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READY IN 40 mins

Jam Filled Butter Cookies

Read Reviews (749)

"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! " — MKHG

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Measuring All-Purpose Flour

Original recipe makes 3 dozen Change Servings

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks

1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor

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Directions

Preheat the oven to 375 degrees F (190 degrees C).
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.
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.

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PREP 30 mins
COOK 10 mins
READY IN 40 mins

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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 salt and 2 teaspoons of vanilla extract, made the cookies really great! I baked a batch yesterday, and it didn't last a day, so I baked another today. Also I used 1 whole egg instead of two yolks and used strawberry jam. Delicious, thanks for the recipe!

—Maria Isa

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Most Helpful Critical Review

Nov 23, 2005

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.

—AUSSIEMUM1

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910 Ratings

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Nov 24, 2005

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 snip in the bottom of the bag so you can squeeze out the jam into the holes in the dough. I used seedless blackberry jam..great choice!! I topped baked cookies with a coat of sifted powdered sugar. I'm going to always double this recipe. They are gone before they're cooled!!

—JANINE PERKINS

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Dec 11, 2005

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 them for those who would like to see what they look like this way. The powdered sugar melts into the jam, so it looks like there is powdered sugar only on the cookie part. Otherwise, I followed it by the recipe. Make sure not to overfill them with jam (this is what I did the first time,... and they overflowed onto the cookie sheet).Make the hole deep enough to actually hold some jam. GREAT RECIPE!

—Laura Stoicescu

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Dec 16, 2003

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 reflect it soon. This was super easy and fun for me and my seven year old to make together; of course she loved the thumbprints and filling them! The cookies do not taste like quick and easy ones though...they are soft and yummy. I hope to pass this down as a traditional cookie in my family. It did take the full 10 minutes to bake; 8 wasn't long enough, and they do not look done even then because they are a very light color...only the bottoms brown well. We used peach preserves...you could use any kind! Thank you for the great recipe!

—MARKNCHARLENE

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Nov 18, 2005

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 a deep hole, and the jam sat in the hole perfectly. I did notice that the jelly I used became really liquidy and runny, because they are made with juice instead of fruit, so next time I will use actual fruit jam.

—BAKERYBUFF

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Dec 09, 2006

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 the oven, they cook quickly, and while the tops still look uncooked the bottoms may be black:) They harden once they sit.

—ASHLEYBEGOOD

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Oct 23, 2005

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 right. I also only ended up using 1/4 cup of jam since that's all that was needed. I plan to make some more today! To add the jam into the centers you chould put it into a zip lock baggie and cut the tip off of the corner of the bag. This makes the jam dispersion nice and neat.

—Michigan Mommy

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Nutrition

Calories
82 kcal
4%

Carbohydrates
10.5 g
3%

Cholesterol
22 mg
7%

Fat
4.1 g
6%

Fiber
0.2 g
< 1%

Protein
0.8 g
2%

Sodium
29 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jam Filled Butter Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 82
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 2.5g 13 %
Cholesterol 22mg 7 %
Sodium 29mg 1 %
Potassium 12mg < 1 %
Total Carbohydrates 10.5g 3 %
Dietary Fiber 0.2g < 1 %
Protein 0.8g 2 %
Sugars 4.9g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron 3 %
Thiamin 5 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 8 %

* 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.