightly golden.

    
    

12. Let the cookies cool completely on the baking sheet or a wire rack before decorating further.

13. Once cooled, fill the base cookie with jam, top with the cut-out cookie, and finish with a dusting of powdered sugar.