Vanilla Shortbread Cookies with Jam

I grew up thinking shortbread cookies were these boring, plain things you only ate when there was nothing else around. Then I tried them with a dollop of jam pressed right into the center, and everything changed.

These cookies are buttery and crumbly in all the right ways, and that little pocket of strawberry preserves makes them feel special without any extra work. The dough comes together easily—no mixer needed if you don’t want to use one—and the hardest part is waiting for them to cool before you eat half the batch. They’re the kind of cookie that looks like you spent way more time on them than you actually did, which is my favorite kind of baking.

What Kind of Jam Should I Use?

While this recipe calls for strawberry preserves, you can really use any jam or preserves you have on hand or that sounds good to you. Raspberry, apricot, and blackberry all work beautifully and give you different flavor profiles to play with. The key is to use a thicker preserve rather than a runny jam, since it needs to hold up during baking without spreading too much or making the cookies soggy. If your jam seems a bit loose, you can simmer it on the stove for a few minutes to thicken it up before using it in your cookies.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Unsalted butter: You can use salted butter if that’s what you have – just skip any additional salt the recipe might call for. The butter should be soft enough to leave an indent when pressed, but not melted.
• Vanilla paste: Vanilla extract works just as well as vanilla paste. You can also try almond extract for a different flavor, but use only 1/2 teaspoon since it’s stronger.
• Cornstarch: If you’re out of cornstarch, replace it with an equal amount of all-purpose flour. Your cookies will be slightly less tender but still tasty.
• Strawberry preserves: Any jam or preserves you like will work here – raspberry, apricot, blackberry, or even lemon curd. Just make sure it’s thick enough to stay put and not run all over the cookies.
• All-purpose flour: This is one ingredient you’ll want to stick with. All-purpose flour gives these shortbread cookies their classic texture, so don’t substitute with other types of flour.

Watch Out for These Mistakes While Baking

The biggest mistake when making shortbread cookies is overworking the dough after adding the flour, which develops too much gluten and creates tough, dense cookies instead of that melt-in-your-mouth texture you’re after – mix just until the ingredients come together.

Another common error is skipping the chilling step or not chilling long enough, as warm dough spreads too much in the oven and loses its shape, so give it at least 30 minutes in the fridge.

When making the thumbprint indentations, press gently but firmly and make sure they’re deep enough, because shallow wells will bake over and leave no room for your jam.

Wait until the cookies are completely cool before adding the jam, otherwise the heat will make it too runny and it’ll slide right off your beautiful cookies.

What to Serve With Shortbread Cookies with Jam?

These buttery shortbread cookies are perfect alongside a hot cup of tea or coffee for an afternoon snack or dessert. I love serving them on a platter with fresh berries and whipped cream when I have guests over, which makes for a simple but impressive spread. They’re also great packed into tins as gifts during the holidays, or you can enjoy them with a cold glass of milk for a cozy evening treat. If you want to get fancy, pair them with vanilla ice cream or lemon curd for dipping instead of the jam filling.

Storage Instructions

Store: Keep your shortbread cookies in an airtight container at room temperature for up to 1 week. Layer them between sheets of parchment paper so the jam doesn’t stick to other cookies. They actually taste even better after a day or two when the flavors have had time to settle in.

Freeze: These cookies freeze really well for up to 3 months. Just make sure they’re completely cool before freezing, and store them in a freezer-safe container with parchment paper between layers. You can also freeze the dough before baking if you want fresh cookies later.

Thaw: Let frozen cookies sit at room temperature for about 30 minutes before serving. If you froze the dough, you can bake the cookies straight from frozen – just add a couple extra minutes to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 28-33 g
• Fat: 150-165 g
• Carbohydrates: 410-440 g

Ingredients

For the dough:

• 1 tsp baking powder
• 1/2 cup sugar (granulated)
• 1/2 cup cornstarch (helps create tender, crumbly texture)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure vanilla preferred for best flavor)
• 2.75 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup unsalted butter (softened to room temperature)

For the filling and topping:

• 1/2 cup strawberry preserves (I like Bonne Maman for quality fruit content)
• 1/4 cup powdered sugar (for dusting)

Step 1: Prepare Your Workspace and Preheat

Heat your oven to 350°F and line two cookie sheets with parchment paper.

This gives you everything ready to go when your dough is prepared.

I always preheat early because it’s easy to forget once you’re in the middle of mixing, and you want the oven at temperature when the cookies are ready to bake.

Step 2: Cream Butter and Sugar

• 1 cup unsalted butter
• 1/2 cup sugar

In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the dough, which helps create the tender, crumbly texture characteristic of shortbread.

Stop occasionally to scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Incorporate Wet Ingredients

• 1 large egg
• 1 tsp vanilla extract

Add the room-temperature egg and vanilla extract to the butter mixture and mix well until fully combined, about 1-2 minutes.

The room temperature egg incorporates more smoothly and doesn’t shock the butter mixture.

Scrape the bowl again to make sure no streaks of egg white remain.

Step 4: Combine Dry Ingredients and Build the Dough

• 2.75 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder

In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder—sifting aerates them and prevents lumps.

Slowly add this dry mixture to the creamed butter mixture, stirring gently until just combined and the dough is smooth.

I prefer to add the dry ingredients in two additions rather than all at once, which helps prevent overmixing and keeps the shortbread tender.

Mix just until no flour streaks remain, being careful not to overwork the dough.

Step 5: Roll, Cut, and Prepare for Baking

• dough from Step 4

Divide the dough in half and roll each half to 1/4 to 1/2 inch thickness on a lightly floured surface.

Using a 2-3 inch cookie cutter, cut out rounds and place them on your prepared baking sheets, spacing them about 1 inch apart.

Then, using a small 1/2-inch cutter, cut centers out of exactly half of the cookies—these will become your top cookies with the “window” to show the jam.

Leave the other half of cookies whole as your base layers.

Step 6: Bake the Shortbread

• cookies from Step 5

Bake for 12-18 minutes until the edges are light golden brown.

The centers should still look pale and slightly underbaked—this ensures they stay tender as they cool and set.

Keep an eye on them starting around the 12-minute mark, as oven temperatures vary.

Remove from the oven and let the cookies cool completely on the baking sheet before handling them.

Step 7: Assemble the Sandwich Cookies

• baked cookies from Step 6
• 1/2 cup strawberry preserves
• 1/4 cup powdered sugar

Once the cookies are completely cool, dust the cookies with the center cutout (the top cookies) generously with powdered sugar.

Spread 1/2 to 1 teaspoon of strawberry preserves onto each solid cookie (the base layer), then carefully place a powdered sugar-dusted cookie on top, window-side up, so the jam shows through.

The powdered sugar creates a beautiful presentation and adds a subtle sweetness that complements the jam and rich shortbread.

Vanilla Shortbread Cookies with Jam

Delicious Vanilla Shortbread Cookies with Jam recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 3250

Ingredients Method

Ingredients

  

For the dough:

• 1 tsp baking powder
• 1/2 cup sugar (granulated)
• 1/2 cup cornstarch (helps create tender, crumbly texture)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure vanilla preferred for best flavor)
• 2.75 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup unsalted butter (softened to room temperature)

For the filling and topping:

• 1/2 cup strawberry preserves (I like Bonne Maman for quality fruit content)
• 1/4 cup powdered sugar (for dusting)

Method

 

1. Heat your oven to 350°F and line two cookie sheets with parchment paper. This gives you everything ready to go when your dough is prepared. I always preheat early because it's easy to forget once you're in the middle of mixing, and you want the oven at temperature when the cookies are ready to bake.
2. In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps create the tender, crumbly texture characteristic of shortbread. Stop occasionally to scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Add the room-temperature egg and vanilla extract to the butter mixture and mix well until fully combined, about 1-2 minutes. The room temperature egg incorporates more smoothly and doesn't shock the butter mixture. Scrape the bowl again to make sure no streaks of egg white remain.
4. In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder—sifting aerates them and prevents lumps. Slowly add this dry mixture to the creamed butter mixture, stirring gently until just combined and the dough is smooth. I prefer to add the dry ingredients in two additions rather than all at once, which helps prevent overmixing and keeps the shortbread tender. Mix just until no flour streaks remain, being careful not to overwork the dough.
5. Divide the dough in half and roll each half to 1/4 to 1/2 inch thickness on a lightly floured surface. Using a 2-3 inch cookie cutter, cut out rounds and place them on your prepared baking sheets, spacing them about 1 inch apart. Then, using a small 1/2-inch cutter, cut centers out of exactly half of the cookies—these will become your top cookies with the "window" to show the jam. Leave the other half of cookies whole as your base layers.
6. Bake for 12-18 minutes until the edges are light golden brown. The centers should still look pale and slightly underbaked—this ensures they stay tender as they cool and set. Keep an eye on them starting around the 12-minute mark, as oven temperatures vary. Remove from the oven and let the cookies cool completely on the baking sheet before handling them.
7. Once the cookies are completely cool, dust the cookies with the center cutout (the top cookies) generously with powdered sugar. Spread 1/2 to 1 teaspoon of strawberry preserves onto each solid cookie (the base layer), then carefully place a powdered sugar-dusted cookie on top, window-side up, so the jam shows through. The powdered sugar creates a beautiful presentation and adds a subtle sweetness that complements the jam and rich shortbread.