Jam Filled Sugar Cookies
Vanilla sugar cookies pressed with a beautiful wooden mold then filled with jam, make a unique and delicious cookie for any occasion.
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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.
Notes
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. Once filled with jam or lemon curd, the cookies should be kept refrigerated.
Instead of jam, you can fill these cookies with lemon curd, chocolate ganache, chocolate hazelnut spread, cookie butter, caramel sauce or dulce de leche.
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