Introduction

Jam-filled sugar cookies are a delightful treat that combine buttery vanilla dough with a sweet, fruity center. These charming cookies are easy to make and perfect for sharing with family and friends. With just a few simple ingredients, you can create bakery-quality cookies right at home.

The image shows several flower-shaped cookies with two layers: the bottom layer is a beige, crumbly cookie with petal-like ridges, while the top center is filled with glossy, dark red jam that looks thick and slightly textured. The cookies are placed close together on a white marbled surface. The overall look is soft and textured on the cookie edges with a shiny, smooth jam finish in the middle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe vanilla sugar cookie dough
1/3 cup jam (your favorite flavor)

Instructions

Step 1: Make the vanilla sugar cookie dough according to your recipe directions. Once prepared, wrap the dough tightly in plastic wrap and refrigerate for 20 minutes to firm up. This helps the dough hold its shape when molded.
Step 2: Divide the chilled dough into 24 equal portions, about 35 grams each. Roll each portion into a smooth ball. Brush your wooden cookie mold with flour and tap out the excess. Lightly coat each dough ball with flour, then press a ball into the mold, flattening the bottom. Tap the mold on the counter to release the shaped cookie. Place cookies on two parchment-lined baking sheets, spaced 2 inches apart.

Step 3: Transfer the baking sheets with shaped cookies to the refrigerator and chill for 30 minutes to help the cookies retain their shape during baking.
Step 4: Preheat your oven to 350°F (175°C) and place a rack in the center. Bake one sheet at a time for 12 minutes, or until just set. If the centers puff up, gently flatten them with the back of a teaspoon. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely before filling.

Step 5: Once cooled, fill the centers with about 1/2 to 1 teaspoon of your favorite jam. Tangy jams like raspberry or apricot add a lovely contrast to the sweet dough.

Tips & Variations

Use a thicker, preserves-style jam to prevent leaking; simmer runny jams briefly on the stove to thicken before filling.
Store-bought sugar cookie dough works in a pinch but ensure it is firm enough to hold shape.

Try different jams such as blackberry, fig, or even Nutella or lemon curd for unique flavors.
Create a slightly deeper indent in the cookie centers to keep jam contained during baking.
Avoid overfilling; about 1/2 teaspoon jam per cookie prevents bubbling and spillage.

Storage

Store cooled jam-filled sugar cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper between to prevent sticking. To freeze, arrange cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving. These cookies are also enjoyable chilled straight from the freezer.

How to Serve

A white round plate filled with a single layer of flower-shaped cookies that have a pale beige color and soft, crumbly texture. Each cookie has a deep red, glossy jam center that looks thick and slightly sticky. The cookies are closely arranged, some overlapping. Around the plate, there are two small glass bowls with more of the same dark red jam. The whole scene is set on a white marbled surface with a textured gray cloth napkin partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of jam in these cookies?

Yes, you can use any jam or preserves you like. Just choose thicker jams or preserves rather than jelly, as jelly tends to be too thin and may leak out during baking.

How do I prevent the jam from bubbling over in the oven?

Use only about 1/2 teaspoon of jam per cookie and make a slightly deeper indentation in the center to hold the jam. Also, chilling the shaped cookies thoroughly before baking helps maintain their shape and contains the filling.