Cut-Out Jam Cookies

These Cut-Out Jam Cookies are buttery, delicious, and easy to make. They are perfect for afternoon tea, coffee, or even holiday gifting.

About These Cut-Out Jam Cookies

• These cookies follow my Cut-Out Cookies recipe, and after they are cooled down, they are filled with your favourite jam.
• These Cut-Out Cookies are unbelievably soft, tender, and delicious. The fact that you can make them with different fillings makes them eye-pleasing, like a box of gems. I made them with Lemon Curd and Blueberry Filling; they were gone in no time!
• This cookie dough requires some chilling time—just an hour! Chilling the dough cleans the edges and prevents the cookies from spreading in the oven.
• After cutting them, I recommend putting the sheet in the fridge to make their shape more defined and the edges cleaner.

• One of the reasons these cookies are super fine and velvety is the Powdered Sugar and Cornstarch.
• Powdered sugar blends smoothly into the dough to create a soft and cloudy texture!
• Cornstarch also contributes to the light and airy texture of the cookies.
• We do not need any leavener or eggs in this Cut-Out Cookie recipe; however, the recipe calls for one egg yolk. Yolk makes the dough components bond together.

Cut Them And Have Fun

• The beauty of these cookies is you can cut them in any shape you desire
• The flavour can vary from plain shortbread-like cookies to adding spices such as cinnamon or cardamom.
• You can keep the cookies plain without icing or dip them into silky icing. The icing combines powdered sugar, lemon juice, and vanilla extract.
• The other option is to leave them plain and dust them with powdered sugar.

How To Make These Cookies

• This recipe uses room-temperature butter (not too soft, though). Leave the butter at room temperature before starting to bake.
• Mix the butter, powdered sugar, cornstarch, and salt until smooth and silky.
• Add the egg yolk and vanilla extract.
• Add the flour in two or three passes and mix well after each. You would have a soft and smooth dough in the end.
• Shape the dough into a disc, cling wrap, and chill for one hour.
• Lightly flour a clean surface and roll out the dough. For easier rolling, place the dough between two pieces of wax paper.
• Once the dough is ¼ of an inch thick, use your favourite cookie cutter to cut the dough. Make a half-inch hole in the center of half of the cookies.
• Place the raw cookies on a lined baking sheet in the fridge for 15 to 20 minutes.

• In the meantime, preheat the oven to 325F. Bake the cookies for 8-10 minutes or until the edges look set. Do not overbake them, as it makes them dry and brown.
• Let them cool down for a few minutes, then transfer them to the cooling rack to cool down fully.
• If you are dusting or icing them, dust or ice them first, then assemble them with the filling.
• Place about one teaspoon of the jam filling on the cookie with no hole, and place the iced or dusted cookie over it and gently press down. Use any jam, but I like them with Apricot or Raspberry jam.
• Let the cookies set for one hour before serving. The Cut-Out cookies will soak the jam's moisture and taste better after filling.

See more recipes here:

Cinnamon Cut-Out Cookies,

Cut-Out Cookies,

Valentine's Cut-Out Heart Cookies

Storing: Store Cut-Out Jam Cookies in an airtight container at room temperature for a few days. However, they are best eaten fresh and will lose their crisp after being stored.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe