These Shortbread Cookies with Jam are melt in your mouth delicious! So fun and easy to make, a great way to make memories with your kids!
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Why you will LOVE This Recipe
Itâ€™s no secret that here on the FFF blog, we have a PLETHORA of cookie recipes- there are vegan pumpkin cookies, eggless chocolate cookies, and almond flour peanut butter cookies JUST to name a few! Today, itâ€™s time to add in some jam and create some sweet and fruit cookies that everyone will love. Thatâ€™s right, today I want to introduce you to the most addictive and tasty shortbread cookies with jam recipe around. They are similar to my shortbread cookie cups but with a sweet, jammy filling! This cookie recipe contains simple ingredients, leaving out the eggs, to create a delicious, hard-to-resist treat that your whole crew will absolutely love!
Oftentimes, specialty cookie recipes can have complicated lists of ingredients that may have you running out to the store just to bake up a batch. This recipeâ€™s ingredient list is short and sweet and you may already have everything in your kitchen! Hereâ€™s everything you will need to make yourself a batch:
- Butter (use dairy free to make vegan shortbread cookies!)
- Powdered Sugar
- Almond Extract
- All Purpose Flour
How to make Shortbread Cookies with Jam
Turn on your oven and let it preheat. In a large bowl, add the butter and sugar and beat until fluffy. Add in the extracts and beat once more. Stir in the flour and salt.
Roll out the cookie dough in balls, placing them onto a parchment lined baking sheet. Press out the middle of each cookie ball a little bit, dropping some jam in the middle.
Pop your pan in the freezer for a bit, then remove it and place it in the hot, preheated oven. Bake until the edges are just golden brown.
Cool the cookies on the pan COMPLETELY, then serve and DEVOUR!
If you are loving the idea of this shortbread recipe, but want to switch things up or take these cookies to the next level, go ahead and get creative! You could add some pumpkin pie spice to the cookie dough and drizzle them with cream cheese frosting, or add in a handful of dark chocolate chips. You could also melt some white chocolate and drizzle over the finished cookies for an extra touch!
How to store Shortbread Cookie with Jam Filling
Now that you have made your beautiful, tasty cookies, itâ€™s time to store them so you can keep them as fresh as possible! To store them in the fridge, I recommend placing them in an airtight container and keeping them in the fridge for up to a week. To freeze, label the container and place it in the freezer for up to 3 months.
Shortbread Cookies with Jam FAQ
Not quite! Shortbread cookies have the highest ratio of butter to flour and sugar, whereas butter cookies have more sugar and flour to help the cookies hold their shape better.
Sugar cookies are a lot lighter than shortbread cookies, which tend to be more rich and dense.
I donâ€™t recommend using regular sugar instead of icing sugar for this recipe because icing sugar makes the texture smoother and more â€œmelt-in-your-mouthâ€!
more delicious Treat recipes
- 1/2 Cup Butter, softened to room temperature
- 1/2 Cup Powdered sugar (60g)
- 1/2 tsp Vanilla
- 1/4 tsp Almond extract
- 1 Cup All purpose flour (145g)
- Pinch of salt
- 2 Tbsp Jam, of choice
- Pre heat your oven to 350 degrees.
- In a large bowl, cream together the butter and sugar. Add in the extracts and beat again.
- Stir in the flour and salt.
- Roll into 1 Tbsp sized balls and place on a parchment paper lined baking sheet, using your thumb to make a thumbprint in the center.
- Fill the thumbprints with about 1/2 tsp of jam.
- Place the pan in the freezer for 10 minutes.
- Bake until the edges are JUST lightly browned, about 20-22 mins.
- Cool on the pan completely.
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