These crisp buttery cookies with jam filling are super easy to make and they will be your favourite if you have never tried them. Into a stand mixer add butter and sugar then with the paddle attachment mix on medium until light and fluffy about a minute. Add one large room-temperature egg, a teaspoon of vanilla extract and a quarter teaspoon of salt into the butter-sugar mixture and mix on medium speed, making sure 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 in between your palms to make a ball.

Transfer to a parchment paper 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 use any small shape to make a little pocket in the dough. For the filling, you will use jam or spread to fill the pocket of the dough. 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 then transfer them to a wire rack to cool. These cookies are best eaten when completely cooled down, the butter and sugar get to melt together and solidify giving you a really buttery crumbly and snappy texture. They can be stored in an airtight container at room temparature for up to 7 days.

Ingredients;

  • 8 Oz/ 226 grams unsalted butter, softened
  • 4.7 Oz/ 134 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 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