These beautiful jam shortbread cookies are crisp, buttery and filled with lots of sweet jam! They’re always well-received at any kind of gathering.
Meet your new coffee break BFF! The cookie that belongs at any and every occasion but most importantly, in your cookie rotation at all times.
We’re sprucing up a classic buttery shortbread today in the direction of a jam center and holy cow, it’s such a small tweak but one you’ll quickly thank me for.
These shortbread cookies for as simple and no-frills as they are, are actually one of my all-time favorites in the cookie jar department. Soon to be yours!
Homemade shortbread may sound intimidating but we’re throwing all that fear out today! While shortbread is a very precise cookie to bake, I’m sharing all my tips for success and I also included measurement in grams so you can have the most accurate results.
These Shortbread Cookies Feature…
- A light and crisp texture
- A buttery flavor with sweet fruit jam in the center
- An easy dough you can make ahead of time
Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Kosher salt
- Jam
- Powdered sugar
Storing Dough
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Store the dough balls in a container and follow recipe instructions for baking cookies.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
Tips for Perfect Shortbread
- Bring butter to room temperature – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour in grams for the most accurate results.
- Roll dough into balls before chilling – this dough stiffens up quite a bit as it chills so I like to form it into balls prior to chilling.
- Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading.
- Bake cookies 11-15 minutes – the cookies are done when the edges are a very light golden brown.
- Indent and fill cookies after baking – I find that it’s easier to indent the cookies and fill after baking.
Recipe Variations
Try these ideas for a different twist on this shortbread.
- Use a different jam flavor – try strawberry, raspberry, blueberry, apricot, peach, or marmalade.
- Top cookies with a glaze – skip the powdered sugar and top cookies with a glaze instead.
- Add citrus – fold 1 tablespoon grated lemon, lime, or orange zest into dough.
That first bite into one of these cookies takes you into that sweet jam center down through the light and crispy shortbread and wow, it’s an experience like no other. Many cookies to follow that first one, be warned.
Meet your new teatime favorite.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Jam Shortbread Cookies
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Ingredients
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (110g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1 cup plus 2 tablespoons (150g) all-purpose flour (spooned and leveled)
- 1/4 teaspoon (2g) kosher salt
- 6 teaspoons fruit jam of your choice
- Powdered sugar for topping
Instructions
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
- Add vanilla, flour, and salt to butter mixture and beat well until thick crumbs form. Use your hands to press the crumbs into a smooth ball. Divide dough into 12 portions and roll into smooth balls. Chill dough balls in refrigerator 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F and line a large sheet pan with parchment paper. Place chilled dough balls 2 inches apart on sheet pan.
- Bake cookies at 350F 11-15 minutes or until edges just start to turn golden-brown. Use your thumb or the back of a teaspoon to indent the center of each cookie while still warm. Fill each cookie with 1/2 teaspoon jam.
- Cool cookies 10 minutes on baking sheet, then transfer to a wire cooling rack to cool completely. Dust cookies with powdered sugar before serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 4/15/26.
Ashley | The Recipe Rebel says
Totally loaded or simple and classic — I’ll take ALL the cookies! These look seriously tasty Sarah!
Sarah says
Thank you Ashley! xoxo 🙂
Natalie @ Tastes Lovely says
These cookies are so darn cute! It makes me want to throw myself a little afternoon tea party and pretend that I am very british and very fancy. Haha!
Sarah says
Totally yes to afternoon tea parties! I’ll bring the jam cookies and YOU bring your lemon poppyseed cookies! 🙂
Amber @ Dessert Now, Dinner Later! says
My kids would totally eat the jam out of the middle first. These look tasty!
Sarah says
Haha! My little siblings do the same thing! 😉
Cheryl says
I made these tonight and they spread almost totally flat. Any suggestions as to what I am doing wrong. I wanted to share these in a class in two days!
Sarah says
Hey Cheryl! It sounds like your dough wasn’t cold enough and that’s probably why the cookies spread. How long did you chill your dough for?