Shortbread Cookies with Jam

Why settle for packaged shortbread cookies when you can make your own that are even more delicious?  Our recipe for shortbread cookies with jam is quite easy to follow, and they bake in only 15 minutes once the dough firms up in the fridge for a bit. The raspberry jam turns these into thumbprint-style cookies for a delicious fruity burst of goodness in every cookie.

Ingredients for Shortbread Cookies with Jam 

• Butter: High butter content is the key to excellent shortbread cookies, and it also helps crisp the edges a bit.
• Sugar: Sugar makes the cookies slightly sweet, but it also plays a role in their texture.
• Almond extract: Almond extract gives each cookie a little bit of almond aroma and flavors.
• All-purpose flour: Flour is the base for this cookie dough, and all-purpose flour in particular is ideal for making cookies.
• Seedless raspberry jam: Jam baked into the cookie indentation gives each cookie a delicious fruity center. It’s also a time-saver, compared with making a filling from scratch.

Glaze:

• Confectioners’ sugar: When mixed with just a little water, confectioners’ sugar creates a classic cookie glaze.
• Almond extract: Almond extract adds hints of almond aroma and flavor to the glaze.

Directions 

Step 1: Make the cookie dough

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the almond extract, then gradually add the flour until the dough forms a ball. Cover the bowl and refrigerate until the dough is easy to handle, about one hour.

Step 2: Form the shortbread cookies

Preheat the oven to 350°F. Roll the dough into 1-inch balls and place them 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball, then fill the indents with jam.

Editor’s Tip: Don’t press all the way through the cookies, otherwise the jam will seep out the bottom.

Step 3: Bake the cookies

Bake the cookies until their edges are lightly browned, 14 to 18 minutes. Place the cookie sheets on wire racks to cool completely.

Step 4: Glaze the cookies

If desired, glaze the cookies with additional jam. Combine confectioners’ sugar, almond extract and enough water to achieve drizzling consistency, then drizzle the glaze over the cookies.

Shortbread Cookies with Jam Variations

• Change the jam: Replace the raspberry jam with another flavor, such as orange, apricot, strawberry or peach. For even more fun, whip up this batch of cookies with varying fruit jams in the center impression, then everyone can choose their favorites.
• Use vanilla extract instead: Not a fan of almond flavoring? No problem, swap it out! Vanilla extract is another delicious choice for a shortbread cookie; it also tastes great in the glaze.
• Add orange zest: A little orange zest mixed into the dough creates an amazingly tasty cookie. For a full recipe using orange zest and cranberries, try this cran-orange icebox cookie recipe.
• Make them butterscotch: Change the cookie dough flavor entirely by adding butterscotch chips! This butterscotch shortbread recipe features both butterscotch and English toffee.

How to Store Shortbread Cookies with Jam

Store shortbread cookies with jam in an airtight container. Though they’ll keep for at least a couple days on the counter, the jam could theoretically soften the cookies, plus the icing may run. Refrigerating the cookies instead makes them last at least a few days longer, and it will keep the icing and the jam firm.

Can you freeze shortbread cookies with jam?

Yes shortbread cookies with jam freeze quite well. Place them on a cookie sheet in the freezer for an hour or so until the jam and icing are solid, then transfer the cookies to zippered freezer bags. They’ll keep, frozen, for several months.

Shortbread Cookies with Jam Tips

Can I make these gluten-free?

Yes, you can make this shortbread cookies with jam recipe gluten-free by using a gluten-free all-purpose flour. Here’s a gluten-free shortbread cookie recipe; simply make the cookies round and add the jam filling.

How can I prevent the cookies from spreading?

If the cookies spread out as they bake, the dough likely needs to be chilled longer. The butter portion of the dough must be cold when these go into the oven. One way to tell the dough needs to chill longer is that the unbaked cookies will feel a little greasy; just pop the dough into the fridge for another 30 minutes before continuing.

Can I make this vegan?

Yes, this recipe is easily turned into a vegan one by swapping out the butter for a plant-based vegan butter substitute. Look for a product label that notes the vegan butter bakes well. Coconut oil also works well, since it behaves like a shortening. Vegetable shortening is also often a vegan product that works well in shortbread cookies; just read the label first to be sure.