Jam Filled Butter Cookies Recipe

I absolutely love this recipe and I think it's a shame that it gets so many low ratings. It looks like a lot of bakers are making simple mistakes that ruin what should be a wonderful cookie. BLAND COOKIES - You may have used the wrong butter. I know the recipe just says "butter", but unless a recipe specifies unsalted, assume it means salted. Beyond that, you need to understand that this is a butter cookie. It's not meant to be very overly sweet. For the best tasting cookie, use high quality butter and jam. The quality of your butter can make a big difference. FLAT COOKIES - Your dough is too warm. Chill for half an hour to an hour before baking. The other possibility here is that you've used margarine. Margarine is not butter. DRY CRUMBLY COOKIE - You've probably overworked the dough. This can happen if your butter is too cold when you begin. BROKEN COOKIES, LEAKING JAM - You're making the wells too deep or overfilling them. Try using the back of a half teaspoon to make the indentations and fill with a bit less jam.

I love this recipe because it translates super well to vegan. I mostly keep the recipe as it is but use plant butter and omit the egg yolks. Instead, i make one egg from Bob's Red Mill Egg Replacer. I added a teaspoon of vanilla, brought the temp down to 350 and baked them a little longer. I used fresh fruit in which I ground up in the food processor with just a little sugar added to the fruit. These were so delicious that my vegan kids and grandkids devoured, leaving very little for grandma, lol.

Great cookie recipe with some minimal additions. I added a dash of salt and vanilla to add a little flavor and balance and I beat the butter and sugar until light and fluffy before adding the eggs. With these small changes the cookies came out delicious with a nice texture and crumb that my family really enjoyed!

Took one of the reviewers advice and added 1/2 tsp of salt and 2 tsp of vanilla to add more flavor. Also after a rolled the dough into balls and used my finger to make the well, I gently pushed down the cookies with a flat-bottomed cup. I re-shapes the holes a bit and used another reviewer’s advice by filling the jam (I used strawberry) in a plastic bag and cutting a small corner off to squeeze the jam into the wells.

I made these for a holiday party, and they were definitely well received. They were delicious and very, very easy to make! I followed a few of the other tips, using 1 whole egg (vs. 2 eggs whites), added 1/4 tsp salt, and experimented with 1 tsp maple syrup for a little added flavor. I used the back of a 1/2 tsp to poke a perfect (and deeper) circle in the middle, which helped keep the jam in nicely. After filling with jam, I put the sheets of cookies into the freezer for about 20 minutes before placing into the oven- this way they did not flatten while cooking. I will certainly make again, thank you for this recipe.

Tasted okay with additions of nutmeg, cinnamon, vanilla extract, and almond extract. Recipe is poorly written—not specific or detailed enough to yield consistent results. Dough was crumbly, cookies remained soft even when cooled. I have nothing against soft cookies—in fact, I prefer soft varieties—but butter cookies should be crunchy. First batch, I used the end of a pen to poke the holes and add apple butter. Second batch, I used my finger and had to reshape and work a ton to keep the crumbly dough together, but that method did yield a better looking result. I added strawberry jam to those ones. They tasted pretty yummy.

I've been using this recipe for years. It's regularly requested by friends and well-loved. Just want to share a few tips on how I modify sometimes. 1) I've adapted recipe to use 1 whole egg instead of 2 egg yolks and haven't noticed a difference in the cookies. 2) Raspberry jam filled - add 1 tsp of vanilla extract to the cookie dough. 3) Apricot jam filled - add ~1/4 tsp of almond extract to cookie dough

I used a spicy jelly and made two batches using Crazy Cranberry and Thai Mandarin jelly from Pepperheads. I love the spicy sweet flavors with this cookie. Others have said add vanilla flavoring, but a flavored cookie base would compete with the jelly flavors.

They were so yummy! Everybody in my family loved it and it was so easy and fun to make! In the beginning, my dough was very crumbly and didn't stay together because I didn't add in the flour gradually. But then, I added a 1/2 cup water while mixing and it turned out perfect!

I split the batter in half and added cocoa powder to half. Came out great

We were looking for a jam filled cookie recipe for a party and decided to make these - even doubled the recipe. I did add 2T of almond extract as some reviews said the cookie itself was a bit bland - these were not bland and delicious. Now even though I doubled the recipe, it only made 3 1/2 dozen cookies as I used a small scoop to keep size of the cookies uniform, rolled them into a ball and made thumb print in palm of hand. This made a decent size 'well' to put preserves in and a bit of a thicker cookie too. Also, put the made but not cooked cookies into the refrigerator for about 5 minutes before cooking them to cool down the butter again - the cookies did not spread out as much. Needless to say, I ended up making another double batch of these as Hubby and kids (and me too) got into them that night and needed to replenish them!

Whole family loved them! I did what the reviews suggested and added salt and vanilla. I also found a tip that said to put in the freezer for 20 minutes to avoid cookie flattening and it worked very well. Delicious and easy!

Mine would've burnt before they turned brown on the bottom. Maybe I made them too thick? They came out very doughy type texture even after 10 mins in the oven. Not my favorite cookie, sorry.

This is what peak performance tastes like.

I make these all the time. The only change I make is adding a tsp of almond extract. Its one of the only non-chocolate treats my husband loves and he will eat them all day long.

My entire family loves these

i did add vanilla extract ,great little cookie!!

Couldn’t believe it was ready so quickly.

it was very yummy. i didn't expect it to flatten out but they did. just put them farther apart!

I baked for 10 min, removed and re-dented with the handle of a wooden spoon and added jelly. Returned to the oven and watched till any jelly bubbled, then removed. The cookies were more golden and crunchy, the way I prefer.