Cookies Jam Filling Recipe

Introduction

These jam-filled cookies are a delightful treat combining a buttery, crumbly crust with a sweet and tangy raspberry jam center. Perfect for sharing at gatherings or enjoying with a cup of tea, they offer a lovely balance of textures and flavors.

Ingredients

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined.
3. Step 3: Add the flour and salt to the mixture, stirring just until combined. The dough should remain slightly crumbly—avoid overmixing to keep it tender.
4. Step 4: Scoop about 1/4 cup of the dough into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact without overpacking.
5. Step 5: Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
6. Step 6: Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture.
7. Step 7: Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.
8. Step 8: Allow the cookies to cool completely in the pan. To remove, gently run a knife around the edges before lifting them out. Enjoy!

Tips & Variations

• Try using other jams like apricot, strawberry, or blueberry for different flavors.
• Make sure not to overpack the dough to keep the crust tender and crumbly.
• For a nutty twist, add a handful of finely chopped almonds or walnuts to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week; allow them to come to room temperature before serving. To reheat, warm gently in a low oven for a few minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jam with seeds instead of seedless jam?

Yes, you can use regular jam with seeds, but seedless jam provides a smoother texture that complements the crumbly crust better.

Can I make these cookies ahead of time?

Absolutely! You can prepare and assemble the cookies a day in advance and bake them fresh when ready to serve. Just keep the unbaked cookies covered in the refrigerator.

Cookies Jam Filling Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

Discover a delightful treat with these Cookies Jam Filling—tender buttery cookie bases filled with sweet and tangy raspberry jam, topped with a crumbly mixture and baked to golden perfection. Perfect for parties or a special snack, these jam-filled cookies boast a soft texture and a burst of fruity flavor in every bite.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 jumbo cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt

Filling

• 1/2 cup seedless raspberry jam

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside to ensure the cookie bases don’t stick during baking.
2. Make the Crust and Topping: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until smooth and well combined. Gradually add the flour and salt, mixing just until combined. The mixture should remain slightly crumbly to keep the cookie tender—avoid overmixing.
3. Form the Cookie Base: Using about 1/4 cup of the dough mixture, scoop it into each muffin well. Press the dough evenly into the bottom and slightly up the sides to form a well in the center. Compact gently but do not overpack, as this can make the cookie crust tough.
4. Add the Raspberry Filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie base, ensuring not to overflow the edges.
5. Top and Bake: Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture over the jam. Bake in the preheated oven for 18-22 minutes or until the edges turn lightly golden brown.
6. Cool and Serve: Allow the cookies to cool completely in the pan. To remove, gently run a knife around the edges if needed. Serve and enjoy these delicious jam-filled cookies!

Notes

• Use seedless jam to prevent the filling from leaking during baking.
• Do not overmix the dough; a crumbly texture helps achieve a tender cookie crust.
• Feel free to substitute raspberry jam with any other fruit jam of your choice.
• Let cookies cool completely to firm up the filling before removing from the pan.
• Store in an airtight container at room temperature for up to 3 days.

Keywords: cookies, jam-filled cookies, raspberry jam cookies, crumbly cookie recipe, baked jam cookies, homemade cookies, dessert recipes