Let's Chat: Why I Can't Quit These Jam Cookies
Alright, pull up a chair. I first made these jam cookies on a Saturday when the skies were doing that weird not-quite-rain, not-quite-sunny thing, and honestly, I was just craving something properly cozy (also, my pantry was an absolute disaster except for jam). My mum used to make these—hers were a little fancier, but I have neither the patience nor the rolling pin skills for perfection. Once, I even used a thimble for the thumbprint bit. Still worked. Remember: don’t be precious with these, because sometimes the best cookies are slightly lopsided. Or is that just me?
Why You’ll Find Yourself Making These Again
I make this batch whenever I remember I have leftover jam that's about to become a science project (but hey, no shame if yours is a bit suspicious). My family practically ambushes the tray as soon as they smell them baking; last week, my partner ate four before they were even cool. And, I’ve tried skipping the chill time out of impatience… do not recommend, unless you want cookie puddles! But really, they’re perfect for those "I want to bake, but not think too hard" afternoons.
What You’ll Need (Substitutions? Yup, I've got you)
- 1 stick (half a cup) soft butter—I usually use salted because it’s what I have, but unsalted works, too (my grandmother insisted on Lurpak, but I just grab whatever’s on offer—sorry, Gran)
- ½ cup sugar – white is my go-to, but in a pinch, brown sugar gives them a caramel-y vibe
- 1 egg (room temp if you remember; I rarely do)
- 1 teaspoon vanilla – or almond extract if you want something a bit fancy, though my friend Laura says that’s cheating
- 1 ¾ cups all-purpose flour – I've swapped in oat flour once; a bit crumbly, but good if you're feeling wild
- Pinch of salt
- A generous few spoonfuls of your favorite jam – I like raspberry, but use whatever’s half-eaten in your fridge (apricot gets weird, in my opinion)
Here’s How I Throw These Together
- Cream butter and sugar until it’s light and fluffy, but if you’re using a spoon (bless you), just get it as smooth as your arm can manage. I sometimes use a fork if everything else is dirty.
- Crack in the egg and add your vanilla. Beat it in. If it looks a bit split, don't stress—mine does about half the time. Just keep going.
- Toss in your flour and salt, and mix until it looks like a straightforward cookie dough—not too sticky, not too dry. Some days, I add a dash more flour if it’s humid; if it’s a dry winter day, less. Honestly, weather is a wild card here.
- Chill the dough for at least 30 mins. (I know, patience. But it matters. Or, if you’re in a hurry, stick it in the freezer for 10-15 mins. I do this all the time.)
- Preheat your oven to 350°F (ok, about 180°C). Line a tray with baking paper—if you don’t have any, a bit of butter on the tray is just fine.
- Roll the dough into roughly walnut-sized balls. Place them on the tray, decent space between. Here’s the fun bit—press a thumb, spoon handle, or, yes, the thimble, into each, making a little crater.
- Fill the wells with a small spoonful of jam. Don’t get too precious—overflow makes fun crispy edges.
- Bake them for around 12–15 minutes until the edges are lightly golden. Jam will bubble; sometimes it escapes. That’s character!
- Cool them on the tray for 10 mins (good luck waiting), then move to a rack if you’re fancy, or just leave them until someone sneaks one anyway.
Things I’ve Learned (the hard way)
- If you overfill the jam, you will end up chiseling it off the tray. Tasty, but messy.
- Skipping the chill makes them spread like they’re running for the door. Don’t.
- On second thought, if you want softer cookies, pull them out at 12 minutes. Crunchy? Go the full 15. Everyone’s oven is it’s own person.
Variations That (Mostly) Worked for Me
- Lemon zest in the dough—tastes like sunshine
- Chopped toasted nuts folded in (walnuts are my choice, but whatever’s on hand)
- I tried filling them with caramel once. Not great—postage stamp sized caramel slabs, anyone?
- Swapping half the flour for ground almonds: makes them softer, but kind of fragile, so don’t throw them around.
What If I Don’t Have a Mixer?
You don’t need anything fancy! I use a big bowl and a sturdy wooden spoon more often than I’d like to admit. If your arm gets tired, take a break. Or rope in a friend (tell them they get cookies for their trouble; tends to work).
How to Store (Ha, Like They Last)
In theory, an airtight tin keeps them fresh for around 3–4 days. But honestly, they’ve never survived longer than 24 hours here. If you do manage restraint, they’re lovely the next day with tea—though the jam softens the cookie a bit, which I actually like. Some folks freeze the dough and bake later, but I always forget it’s in there.
Best Ways to Serve (Or, How We Do It Here)
I set them out on a mismatched plate, right in the centre of the table, like my mum did (the old blue plate with the chipped edge is our tradition). They’re perfect as is, but I sometimes sneak them next to a cup of strong coffee or a scoop of vanilla ice cream for dessert. My niece likes to gobble hers with milk, then ask for another.
My "Please Don’t Skip This" Pro Tips
- Take the time to chill the dough; don’t get cocky like I did once and rush it—hello, flat pancakes instead of cookies
- If you don’t have baking paper, just grease the tray (but cross your fingers)
- Actually, I find it works better if I use a teaspoon to make the wells instead of my thumb. Less sticky. But where’s the fun?
Real Life Jam Cookie FAQs (Because People Ask...)
Q: Can I use any type of jam?
Pretty much! I even tried marmalade once (it was... well, very zesty). Apricot gets weird, like I said earlier, but maybe you’ll love it. You do you.
Q: Do I need to sift the flour?
Nope. I did it the first time, felt fancy, decided it made no difference. Save yourself a step.
Q: Can I freeze them after baking?
Yeah, but honestly, the texture is never quite the same. Just bake what you need. Or invite more friends round.
Q: Mine spread too much—help?
Oh, been there. Chill the dough a bit longer, or maybe your butter was too soft (I’m guilty, usually from impatiently microwaving it).
Q: Is it normal if the jam bubbles up?
Yup! That’s what gives them the little stickers of caramelized jam on the tray—the best bits for picking off after.
Oh, and unrelated but, have you ever watched a cat try to catch a shadow? Makes me feel a bit less silly when I chase stray cookies around the kitchen. Anyway, happy baking—and save me one if you can!
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup fruit jam (strawberry, raspberry, or apricot)
- Powdered sugar for dusting (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3Beat in the egg and vanilla extract until fully combined.
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4Gradually mix in the flour and salt until a soft dough forms.
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5Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
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6Fill each indentation with about ½ teaspoon of jam. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Let cool and dust with powdered sugar if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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