Shortbread Cookies With Jam

Picture a tray of buttery shortbread, pale-gold edges just kissed by the oven, cradling ruby pools of jam that gleam like stained glass.

Imagine the first bite: crumbly-tender cookie melting on your tongue, a whisper of vanilla, and the bright, fragrant pop of raspberries—comfort wrapped in sweetness and a little sparkle of sugar.

These cookies matter to me because they’re a gentle promise: simple ingredients that become something quietly celebratory, perfect for sharing and slowing down.

When my son’s school bake sale landed on the same night as a late meeting, this recipe saved me—no fancy steps, just chill, press, fill, and bake, and we walked in with warm cookies and proud smiles.

Shortbread with jam suits so many moments: quick after-dinner treats, cozy Sunday suppers, or a tidy make-a-head dessert for busy weeknights.

They freeze beautifully, travel well, and always feel special.

Ready? Let’s cook!

Why You’ll Love It

• Delivers buttery, delicate crumb with melt-in-your-mouth texture
• Highlights bright jam centers for sweet-tart contrast
• Uses simple pantry staples and no specialty tools
• Bakes quickly; dough chills and handles easily
• Freezes beautifully for make-ahead desserts or gifting

Ingredients

• 1 cup unsalted butter softened — room-temp for easy creaming
• 3/4 cup powdered sugar sifted — removes lumps for smooth dough
• 1 teaspoon vanilla extract — pure vanilla for best flavor
• 2 cups all-purpose flour sifted — lightens for tender crumb
• 1/4 teaspoon fine salt — balances sweetness
• 1/4 cup cornstarch sifted — adds melt-in-mouth texture
• 1/2 cup seedless raspberry jam room temperature — thick, not runny
• 2 tablespoons granulated sugar for sprinkling (optional) — sparkle and light crunch

Step-by-Step Method

Cream Butter & Sugar

Beat softened butter, powdered sugar, and vanilla until pale and fluffy. Start on low to combine, then increase speed. Scrape the bowl and paddle to make certain even mixing. Aim for a light, aerated mixture—about 2 to 3 minutes.

Proper creaming creates a tender, delicate crumb in the final cookies.

Whisk Dry Ingredients

Combine flour, fine salt, and cornstarch in a separate bowl. Whisk to evenly distribute the salt and cornstarch and to eliminate any lumps.

Sifting helps keep the texture ultra-fine and prevents dense spots. Keep this mixture ready to add all at once to avoid overworking the dough.

Combine to Form Dough

Add the dry ingredients to the butter mixture. Mix on low just until a soft dough forms and there are no dry streaks.

Stop as soon as it comes together. Overmixing toughens shortbread. Use a spatula to fold in any remaining flour pockets and smooth the dough.

Chill Until Pliable

Divide the dough into two portions. Wrap each tightly in plastic wrap. Chill for about 30 minutes until firm yet pliable.

Proper chilling minimizes spreading and cracking. If the dough gets too hard, let it sit a few minutes at room temperature before shaping.

Prep Pans & Oven

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even browning. Gather your teaspoon measure and cooling rack.

Stir the jam in a small bowl until smooth for easy spooning later.

Shape Neat Rounds

Roll tablespoon-sized portions into smooth balls. Space them 2 inches apart on the prepared sheets to allow for slight spreading.

Flatten each ball gently with your palm to create a stable base. Keep sizes uniform for even baking and consistent texture.

Indent Without Cracking

Use a teaspoon measure or thumb to press a centered well in each cookie. Avoid pressing too deep at once.

If edges crack, gently smooth them or warm the dough briefly in your hands. Re-indent after 5 minutes of baking if needed to maintain a defined well.

Fill With Jam

Stir jam until glossy and lump-free. Spoon about 1/2 teaspoon into each indentation, keeping it just below the rim to prevent overflow.

Choose thick jams or reduce runny ones on the stove and cool before using. Avoid overfilling to keep the edges clean.

Bake to Pale Gold

Bake for 10 to 12 minutes until edges are just barely golden and tops look set. Rotate pans halfway for even baking if necessary.

Don’t overbake; shortbread should remain pale. Remove and let cookies rest on the sheet for 5 minutes to firm up.

Cool & Finish

Transfer cookies to a cooling rack to cool completely. Once cool, sprinkle lightly with granulated sugar if desired for sparkle and texture.

Store in an airtight container for 4 to 5 days. Freeze baked or unbaked cookies up to 2 months for convenience.

Ingredient Swaps

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and replace cornstarch with tapioca or potato starch for tenderness.
• Dairy-free/vegan: Swap butter with a high-fat vegan butter (stick style); use a thick jam or dairy-free lemon curd.
• Lower sugar: Reduce powdered sugar to 1/2 cup and skip the granulated sugar sprinkle; choose no-sugar-added jam.
• Budget/regional: Substitute cornstarch with rice flour; use any local thick jam (apricot, strawberry, blackberry) or fruit butter.
• Flavor twists: Replace vanilla with almond or lemon extract; add citrus zest to the dough; fill with dulce de leche or thick marmalade.

You Must Know

Doneness • If edges stay pale and centers look glossy, extend time by 1–2 minutes; pull when edges show a whisper of gold and bottoms are light straw—cookies firm up fully after 15 minutes cooling.

Troubleshoot • When dough fissures during indentation, knead each piece in warm hands for 5–10 seconds to relax fat and gluten; aim for a smooth rim—cracks let jam leak and over-caramelize.

Avoid • Don’t use loose jam; strain and reduce to a slow ribbon that holds a mound for 2–3 seconds—runny filling spreads, burns at 350°F, and creates hollow wells.

Scale • For half-batch: use 1/2 cup butter, 6 Tbsp powdered sugar, 1 cup flour, 1/8 tsp salt, 2 Tbsp cornstarch, ~1/4 cup jam; yields ~12 cookies with 1/2 tsp filling each.

Flavor Boost • For nuttier depth, swap 1/4 cup of the flour with toasted almond flour and add a pinch (1/8 tsp) almond extract; you’ll get a marzipan aroma that blooms after 12–24 hours.

Serving Tips

• Dust with powdered sugar; serve alongside hot tea or espresso.
• Plate with a scoop of vanilla ice cream and fresh berries.
• Arrange on a tiered stand with citrus slices and mint sprigs.
• Pair with a small bowl of lemon curd for dipping variety.
• Serve warm with a drizzle of melted dark chocolate.

Storage & Make-Ahead

Store cookies airtight at room temperature 4–5 days or refrigerated up to 1 week to keep jam set.

For make-ahead, chill shaped, unfilled dough balls up to 48 hours.

Indent and fill before baking.

Freeze baked or unbaked (well-wrapped) up to 2 months.

Thaw overnight in the fridge.

Reheating

Reheat gently: microwave 1–2 cookies 8–12 seconds at 50% power.

Oven: 300°F for 4–6 minutes on a sheet.

Stovetop: covered skillet, lowest heat 2–3 minutes, briefly, to refresh.

Hogmanay Tea Traditions

Once the last cookie warms back to its buttery snap, I set a plate aside for Hogmanay tea—a cozy Scottish ritual that welcomes the New Year with comfort and cheer.

I brew a strong pot—Assam or Scottish Breakfast—malty, brisk, and ready for milk. I warm the teapot first, then steep for four minutes to keep tannins tame. A small jug of milk, a bowl of sugar, and slices of clementine join the tray. I add shortbread with ruby jam, crumbly oatcakes, and a knob of salted butter.

As the clock inches toward midnight, I pour, then offer you a cookie first—sweet against the tea’s edge. We clink cups, wish luck, and share a final bite: buttery, bright, and perfectly hopeful for the year ahead.

Final Thoughts

Give these buttery, jam-kissed shortbread cookies a try—you’ll love how simple and elegant they are.

Feel free to swap in your favorite thick jam or curd to make them your own.

Frequently Asked Questions

Can I Make These Gluten-Free Without Gritty Texture?

Yes—you can. I swap in a high‑quality 1:1 gluten‑free flour with fine rice flour and starches, add 1–2 teaspoons xanthan gum, and sift well. Chill the dough, handle gently, and your bites stay tender, not gritty.

How Do Altitude Changes Affect Baking Time?

At higher altitudes, I bake a bit longer and watch closely. I lower sugar slightly, add a touch more liquid, and reduce leavening. I trust pale-gold edges and a fragrant, buttery aroma to signal doneness.

What’s the Best Dairy-Free Butter Substitute?

Use refined coconut oil or a high-fat vegan butter with 80%+ fat; I prefer Miyoko’s or Earth Balance. I’ll chill the dough, add a pinch more salt, and bake gently—crumb stays tender, flavor warmly rich.

Can I Add Lemon Zest Without Drying the Dough?

Yes—you can. I’d grate 1–2 teaspoons lemon zest directly into the creamed butter-sugar, then rub it in to release oils. If dough feels drier, I’d add 1 teaspoon lemon juice or 1–2 teaspoons extra butter.

Why Did My Jam Bubble and Leak Out?

Your jam bubbled and leaked because it was too thin or overfilled. I’d thicken it by simmering, cool it, use just 1/2 teaspoon, and re-indent mid-bake. Chill dough; keep edges intact—tiny wells cradle gleaming pools.