Ah, butter jam cookies! 🍪 These are soft, buttery cookies with a sweet dollop of jam in the center—basically little bites of sunshine. Here’s a simple recipe you can try:
Ingredients (makes about 12–15 cookies)
- 1/2 cup (115 g) unsalted butter, softened
- 1/3 cup (65 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- Pinch of salt
- 2–3 tbsp jam (strawberry, raspberry, or your favorite)
Instructions
1. Preheat oven & prep pan
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the dough
- In a bowl, cream the butter and sugar together until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and a pinch of salt, mixing until a soft dough forms.
3. Shape cookies
- Roll dough into small balls (about 1 inch / 2.5 cm).
- Place them on the baking sheet, leaving some space between each.
- Press your thumb or the back of a spoon into the center of each ball to make a small indentation.
4. Add the jam
- Spoon a small amount of jam into each indentation (don’t overfill—it can spill while baking).
5. Bake
- Bake for 12–15 minutes, until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
✨ Tips & variations:
- Use different jams for a colorful cookie platter.
- For a nutty twist, roll the dough balls in finely chopped nuts before pressing the indentation.
- If you like softer cookies, take them out right as the edges start turning golden.
If you want, I can also give a shortcut no-chill version that’s super quick and still buttery-delicious.
Do you want me to share that version too?
