These strawberry jam cookies are made of a delectable shortbread dough, where delicious strawberry jam is sandwiched between two cookies. They store really well – so you can make them in advance, and serve them when the time is right! Also, how cute is the heart cutout?
I love jam cookies. In fact, I love any dessert with jam in it (case in point, this strawberry jam crostata). These cookies are also sometimes called linzer cookies, but call them whatever you want, you’ll want to make them over and over again. And at just 5 ingredients, you most likely will be!
These jam cookies are perfect for Valentine’s day with the heart cutout, or any other day of the year, really! Feel free to switch out the cutout shape depending on the season, a star would be cute, or even a flower shape for spring. These cookies are perfect during any time of the year!
The thing I love about these cookies is that you can make them well in advance, and then serve them when you’d like.
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📋 Ingredients
- Unsalted butter, at room temperature
- Icing sugar, sifted
- Salt
- Vanilla extract
- All-purpose flour, sifted
- Strawberry jam
♨️ How to Make Them – Step by Step
Preheat oven to 325°F. In stand mixer with paddle attachment, beat together butter, icing sugar, salt and vanilla extract until light and fluffy. This may take a bit – at least 3 minutes (photos 1 & 2)
Continuing with the stand mixer, add flour to the mixture (photo 3) until just combined. At this point, a ball of dough will begin to form (photo 4)
Remove dough from stand mixer, and knead with your hands until a full ball forms, about 1 minute. Wrap in plastic wrap, and place in fridge for at least 30 minutes. This will allow the dough to harden so it’s easier to roll out (photo 5)
On a floured surface, roll out dough with a rolling pin, adding extra flour to your rolling surface and rolling pin if dough begins to stick. Roll out to 1/4 inch thickness (photo 6)
Using 3 inch circle cookie cutter, cut out circle shapes, rerolling and cutting scraps. Using 1 1/2 inch heart cookie cutter, cut out shape in center of half of the circle cookies (photo 7)
Arrange whole and cutout cookies on parchment-lined baking sheet.
Bake on top and bottom racks, rotating and switching pans halfway through, until edges are light golden, about 15-20 minutes (photos 8 & 9) Remove cookies from oven and let them cool.
Dust icing sugar over cutout cookies (photo 10)
Spread jam over bottom of each whole cookie. Place on cookie with jam filling, sugar side up (photos 11-12)
💭 FAQs
You can make these cookies 3-4 days in advance, store them without freezing, and serve them when you’re ready.
You can store these for 3-4 days in an airtight container and they will keep very well, maintaining their firmness and delicious flavor.
You can also freeze them in a container or ziplock bag in the freezer for up to 3 months. Just thaw them at room temperature when ready to eat.
👩🏻🍳 Top Tips For Making Jam Cookies
- Since the jam is a very prominent ingredient in this recipe, use a high quality jam. It will make a big difference. I love Italian jams like this one.
- Make sure the butter is at room temperature, or else it won’t mix well.
- Ensure the flour is sifted before mixing, or else the dough won’t come together.
- You can use any cookie cutter shape you would like for the center cutout. I used a heart, but a star or flower would be cute too.
- Try to work quickly when rolling out the dough, and cutting it with the cookie cutters, because it tends to melt since the butter content is so high. Add more flour if needed.
- You can use any flavoured jam you’d like for these cookies. I used strawberry jam, but you can easily use raspberry, orange, fig, cherry, apricot…anything really!
🍪 More Cookie Recipes You Might Like
- Almond Swirl Cookies with Amarena Cherries
- Chocolate Caramel Thumbprint Cookies
- 3-Ingredient Nutella Cookies (Nutellotti)
If you’ve tried making these Jam Cookies, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Recipe
The Best Jam Cookies
These strawberry jam cookies use a tasty shortbread dough, where delicious strawberry jam is sandwiched between two cookies. They store really well – so you can make them in advance, and serve them when the time is right! Also, how cute is the heart cutout?
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup icing sugar, sifted, plus extra for dusting
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, sifted, plus extra to roll out the dough
- 1/2 cup strawberry jam
Instructions
-
Preheat oven to 325°F. In stand mixer with paddle attachment, beat together butter, icing sugar, salt and vanilla until light and fluffy. This may take a bit – at least 3 minutes. Continuing with the stand mixer, add flour to the mixture until just combined. At this point, a ball of dough will begin to form.
-
Remove dough from stand mixer, and knead with your hands until a full ball forms, about 1 minute. Wrap in plastic wrap, and place in fridge for at least 30 minutes. This will allow the dough to harden so it’s easier to roll out.
-
On a floured surface, roll out dough with a rolling pin, adding extra flour to your rolling surface and rolling pin if dough begins to stick. Roll out to 1/4 inch thickness.
-
Using 3 inch circle cookie cutter, cut out circle shapes, rerolling and cutting scraps.
-
Using 1 1/2 inch heart cookie cutter, cut out shape in center of half of the circle cookies.
-
Arrange whole and cutout cookies on parchment-lined baking sheet
-
Bake on top and bottom racks, rotating and switching pans halfway through, until edges are light golden, about 15-20 minutes.
-
Remove cookies from the oven and let them cool
-
Dust icing sugar over cutout cookies. Spread jam over bottom of each whole cookie. Place on cookie with jam filling, sugar side up.
Recipe Video
Recipe Notes
- Make sure the butter is at room temperature, or else it won’t mix well.
- Ensure the flour is sifted before mixing, or else the dough won’t come together.
- You can use any cookie cutter shape you would like for the center cutout. I used a heart, but a star or flower would be cute too.
- Try to work quickly when rolling out the dough, and cutting it with the cookie cutters, because it tends to melt since the butter content is so high. Add more flour if needed.
- You can use any flavoured jam you’d like for these cookies. I used strawberry jam, but you can easily use raspberry, orange, fig, cherry, apricot…anything really!
Recipe adapted from Canadian Living Magazine
