These crisp, buttery cookies with jam filling are super easy to make, and they will be your favourite if you have never tried them. Add butter and sugar to a stand mixer, then mix on medium until light and fluffy, about a minute with the paddle attachment. Add one sizeable room-temperature egg, a teaspoon of vanilla extract, and a quarter of salt to the butter-sugar mixture. Mix at medium speed, ensuring the eggs are completely incorporated with the batter.

Sift flour, baking soda, and baking powder, then add them in three additions to the butter mixture and mix on low speed until everything comes together as a dough. Make sure there is no flour and the dough is well formed before moving to the next step. Do not overmix the dough. Once the dough is well formed, take a tablespoon of the dough and roll it in between your palms to make a ball.

Transfer to a parchment-lined sheet pan and shape the rest of the dough. Once all the cookies are rolled out, press down into the dough either with your thumb or using any small shape to make a little pocket in the dough. You will use jam or spread to fill the dough pocket for the filling. Add about half a teaspoon of jam to the pocket of the dough.

Bake in a 350 degrees Fahrenheit preheated oven for 20 to 25 minutes. The cookies are ready when they dry on the surface and set on the edges. Let the cookies sit on the baking sheet for about 5 minutes, and then transfer them to a wire rack to cool. These cookies are best eaten when completely cooled down, the butter and sugar melt together and solidify giving you a buttery crumbly and snappy texture. They can be stored in an airtight container at room temparature for up to 7 days.


  • 8 Oz/ 226 grams unsalted butter, softened
  • 4.7 Oz/ 134 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • One large egg, room temperature
  • 5 ml vanilla extract
  • 1 g kosher salt
  • 11.3 Oz/ 320 g all-purpose flour
  • ½ cup jam, strawberry, apricot, apricot, or orange marmalade