prep time: 15 min | bake time: 15 min | total time: 30 min
Looking for a cookie that’s tender, buttery, and bursting with fruity jam without eggs or dairy? These jam-filled butter cookies are just that. With delicate, crisp edges and a melt-in-your-mouth center, they’re as charming as they are delicious. The dough is forgiving, so if your piped shapes aren’t perfect, simply scrape and re-pipe and no chilling required.
Perfect for holiday gatherings, afternoon tea, or just a cozy treat at home, these cookies bring a touch of nostalgia with every bite. They’re reminiscent of the classic buttery cookies from those iconic blue tin boxes we all grew up with, but with a homemade, modern twist. Make them ahead of time, bake with ease, and savor the buttery, jammy goodness that everyone will love.
Butter Cookies are a classic cookie, often associated with the holidays. Known for their high butter content, these cookies have a delicate, crumbly texture and a light, sweet flavor. They’re typically piped or pressed into shapes before baking, giving them an elegant appearance that’s perfect for festive occasions. Unlike shortbread, butter cookies are slightly sweeter and have a softer texture, making them ideal for adding flavors like vanilla or even a touch of chocolate.
These cookies come together with just a few essential ingredients:
Making jam filled butter cookies is simple:
Start by placing the room temperature butter in a mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2–3 minutes until it becomes smooth, pale, and creamy. You can also mix by hand using a hand-whisk.
Gradually add the powdered sugar while continuing to beat. Mix for another 2–3 minutes until the mixture looks light and fluffy, with no visible sugar lumps. Scrape down the sides of the bowl occasionally to make sure everything is evenly combined.Gradually add milk and mix until combined.
Once the butter, sugar and milk are perfectly creamed together, proceed by adding the flour, cornstarch, salt, and vanilla, mixing gently until just combined avoid overmixing.
Fill a sturdy piping bag fitted with a star tip (Ateco 826) with the prepared dough. Line a baking tray with parchment paper (avoid using a Silpat mat) and pipe the dough into a 1.5 inch wide rosette or your desired shapes. If the dough feels firm, gently soften it with your hands or a spatula.
If you don’t like the shape of a cookie, simply scrape the dough off the tray, put it back into the piping bag, and re-pipe it. Just make sure the butter doesn’t melt, if it starts to soften too much, chill the dough briefly before piping again.
Using the back of a teaspoon, gently make an indent in the center of each cookie and fill it with a small spoonful of your favorite jam.
Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are golden. For extra-crispy cookies, bake a little longer. Let them cool completely.
Optionally dip the cooled cookies in melted chocolate for an indulgent touch. Enjoy their buttery, jam-filled centers and crisp, golden edges! Store in an airtight container at room temperature for up to 7 days.
Store the cookies in an airtight container at room temperature for up to 7 days and enjoy their crisp, buttery perfection!
To keep your Jam filled butter cookies fresh and crisp, store them in an airtight container at room temperature for up to 7 days. For longer storage, freeze them in a sealed container, where they’ll stay fresh for up to 2 months.
Nothing says Christmas quite like a box filled with homemade butter cookies! These Jam-Filled Butter Cookies are buttery, delicate, and beautifully golden with a sweet pop of jam in the center. They make a stunning addition to any Christmas cookie box or dessert table, and their melt-in-your-mouth texture is loved by everyone. Whether you’re baking them for gifting, sharing with family, or simply enjoying with a cup of tea, these cookies bring that warm, festive touch to every bite.
Cornstarch helps to give these cookies their signature melt-in-your-mouth texture, making them tender and delicate. While you can skip it in a pinch, the texture might be slightly different without it.
Yes, baking paper is preferable in this recipe. Silicone mats tend to retain too much moisture, which can result in cookies that spread more than desired. Parchment paper helps prevent sticking and ensures the cookies bake to the perfect crispness with clean edges.
While a piping bag with a star tip gives these cookies their signature shape, you can use a cookie press or even shape the dough by hand into simple rounds or any other desired shape.
Yes, you can freeze the piped or portioned unbaked cookies for up to 1 month. Simply wrap the portioned cookie dough tightly in plastic wrap and place it in an airtight container or a resealable freezer bag. When you’re ready to bake, arrange the frozen dough on a baking sheet and bake as usual. There’s no need to thaw the dough beforehand! Just add a couple of extra minutes to the baking time if needed
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure the cornstarch and other ingredients are also gluten-free.
Yes! You can add a teaspoon of almond extract, lemon zest, or a dash of cinnamon to the dough for added flavor. Just be sure to adjust the amounts based on your preference.
Store the baked cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them in a single layer and then transfer them to a sealed bag for up to 2 months.
Absolutely! You can use milk, dark, or white chocolate, or even flavored chocolate. Just melt it gently before dipping, and let it set before serving. For a thin chocolate coating add a tsp of coconut oil and stir to adjust the consistency.
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4 Responses
pls suggest vegan butter brand used.
Hi
I use country crock plant based butter sticks in my recipes.
Tried,it camevout perfect,thanx for sharing
Love your recipes
Hi Vaishali
Thank you so much!