These high altitude tested jam filled cookies start with vanilla sugar cookie dough that’s pressed with a beautiful wooden mold. Filled with jam (or any filling of your choice), these unique and delicious cookies are perfect for any occasion.
You might also love these high altitude recipes for raspberry almond linzer cookies, iced brown sugar cutout Christmas cookies, and homemade pecan sandies.
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Why You’ll Love This Recipe
No Spread Cookie Recipe. When making molded cookies, stamped cookies, pressed cookies or cutout cookies, you need a reliable no spread cookie recipe. The cookies need to hold their shape perfectly so that you don’t lose the details of the stamped design as the cookies bake. My vanilla sugar cookie recipe makes the most perfect cookie dough that won’t lose its shape as it bakes. If you use the wooden cookie mold that I used, you’ll end up with these fancy looking thumbprint cookies.
Perfect for the Holidays. With the variety of fillings you can pair with these cookies, these make a perfect cookie for any season or holiday.
High Altitude Tested. While I develop everything on my site for Denver’s altitude of 5,280 feet, today’s jam filled sugar cookies will work great at any altitude with no adjustments needed.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Vanilla Sugar Cookie Dough. My no spread recipe for vanilla sugar cookies is easy to make, with the dough coming together quickly in the food processor. The cookies bake up buttery and soft, and don’t lose their shape when they bake.
- Filling. You can use any flavor of jam, but I especially love apricot preserves or raspberry jam. I had several jars of my homemade Danish red fruit sauce on hand (which my kids call Christmas jam), so I used that to fill my cookies. Besides jam or fruit preserves, you can also use lemon curd, chocolate ganache, chocolate hazelnut spread, cookie butter, caramel or dulce de leche.
Instructions
Make the Cookie Dough
- Make the vanilla sugar cookie dough. Wrap the dough in plastic wrap, then refrigerate for 20 minutes.
- You can make the dough in advance, keeping it wrapped well and refrigerated for up to 5 days, or frozen for up to 3-6 months. Let thaw completely and warm up at room temperature until pliable, but still cool.
Shape the Cookies
- To shape the cookies as I did, you’ll need a wooden mold or stamp to press the dough. This is the wooden cookie mold that I used.
- Divide the dough into 24 equal portions. This may be easiest to do by weighing the dough, then weighing each portion (about 35 grams per portion of dough). Roll each portion of dough into smooth balls.
- Brush the inside of the cookie mold with flour, then tap out the excess. Lightly coat the dough balls in flour.
- Press a ball of dough into the mold, so that it’s flat on the bottom. To remove the cookie from the mold, very firmly bang the mold flat onto your counter (this can be loud, and I wear ear plugs for this step). The cookie should fall right out.
- After molding all of the cookies, line two baking sheets with parchment paper and place the cookies on the baking sheets, 2 inches apart. Set the baking sheets in the refrigerator to chill for 30 minutes.
Bake the Cookies
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake one pan of cookies at a time, on the center oven rack for 12 minutes.
- The centers of the cookies may puff up a little; if this happens, just press them down again with the back of a teaspoon. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Filling the Cookies
- Using any jam or filling of your choice, fill the centers of the cookies with about 1/2 – 1 tsp of filling.
- Store the cookies in an airtight container, refrigerated if the filling requires refrigeration.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
The baked cookies can be stored (unfilled) in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3-6 months.
You only need to refrigerate the filled cookies if the filling itself requires refrigeration.
I used this wooden cookie mold, although this set of molds would also work very well.
You Might Also Like
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Jam Filled Sugar Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
- Wooden Cookie Molds
Ingredients
- 1 recipe Vanilla Sugar Cookie Dough
- ⅓ cup jam, any flavor
Instructions
Make the Cookie Dough
- Make the vanilla sugar cookie dough. Wrap the dough in plastic wrap, then refrigerate for 20 minutes.
- You can make the dough in advance, keeping it wrapped well and refrigerated for up to 5 days, or frozen for up to 3-6 months. Let thaw completely and warm up at room temperature until pliable, but still cool.
Shape the Cookies
- To shape the cookies as I did, you'll need a wooden mold or stamp to press the dough. This is the wooden cookie mold that I used.
- Divide the dough into 24 equal portions. This may be easiest to do by weighing the dough, then weighing each portion (about 35 grams per portion of dough). Roll each portion of dough into smooth balls.
- Brush the inside of the cookie mold with flour, then tap out the excess. Lightly coat the dough balls in flour.
- Press a ball of dough into the mold, so that it's flat on the bottom. To remove the cookie from the mold, very firmly bang the mold flat onto your counter (this can be loud, and I wear ear plugs for this step). The cookie should fall right out.
- After molding all of the cookies, line two baking sheets with parchment paper and place the cookies on the baking sheets, 2 inches apart. Set the baking sheets in the refrigerator to chill for 30 minutes.
Bake the Cookies
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake one pan of cookies at a time, on the center oven rack for 12 minutes.
- The centers of the cookies may puff up a little; if this happens, just press them down again with the back of a teaspoon. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Filling the Cookies
- Using any jam or filling of your choice, fill the centers of the cookies with about 1/2 – 1 tsp of filling.
- Store the cookies in an airtight container, refrigerated if the filling requires refrigeration.
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