Jam Filled Butter Cookies

Jam Filled Butter Cookies

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"This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food! "
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40 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.


  1. 1017 Ratings

Most helpful positive review

I'd like to give this recipe 4 1/2 stars, since the only thing that keeps it from the 5 stars is that the actual cookie (excluding the jam) has a very bland taste, so I added 1/4 teaspoon of sal...

Most helpful critical review

These were passable. Nothing fancy. The cookie was too soft when cooked. The dough lacked flavour. Vanilla extract or something similar wouldn't go astray.

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I'd like to give this recipe 4 1/2 stars, since the only thing that keeps it from the 5 stars is that the actual cookie (excluding the jam) has a very bland taste, so I added 1/4 teaspoon of sal...

Incredible!! here is a trick for getting the jam in the hole quickly and easily. Take sandwich bag and spoon the jam into the bottom of the bag. Massage slightly to get lumps out. Make a small s...

This is an excellent recipe. After my cookies were done, (while still warm) I dipped them in powdered sugar for a different look and taste. They are VERY yummy this way! I uploaded a photo of th...

I am so glad to be the first to rate this recipe; I almost didn't try it because it wasn't rated yet and I needed a quick, fool-proof recipe. It was both, and I hope your ratings and reviews re...

These are such cute cookies! They are very easy to make, and taste yummy. I made a little indent in the cookies using the handle of a wooden spoon, and I just pressed it gently without making ...

AWESOME! I had enough mix to make about 26 cookies. I found that 1/2 tsp of jam was a bit too much, as it overflowed over the cookie once baked. Also keep a close eye on the cookies while in t...

These were wonderful and very tastey! They were so pretty with a dusting of powdered sugar. I only got 20 cookies out of my batch though, maybe they were a tad bit big but they looked just rig...

I can't believe how easy this recipe was. I followed it to a T and didn't change a thing. Some others explained that you'll need less flour. I did not. Nor was it crumbly when I rolled it int...

I made these last night and brought them in to work for taste testing - they are a big hit! I used seedless raspberry jam in some and apricot preserves in the others and they were both very good...

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