This Jam Filled Cookies recipe is super easy. Using my standard sugar cookie dough, these are cooked in muffin tins and have a jammy centre.
I love these Jam Filled Cookies. They are a take on my Nutty Caramel Cups, using the same base but jam or lemon curd as the filling. You could use whatever flavour of jam you like. They are so yummy and very similar to a traditional jam tart except instead of a pastry tart base, the base is made of cookie. ‘Cause if there’s one thing that can make anything better it’s a cookie haha.
I bake them in a muffin tin to get the shape and they are baked with the jam already inside too. Then just wait for them to cool and they’re perfect with a cuppa 🙂 Well, anything’s perfect with a cuppa in my book.
These are so easy to make. You can even get the kiddies involved and get them to pick their favourite jam flavour. These are an oldie but a goodie and there’s really no more words needed. They are just a good simple, yummy treat. Perfect for snacks or lunchboxes. Or make them a little larger and dress them up with a bit of ganache on top and some cream on the side for a pretty little dessert.
Jam Filled Cookies
For the cookies
- 113 g (1/2 cup / 1 stick) unsalted butter
- 200 g (1 cup) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 296 g (2 1/2 cups) plain (AP) flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
Filling & Topping
- 1-2 teaspoons of your favourite jam or curd per cookie cup
- A little white chocolate (optional)
Preheat the oven to 180C / 350F / 160C fan forced.
Cream together the butter and sugar until pale and fluffy. This will take a few minutes, so while that’s happening, in a separate bowl mix the flour, salt and baking powder until it is all well dispersed. Add the egg and vanilla to the butter / sugar mix and beat until well combined.
Add the flour mix to the wet mix and beat until just combined. It will start to come together into a dryish, crumbly dough. This is good.
Use your hands to pull all the dough together, then on a well floured surface, roll out to about 6mm thick. Use a cookie cutter ring to cut out 12 rounds. The dough will be crumbly and may break but simply push it back together. Push the rounds into the holes of a 12 hole muffin tin. Place the muffin tin in the fridge to cool while you make the filling.
Fill each cookie dough cup with the jam filling of your choice, not too high as you don’t want it to boil over. Then place in the oven until the edges start to turn golden – around 10 minutes. Take the tray out of the oven and allow the cookie cups to cool slightly in the tin until you are able to handle them, before removing them to a cooling rack to cool completely.
Melt a little white chocolate and drizzle over the tops and allow to set in the fridge.
You may like these recipes too.