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Blackberry Peekaboo Cookies

My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3/4 cup seedless blackberry spreadable fruit


  • Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal.
  • Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 162 calories, 6g fat (2g saturated fat), 17mg cholesterol, 179mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 2g protein.
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Average Rating:
  • Sarah
    Feb 25, 2021

    I don't usually rate recipes, even though I bake all the time, but I just had to review these cookies because they are INCREDIBLE. I followed the recipe for the cookie exactly and used blueberry preserves strained through a strainer. They are sweet, soft and chewy on the inside, and crisp on the outside--absolutely perfect. I rolled out the dough between parchment and lifted each cookie piece with an offset spatula. For the top pieces, I actively tore a hole in the middle to get the crinkle effect.

  • bakersqueen
    Dec 22, 2019

    I have to be honest with my review, I did not like these and did not match up to other reviews. They were not sweet and the dough was so hard to work with. I would not make these again.

  • Kari
    Nov 24, 2019

    Really good hidden sandwich cookie.. make the top a little thinner to get the cracking - but even without it - they are delish. They barely brown and may take more than 10-12 mins. Love them!

  • _nlfPA
    Oct 30, 2018

    These are so good except I use homemade red raspberry jam instead of blackberry.