jam butter cookies
Cookie bliss is defined as jam butter cookies filled with a dollop of blueberry jam. Officially called jammers by cookie queen Dorie Greenspan, 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 jam paired with almond extract would be incredible as well. No matter what flavor pairing you choose, this is one cookie to bake again and again.
How to make jam butter cookies
The best part of this recipe is that there’s no dough rolling or special equipment required here. Two standard muffin pans are the perfect size for these cookies – use a cookie scoop to portion out the dough into muffin cups. Press the dough evenly with the back of a metal measuring cup, then chill for 30 minutes before topping with a spoonful of jam and sprinkle of crumb topping. Bake the cookies until golden, then enjoy!
- 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.
Make ahead: Freeze assembled cookies in muffin pans, then wrap well and freeze up to 2 months. Bake directly from the freezer, adding 1-2 minutes to baking time.
Adapted from Dorie’s Cookies by Dorie Greenspan (Classic Jammers, p. 350)
- Calories: 220
- Carbohydrates: 25
Keywords: Jam, Butter, Butter Cookies, Jammers