Butter Jam Cookies Recipe
Butter jam cookies are a delightful treat, perfect for any occasion. Their buttery, melt-in-your-mouth texture combined with the sweet burst of your favourite jam creates a cookie that is both simple to make and irresistible to eat.
Whether you’re baking for a special event or just craving something sweet, these cookies are bound to become a family favourite. Before starting, ensure your butter is soft and your egg is at room temperature. These details are crucial because room-temperature ingredients blend better and create a smoother dough.
The butter should be soft enough that you can press it with your finger, but not melting. Cold butter will not cream properly with the sugar, making it difficult to pipe. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy removal after baking.
In a large mixing bowl, combine 1 cup (225g) of softened unsalted butter and 1/2 cup (100g) of powdered sugar. Using an electric hand mixer or stand mixer on medium speed, cream the butter and sugar together for 3 to 5 minutes until the mixture is light, fluffy, and pale in colour.
This step is critical because incorporating air into the butter ensures your cookies will have a soft, melt-in-your-mouth texture. Once the butter and sugar are well combined, add 1 large egg and 1 teaspoon of pure vanilla extract to the mixture. Beat on medium speed until the egg is fully incorporated and the mixture is smooth.
The egg acts as a binder and provides structure to the dough, while the vanilla extract enhances the overall flavour profile. In a separate medium bowl, sift together 1 3/4 cups (220g) of all-purpose flour and 1/4 teaspoon of salt. Sifting the flour is important for removing any lumps and incorporating air, which will help create a tender, light dough that pipes smoothly.
To ensure a soft, pipeable dough, gradually add the flour mixture to the wet ingredients in small batches. Alternate adding the flour with 1/4 cup (60ml) of milk (or heavy cream if you prefer a richer dough). Begin and end with the flour mixture, mixing on low speed after each addition. This method helps avoid overworking the dough, which can make the cookies dense.
The dough should be soft but thick enough to hold its shape when piped. It should have a slightly loose consistency, almost like thick frosting. If the dough is too stiff, add a little more milk (a teaspoon at a time) until it’s soft enough to pipe comfortably. If it’s too runny, add a tablespoon of flour to adjust the consistency. Fit a large piping bag with a star tip for decorative edges or a round tip for simpler designs.
Fill the bag with the dough, being careful not to overfill it. Twist the top of the piping bag to secure the dough and provide better control as you pipe. If the dough feels slightly too firm to pipe, you can give it a quick stir by hand or warm the piping bag between your hands for a moment.
However, the dough should still be cool enough to hold its shape when piped. On the prepared baking sheets, pipe small circles or rosettes of dough, spacing them about 2 inches apart. For a more decorative look, pipe in a circular motion to create star-shaped cookies with ridged edges. If using a round tip, simply pipe smooth mounds of dough.
Keep the pressure steady as you pipe to ensure even, uniform cookies. You can pipe smaller or larger cookies depending on your preference, but aim for them to be about 1 to 1 1/2 inches wide for best results. After piping the dough, use the back of a spoon, your thumb, or the handle of a wooden spoon to create a shallow well in the centre of each cookie. This indentation is where you’ll add the jam.
Be careful not to press too hard—you want the well to be deep enough to hold the jam but not so deep that it breaks through the bottom of the cookie. Spoon 1/4 to 1/2 teaspoon of jam into each well. The amount of jam will depend on the size of the cookies and the depth of the well. Be careful not to overfill, as the jam will spread slightly during baking.
For a cleaner look, you can use a small piping bag to fill the wells more precisely. Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The cookies should still be soft in the centre with a slight firmness on the edges. Avoid overbaking, as you want the cookies to maintain their tender, melt-in-your-mouth texture.
For even baking, rotate the baking sheets halfway through the cooking time. If you’re baking multiple sheets at once, use separate racks and switch their positions midway to ensure even browning. Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes.
This helps them set up and makes them easier to handle. After that, carefully transfer the cookies to a wire rack to cool completely. The jam will firm up as the cookies cool, making them easier to store and serve.
Storage and Freezing Tips:
Storing: Once cooled, store the butter jam cookies in an airtight container at room temperature for up to 5 days. The cookies will remain soft and flavorful during this time.
Freezing: You can freeze the piped, unbaked cookie dough for up to 2 months. Pipe the cookies onto a parchment-lined baking sheet, freeze them until solid, then transfer them to a freezer-safe container. When ready to bake, remove from the freezer, fill with jam, and bake directly from frozen, adding an extra 2-3 minutes to the baking time.
Ingredients;
- 1 cup (225g/ 7.9oz) unsalted butter, softened
- 1/2 cup (100g/ 3.5oz) powdered sugar
- 1 large egg (whole, room temperature)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (220g/ 7.8oz) all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/4 cup (60ml) milk or heavy cream
- 1/2 cup jam (your favourite flavour: strawberry, raspberry, apricot, etc.)
Equipment:
- Piping bag fitted with a large star tip (or round tip for simpler designs)
- Large mixing bowl and medium mixing bowl
- Hand mixer or stand mixer
- Spatula for scraping down the bowl
- Sifter (for flour)
- Baking sheets lined with parchment paper or silicone baking mats
- Wire cooling rack