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Shortbread Cookies With Jam

Easy classic shortbread cookies with a jam filling.
Course Dessert
Cuisine English
Keyword Shortbread Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings 20 cookies


  • 250 grams All Purpose Flour
  • 250 grams Butter softened
  • 63 grams Confectioner's Sugar
  • 1/2 tsp Vanilla Powder
  • 1/2 tsp Salt
  • 125 ml Strawberry Jam


  • Use the paddle attachment of your stand mixer and beat together the softened butter and confectioner's sugar until well creamed.
  • Sift in the flour and vanilla powder slowly, scraping down the sides of the bowl if necessary. Once everything is fully combined, take the dough out of the bowl and wrap in cling film/plastic wrap tightly and place in the refrigerator for a half hour.
  • Preheat your oven to 190°C or 375°F. Place parchment paper on a baking tray, or use a silicone baking mat. Either is fine, but as these cookies aren't oily and don't spread, parchment paper is perfectly fine.
  • Dust your table surface with flour and roll out the dough using a wooden rolling pin. If you don't have that, you can use a heavily flour dusted wine bottle as that's my go-to when my AirBnB doesn't have a rolling pin.
  • Roll out the dough to half a cm thickness (about a quarter inch). Using a ring mold (or any cookie cutter you want) punch out circles of dough into cookie shape. To get the small hole to showcase the jam, I use a shot glass which is a good size in my opinion.
  • Place the cookies on the baking tray and bake in the oven for 15 minutes. When they are done, remove from the oven and let cool completely. Do not touch the cookies now or they could easily break.
  • Place a teaspoon of jam on the cookie without the cutout and then place a cookie with the cutout atop it. If you want to add more jam you can. Dust with powdered sugar and serve.