Jam Filled Cookies
These vintage Jam Filled Cookies are a brown sugar cut-out dough that is so flavorful. They’re filled with nuts and jam and are super easy!
This Jam-Filled Cookie is among the oldest Christmas Cookie recipes that we make. It is from Everywoman’s Magazine in 1957.
Why you should make these cookies
- Ready in one day with no long chilling.
- Freeze beautifully for up to two months.
- Brown sugar dough gives a rich, unique flavor.
- Soft and chewy with a nutty crunch.
- A vintage recipe that feels timeless at Christmas.
What You Need
- All-purpose flour: Provides structure and a tender crumb.
- Baking soda: Rises the cookies and provides better browning with the molasses in the brown sugar.
- Salt: Balances the sweetness and brightens flavor.
- Unsalted Butter: Provides richness, moisture, and that classic cookie texture. Always use unsalted butter when baking. You’ll add salt to the dough, and you don’t want the cookies to be too salty.
- Sugar: Adds sweetness and a little spread for crisp edges.
- Brown sugar: Caramel notes, extra moisture, and chew; also boosts browning.
- Large eggs: Bind the dough, add moisture, and set the structure as they cook.
- Pure vanilla extract: Warm aroma that rounds out the dough’s flavor.
- Cherry Preserves: Bright, sweet-tart fruit center.
- Almonds: Delicate crunch and mild nuttiness with cherry preserves.
- Strawberry preserves: Juicy, jammy filling with classic berry flavor.
- Pecans or walnuts: Toasty crunch and depth alongside strawberry.
How to Make Them
How to Make the Dough
Measure and combine the flour, salt and baking soda in a large bowl.
Add softened butter to the bowl of a stand mixer.
Cream the butter until light and fluffy. Add both the white sugar and brown sugar.
Break the eggs into a small bowl to prevent eggshells in the cookies.
Add the eggs and vanilla to the wet ingredients.
Beat well to incorporate. You can’t overmix at this stage.
Add the flour to the wet ingredients in thirds. Mixing after each addition.
Do not overmix. Just mix until you can’t see any more flour. The dough will be tough if overmixed at this stage. Scrape the sides of the bowl between additions.
How to Cut the Cookies Out
Wrap the cookie dough in plastic wrap or waxed paper. Let the dough chill for 2-3 hours or overnight.
Chop almonds, mix them with the cherry preserves.
Chop the walnuts. Add them to the strawberry jam.
Roll a piece of dough between two sheets of waxed paper to about ¼-inch thick. Don’t be afraid to use a little flour. This dough is very short (meaning it has a lot of butter), so the flour you use to roll the dough won’t affect the flavor.
Place the bottom cookie on a greased cookie sheet, or use a Silpat or parchment-lined baking sheet. Add a teaspoon to a tablespoon of the jam mixture, depending on the size of your cutters.
Roll more dough and cut out the tops. Cut out the original shape and then cut the center out with a smaller cutter. (or use a Linzer cookie set.) If you don’t have smaller stars, just use a small circle.
Place the top of the cookie on top of the filling on the bottom half of the cookie. Press the edges together lightly.
Preheat the oven to 375°F. Bake the cookie sheet in the center of the oven 12-15 minutes until golden brown.
Cool the cookies on a wire rack completely before storing. For a cut-out cookie, this dough is very easy to work with. It is not terribly sticky.
How to store
Place cookies in an airtight container for about a week in the refrigerator and up to two months in a well-sealed container in the freezer.
Use waxed paper between layers to avoid sticking. Fill any voids with crumpled-up wax paper.
Pro Tips
- This dough is very thick. If you don’t have a heavy-duty mixer, don’t double the recipe.
- You can use a hand mixer if you have a heavy-duty one.
- We use both cherry and strawberry jam for these cookies because the red is Christmasy, but you could use your favorite jam, such as apricot, raspberry, or blueberry.
- Use any shaped cutter you prefer. We generally use bells, stars and circles
I hope you enjoy the recipe for Jam-Filled Cookies today. The jam flavor really pops, and the brown sugar dough is mellow and nutty.
Other Delicious Cookie Recipes
- Santa Claus Cutout Cookies
- Ischeler’s Tortelettes
- Pecan Sandies
- Apple Cookies
- Dutch Chocolate Cookies
Helpful Tools
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- kitchenaid mixer
- marble rolling pin
- unbleached parchment paper
- non-stick cookie sheet
- linzer cookie set
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Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Jam – Filled Cookies
Ingredients
- 4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1 cup Butter
- 1 cup Sugar
- 1/2 cup brown sugar , firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Cherry Preserves
- 1/4 cup chopped blanched , slivered almonds
- 1 cup Strawberry preserves
- 1/4 cup chopped pecans or walnuts
Fruit filling :
- 1 cup Strawberry preserves mixed with 1/4 c walnuts , chopped
- 1 cup Cherry Jam mixed with 1/4 c. almonds, chopped
Instructions
- Sift first 3 ingredients, set aside.
- Cream butter until soft, beat in sugars gradually.
- Add eggs and vanilla, beating vigorously until light and airy.
- Add flour mixture in 3 parts, beating only until well mixed after each addition.
- Divide dough in three parts, wrap in waxed paper and then in plastic wrap.
- Chill until firm enough for rolling, about 2-3 hours; or overnight.
- Grease baking sheets or bake on parchment paper or silicone mat. Then prepare fruit fillings.
- Roll out dough between two sheets of lightly floured waxed paper, 1/8″ thick. Re-flour as needed.
- We use the same cutter for top and bottom but I’ll continue with original instructions.
- Original recipe specifies:
- Cut out enough 2 3/4″ rounds to fill baking sheet, arrange about 1 1/2″ apart.
- Put about 1 teaspoon jam filling on each round.
- Then roll and cut same number of 3″ rounds, cutting hole in center with 1″ cutter before placing it on the filling.
- Repeat until all dough is used.
- Bake in 375°F / 190° C oven for 12 – 15 minutes or until lightly browned.
- Note: During baking, the larger piece of dough spreads just enough to meet with and seal the edges of the larger top piece. This eliminates hand pinching of the edges and reduces handling.
- We have no problem using the same size cutter. We just gently press the edges together.
- Whichever way you choose, these are easy and delicious!
- Makes 3 dozen.
- From Everywoman’s Magazine 1957
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Notes
Nutrition
Originally Published December 5, 2014, Updated September 26, 2025.
I know this is gross, but I actually squirt drooled. And by that I mean, I look at a photo and I feel the drool filling up in my mouth. I love these cookies and when I visit you, we need to make these regardless of what time of year. You feel me?
Sounds like a perfect plan! That should be soon, I hope!! Thanks, Elaine!!
Mmmm These cookies look so good Beth, very pretty too! Looking forward to reading the recipes to all your Christmas cookies 🙂
I will have 2 per week until Christmas!! Thank you Patty!
These look delicious! And now I want the recipe for the Hildabrötchen!! You haven’t posted it yet, have you?
No it will be posted around the 18th! 🙂 Patience! Thanks Amy!
These are such cute cookies for the holidays!
Thanks so much for your comment, Sandi!
Family recipes are the best at the holidays! These cookies looks delicious. We bake my Grandma’s snickerdoodle recipe every year. My mom’s fudge is another favorite.
i don’t believe I’ve ever had snickerdoodles! My boys are huge fudge fans, as well! Thanks Jill!
These are such pretty Christmas cookies. Saving this recipe for my upcoming cookie exchange.
They are everyone’s favorite around my house! I’m sure they will be a hit for your cookie exchange! Thanks Katie!
These are so fun and look super delicious! Love the little cut outs! Perfect for Santa 😉
The brown sugar in the dough makes them very unique and delicious! Santa always gets one in my house! Thanks, Dawn!
I messed up. It’s the ISHLAS (spelling???) that are my all-time favorite, favorite, favorite! Make tons of those. I usually only get one or two due to the male raiding of the freezer. Actually Rick likes the Hildas best. After 25 years, I confuse the two of us. lol.
The Ischeler’s Tortellettes recipe will be on here shortly! They are easy to make!
Great…but I’m not the baker you are. : ( They will not look or taste right forever after. Double sad-face.
Oh, you’re not a bad baker! I’ve seen some pretty cool stuff come out of your kitchen!
The secret is out now….but I still need you to send 4 dozen of these and 12 dozen of the hildebrochen?? (can’t spell it). We’ve got the Christmas shakes in anticipation.
I didn’t make enough to send 4 dozen… Gave you the recipe though!!! How cool is that?