Cookie bliss is defined as butter cookies filled with a dollop of blueberry jam. Officially called jammers, these cookies are a collision of buttery crumb bar, shortbread cookie, and jam thumbprint cookie—no matter what you call them, they are utterly delicious.
I love the combination of blueberry jam with good vanilla (and all that butter!); raspberry or apricot preserves paired with almond would be incredible as well. No matter what flavor pairing you choose, this is one cookie to bake again and again.
- 1 cup flour
- 1/4 cup sugar
- 2 Tbsp light brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 tsp vanilla extract
- 1/2 cup cold unsalted butter, cubed
- 1 cup unsalted butter, cubed, at room temperature
- 1/2 cup sugar
- 1/4 cup powdered sugar, sifted
- 1/2 tsp salt
- 2 large egg yolks, at room temperature
- 2 tsp vanilla extract
- 2 cups flour
- 1/4 cup blueberry jam (or any thick jam)
- For the crumb topping, combine flour, sugars, salt, and cinnamon in a large mixer bowl and mix on low speed to combine. Add vanilla and butter, and mix on medium-low speed until fully incorporated and dough comes together in large crumbs. Transfer to a covered bowl and chill in the refrigerator for at least 1 hour.
- For the cookies, beat butter, sugar, powdered sugar, and salt in a large mixer bowl on medium speed until creamy, scraping down the bowl as needed. Reduce speed to low and beat in egg yolks one at a time; mix in vanilla. Scrape down bowl and add the flour all at once; mix in on low speed until incorporated and dough comes together in large pieces.
- Spray two 12-cup standard muffin pans with nonstick spray, and use a 1 1/2-inch cookie scoop to scoop dough into cups. Spray the back of a metal measuring cup with nonstick spray and use to press down mounds of dough until flat. Chill muffin pans in the refrigerator for 30 minutes.
- Preheat oven to 350°F and spoon a 1/2 teaspoon of jam in the center of each chilled cookie; sprinkle topping around the edges of each cookie (leave the jam exposed). Bake, rotating pans halfway through, for 20 to 22 minutes, until edges and crumb topping are golden. Cool in pans on a wire rack for 15 minutes, then carefully remove from pans and place on wire rack to cool completely. Store cookies in an airtight container at room temperature.
Adapted from Dorie's Cookies by Dorie Greenspan (Classic Jammers, p. 350)