There’s something magical about holiday baking—the warmth of the oven, the scent of buttery cookies, and the joy of sharing homemade treats with loved ones. These jam filled shortbread cookies are the perfect addition to your festive lineup! With their tender, buttery base and a sweet burst of fruity jam at the center, they’re as delightful to make as they are to eat.
About This Recipe
These jam filled shortbread cookies strike the perfect balance between simplicity and elegance. The dough is soft and buttery, making it incredibly easy to work with while yielding a delicate, melt-in-your-mouth texture once baked. This is the same base shortbread cookie recipe that I used in my Pistachio Shortbread Cookies, as well as my Chocolate Orange Shortbread Bars!
The magic happens when you fill each cookie with a dollop of your favorite jam—whether it’s classic strawberry, tart raspberry, or even a seasonal option like spiced cranberry or orange marmalade. They’re versatile enough to suit any palate and can be customized with different flavors to match the occasion.
What makes these cookies ideal for holiday baking is their charm and adaptability. They look like tiny works of art on a cookie platter, perfect for gifting or serving at festive gatherings. You can even involve the whole family in shaping and filling the cookies, making them a fun and memorable holiday tradition. Plus, their sturdy texture and rich flavor mean they travel well, so you can share the joy of homemade cookies with friends and loved ones near and far. These cookies are guaranteed to be a standout in your holiday spread!
What You Need To Make This Recipe
Granulated sugar: Sugar adds sweetness to the cookies, balancing the richness of the butter. It also helps create a tender texture by limiting gluten formation, keeping the cookies soft and crumbly. There’s no need to use powdered sugar, just regular granulated sugar will do.
Unsalted Butter: Butter is the star ingredient in shortbread, providing richness, flavor, and that signature melt-in-your-mouth texture. Using softened butter ensures it creams easily with the sugar, creating a smooth, cohesive dough.
All-Purpose Flour: Flour gives the cookies structure and stability. In this recipe, the higher butter-to-flour ratio keeps the cookies tender rather than firm, contributing to their delicate, crumbly texture.
Salt: A small pinch of salt enhances the overall flavor of the cookies and balances the sweetness from the sugar and jam filling. It’s an essential ingredient for bringing out the buttery richness.
Vanilla extract: Vanilla adds a warm, aromatic flavor that complements the buttery base and fruity jam filling. It’s a subtle but essential ingredient for depth and a touch of sweetness in the dough.
How To Make Jam Filled Shortbread Cookies
Step 1: Prepare the dough: Cream the butter, sugar, and vanilla extract until creamy and fluffy. Next, add in the dry ingredients and fold until combined, the dough will look dry and crumbly.
Step 2: Transfer the mixture onto a clean surface and use your hands to bring the dough together. Or you could just knead it in the bowl like I did.
Step 3: Roll out the dough and use a cookie cutter to cut as many cookies as you can. Bring the leftovers together, roll the dough again, and cut out more cookies. Make sure you have an even number of cookies.
Step 4: Use a smaller cookie cutter (any shape you’d like) to cut out the center of half of the cookies. These will be the “lid” or the top of the cookie sandwich.
Step 5: Place the cookie cut-outs onto a lined baking sheet and chill for at least 30 minutes or up to 1 hour. This will ensure the cookies keep their shape. Once chilled bake at 160 °C / 320 °F for 17-20 minutes. Don’t overbake your cookies! We do not want brown edges on our cookies!
Step 6: Once the cookies are fully cooled, dust some powdered sugar on half of the cookies (the ones with the shape cut-outs). This step is optional, but it makes these jam filled shortbread cookies even more outstanding!
Step 7: Next, add a dollop of your preferred jam in the center of the cookies without the shape cut out. Don’t add too much jam, it could ooze out once you place the other cookie on top. Carefully place the second cookie on top of the cookies with jam on them, and gently press it down. All done!
How To Store The Jam Filled Shortbread Cookies
To keep your jam-filled shortbread cookies fresh and flavorful, store them in an airtight container at room temperature. Place a sheet of parchment paper between layers to prevent them from sticking together. These cookies will stay fresh for up to 5 days, making them perfect for holiday baking ahead of time.
If you want to extend their shelf life, you can refrigerate them for up to 10 days—just let them come to room temperature before serving to enjoy their full buttery flavor. For even longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months. Be sure to thaw them gently at room temperature when ready to enjoy!
Pro Tips on Making Jam Filled Shortbread Cookies
- Use room temperature butter: Softened butter is easier to cream with sugar, ensuring a smooth and cohesive dough. Avoid melting the butter, as it can make the dough greasy and harder to handle. Here’s a hack to quickly soften butter if you forgot to remove it from the refrigerator ahead of time: Cut the butter into cubes, place them on a microwave-safe plate, and microwave at 20% power in 10-second intervals until the butter has softened (it should take about 20 seconds in total). Now you can use it to make your cookies!
- Chill the dough: After mixing, and cutting out your cookies, chill them for at least 30 minutes before baking. Chilling helps the cookies keep their shape so they don’t end up lumpy.
- Choose High-Quality Jam: Opt for a jam with a thick consistency to prevent it from oozing out of the cookie sandwich. If your jam is thin, reduce it on the stovetop for a few minutes to thicken it before filling the cookies.
- Don’t Overfill with Jam: A small dollop of jam is all you need—about 1/2 teaspoon per cookie. Overfilling can cause the jam to overflow, leaving a sticky mess.
- Bake Until Lightly Golden: Keep an eye on your cookies as they bake. They should be pale with just a hint of golden color at the edges. Overbaking can make them dry and lose their tender texture.
- Let Them Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents the delicate cookies from breaking and gives them time to set.
- Experiment with Flavors: Don’t hesitate to get creative with the jam filling! Mix different flavors or try unique ones like fig, apricot, or spiced plum for a festive twist.
- Make Them Ahead: Shortbread dough can be made a day or two in advance and stored in the fridge. This is perfect for planning ahead during busy holiday seasons! Just let the dough sit at room temp. for 10-15 minutes before rolling it out.
FAQ’s
How do I keep the cookies from spreading and losing their shape?
To maintain their shape, chill the dough after rolling and cutting the cookies. Place the cut-out cookies on a baking sheet and refrigerate them for 30 minutes before baking.
What’s the best way to cut out the center shapes?
Use a small cookie cutter or the end of a piping tip to create the cut-out shapes. Ensure your dough is evenly rolled to make cutting easier and consistent.
Can I use different shapes for the cookies?
Absolutely! You can customize the cookies for any occasion by using various shapes for the base and center cut-outs, such as stars, hearts, or festive holiday designs.
What type of jam works best for these cookies?
Thick, seedless jams like raspberry, strawberry, or apricot work best. If your jam is too runny, simmer it on low heat for a few minutes to thicken before using.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Let it soften slightly before rolling it out.
Do these cookies make good gifts?
Definitely! Their elegant look and delicious flavor make them a perfect treat for gifting during the holidays or special occasions. Pack them in decorative boxes or tins for a thoughtful presentation.
Looking for more holiday cookie recipes? Try my all-time favorite Ginger Molasses Cookies, my Cinnamon Raisin slice-and-bake Cookies, or even my 5 In 1 Cookie Recipe that uses one base cookie dough to make 5 different cookie flavors, perfect for a holiday cookie box!
Check out my YouTube Channel for detailed recipe tutorials! Have you made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Jam Filled Shortbread Cookies
There’s something magical about holiday baking—the warmth of the oven, the scent of buttery cookies, and the joy of sharing homemade treats with loved ones. These jam filled shortbread cookies are the perfect addition to your festive lineup! With their tender, buttery base and a sweet burst of fruity jam at the center, they’re as delightful to make as they are to eat.
Prep Time: 20 min
Cook Time: 20 min
Chill Time: 30 min
Total Time: 1 hrs. 10 min
Course: Dessert
Servings: 14-15 cookies
Calories: 252kcal
Ingredients
- 100g granulated sugar (1/2 cup)
- 200g unsalted butter, softened (3/4 cup + 2 tbsp)
- 1/2 tsp vanilla extract
- 300g all-purpose flour (1 3/4 cup + 2 tbsp)
- 1/2 tsp salt
- 1/2 cup fruit jam (any kind, see tips above)
- 1/3 cup powdered sugar, for dusting
Equipment/Utensils
- Electric hand/Stand mixer (can also be made by hand: spatula or wooden spoon)
- Spatula
- 2.5 inch(6 or 7cm) Cookie cutter
- Small cookie cutter of any shape (for the centers)
- 2 Baking sheets lined with parchment paper
- Sieve (for dusting with powdered sugar)
Instructions
- Add granulated sugar, softened butter, and vanilla extract into the bowl of your stand mixer(fitted with a paddle attachment) or a large bowl if you’re using a stand mixer or making the dough by hand. Beat the butter and sugar until it turns pale and creamy, about 2-3 minutes.
- Next, add in all-purpose flour and salt and use a spatula to combine. The dough will look dry and crumbly, this is totally normal.
- Transfer the dough onto a clean surface and use your hands to bring the dough together into a smooth ball.
- Dust your work surface with some flour and roll the dough out into a rectangle that’s a little less than 1/4 inch in thickness. Use a 2-inch cookie cutter to cut as many cookies out of the rolled dough as you can. Bring the leftover pieces together, roll them out, and cut more cookies. Make sure to cut out an even number of cookies because each cookie sandwich is made of two cookies.
- Now use a smaller cookie cutter (of any shape like star, heart, or circle) or the large end of a piping tip to cut out these shapes in the center of half of your cookies. See pic above. Use an offset spatula to transfer the cookies onto a lined baking sheet and refrigerate for at least 30 min or up to an hour.
- Once chilled for 20 minutes, preheat your oven to 160 °C / 320 °F. Once fully chilled, bake the cookies for 17-20 minutes or until the edges are very slightly golden brown.
- Let the cookies cool on the tray for 5 minutes before transferring them onto a cooling rack to cool completely.
- Once the cookies are fully cooled, dust the cookies with the shape cut out in the center with some powdered sugar, optional. Add a dollop of jam (about 1/2 – 3/4 tsp) in the center of the other half of the cookies (the cookies without the cut-outs).
- Gently press the cookie with the cut-out on top, ensuring the jam doesn’t overflow. Enjoy!
Nutrition
Calories: 252.33kcal
Total Fat: 11.81g
Carbs: 34.48g
Sugars: 15.75g
Protein: 2.38g
Sodium: 88.91mg
Fiber: 0.71g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **
Watch Video Tutorial
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