Description
Jam butter cookies are a cross between a crumb bar, shortbread cookie, and thumbprint cookie. You’ll love these jam filled butter cookies! Recipe makes 22 cookies.
Ingredients
Crumb Topping
- 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
Cookies
- 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)
Instructions
- 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.
- 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 cookies for 20 to 22 minutes, rotating pans halfway through, 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.
Notes
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)