Looking for a cookie that is easy to make and always delicious? These Spritz Cookies with Jam are a must-try! They are simple to make and a fun project to get the kids involved with. Make them once, and they are sure to become a family tradition.
We love making cookies at our house!
These jam cookies are also a favorite. They are a classic Christmas cookie that can be enjoyed throughout the year. (Much like these Southern Pecan Pralines!)
They're easy to make, and you can personalize them with your favorite jams or spreads.
Here's a recipe for spritz cookies with jam that will be sure to please your friends and family!
Ingredients for Making Spritz Cookies with Jam Center
- Flour: Use all-purpose flour for this recipe.
- Baking powder: This is used as a leavening agent to help the cookies rise. Make sure your baking powder is fresh.
- Salt: Use fine salt.
- Butter: You'll need two sticks of unsalted butter at room temperature.
- Sugar: ¾ cup of sugar is perfect for these cookies. I used regular sugar; if you want to substitute an alternative sweetener, be aware that the results can vary.
- Egg: One large egg at room temperature is all you need.
- Vanilla extract: Use the best quality that you can. You can add ½ teaspoon of almond extract if desired.
- Jam: Choose your favorite jam or spread for the center of these jelly cookies. I used strawberry jam, but raspberry jam, apricot, or grape would also work.
Tips & Tricks
- You will want an unlined baking sheet for this recipe because it is too difficult to use a cookie press on a parchment-lined baking sheet. (The parchment paper tends to lift.) You can use a silicone mat if you like, but I haven’t found this necessary.)
- Be sure to use room temperature butter and eggs to incorporate easily into the dough.
- If the dough for these thumbprint jam cookies is too soft, you can add a little more flour until it is the right consistency. If it's too stiff, add a little milk until it's the right consistency.
- I like to use a flower-shaped cookie press, but you can use any shape you want - just make sure there is room in the center for the jam.
- To get evenly shaped cookies, make sure that you keep the cookie press perpendicular to the baking sheet as you're pressing out the dough.
- If your cookies are sticking to the cookie press, try dipping the end of the press in flour before pressing out each of your jam-filled cookies.
- Use a small spoon (⅛ teaspoon) or piping bag to fill each cookie.
Frequently Asked Questions
Yes! You can use any type of jam that you like to make cookies with jam in the middle. If you want to change it up, try using a chocolate spread or even Nutella!
Spritz cookies are made with a light, fluffy dough extruded through a cookie press. Shortbread cookies are made with a denser, more crumbly dough typically rolled out and cut into shapes with a cookie cutter.
No, you can roll the dough out and use a cookie cutter to cut out any shape you like. Make sure the cookies are all of the same thickness so they bake evenly. You will also need to ensure that there is an indentation in the center for the jam.
Another alternative for making these cookies with jelly in the middle is to use a piping bag.
You can decorate them before or after baking, but most decorations will do better if you add them before baking.
There are a few reasons why your spritz cookies might be dry. One reason could be that you didn't add enough liquid to the dough.
Another possibility is that you overbaked the cookies. Spritz cookies should only be baked until they are just set and starting to brown around the edges. If they are overcooked, they will be dry and crumbly.
I hope these tips help you make perfect Christmas Spritz Cookies! Enjoy!
Tools Needed to Make Jam Thumbprint Cookie
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You can store these cookies in an airtight container at room temperature for up to one week.
If you want to freeze them, place the cookies in a freezer-safe container or bag and freeze for up to three months. Thaw in the refrigerator before enjoying.
How to Make Spritz Cookies with Jam
First, start by preheating your oven. You'll want to set it to 350° F.
Next, combine the flour, baking powder, and salt in a medium bowl and mix.
In the bowl of a stand mixer with a paddle attachment, beat the softened butter and sugar over medium speed for two minutes until it's light and fluffy.
Then add the egg and vanilla extract and beat until combined.
Turn the speed to low and add the dry ingredients a little at a time. You don't want to add it all at once, or else you'll have a big mess!
Beat until just blended.
Fill your cookie press with ¼ of the dough. If you don't have a cookie press, you can use a piping bag fitted with a star tip.
Press the cookies onto an ungreased cookie sheet.
Carefully spoon the jam into the center of the cookies, filling each indent. You can use a small spoon or ⅛ teaspoon measure.
Bake for about 8 minutes, or until the cookies are lightly golden brown.
Remove from the oven and let cool on a wire rack.
Spritz Cookies with Strawberry Jam
- Cookie Press
- 2 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter at room temperature (2 sticks)
- ¾ cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup jam - any flavor
- Preheat the oven to 350° F.
- Combine the flour, baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer, cream butter and sugar over medium speed for 2 minutes.
- Add the egg and vanilla and beat until combined.
- Turn the speed to low and add the flour mixture, a little at a time.
- Beat until just blended.
- Fill your cookie press with ¼ of the dough, and press the cookies on an ungreased cookie sheet.
- Carefully spoon the jam into the center of the cookies.
- Bake the cookies for 8 to 10 minutes until set.
- Allow to sit on the baking sheet for a few minutes, then transfer the cookies to a cooling rack using a spatula.