Pin it My kitchen smelled like a bakery the afternoon I pulled these from the oven, the butter-scented steam curling up toward the window where frost clung to the corners. I had been craving something simple but special, something that tasted like comfort without too much fuss. These cookies appeared on my counter almost by accident, born from a half-empty jar of raspberry jam and a need to bake something that felt like a hug. The dough came together so fast I wondered if I'd forgotten a step. But one bite, still warm, with that tart-sweet center against buttery crumble, told me I hadn't.
I once made a double batch for a friend's book club, tucking them into a tin lined with wax paper. She texted me later that night saying three people asked for the recipe before the meeting even started. I think it's the swirl of jam that does it, that little ruby pool in the center that catches the light and promises something homemade. These cookies don't need much introduction. They speak for themselves, quiet and buttery and just sweet enough.
Ingredients
- Unsalted butter (1 cup, softened): This is the soul of shortbread, so use good butter and let it sit at room temperature until your finger leaves a dent when you press it.
- Powdered sugar (1/2 cup): It dissolves faster than granulated and gives the dough a finer, melt-in-your-mouth crumb.
- Vanilla extract (1 teaspoon): A whisper of warmth that rounds out the butter without shouting.
- All-purpose flour (2 cups): Measure it carefully, spooned and leveled, or the dough can turn dry and crumbly.
- Salt (1/4 teaspoon): Just enough to keep the sweetness in check and bring out the buttery notes.
- Raspberry jam (1/3 cup): I like one with seeds for texture, but smooth works beautifully too, and apricot or strawberry are fair game.
- Granulated sugar (2 tablespoons, optional): A light dusting at the end adds a gentle sparkle and a tiny crunch.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup a breeze.
- Cream the Butter:
- Beat the softened butter and powdered sugar with an electric mixer until the mixture turns pale and fluffy, about 2 to 3 minutes. It should look like clouds.
- Add Vanilla:
- Stir in the vanilla extract until it disappears into the butter. The scent will hit you right away.
- Mix in Flour:
- Whisk the flour and salt together in a separate bowl, then add it to the butter mixture gradually, mixing just until the dough comes together. Overworking it will make the cookies tough.
- Shape and Chill:
- Turn the dough out onto a floured surface and shape it into a log about 1.5 inches across. Wrap it tightly in plastic and refrigerate for at least 30 minutes until firm.
- Slice the Dough:
- Unwrap the chilled log and use a sharp knife to cut it into 1/4-inch rounds. Place them on your prepared sheets, leaving about an inch between each.
- Make Indentations:
- Press the back of a teaspoon gently into the center of each round to create a shallow well. Don't press all the way through.
- Fill with Jam:
- Spoon about 1/2 teaspoon of raspberry jam into each indentation. Resist the urge to overfill or it will bubble over and burn.
- Bake:
- Slide the sheets into the oven and bake for 12 to 15 minutes, until the edges turn light golden. The centers will still look pale.
- Cool:
- Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They'll firm up as they cool.
- Dust (Optional):
- Once cool, give them a light dusting of granulated sugar if you want a little extra sparkle.
Pin it I remember sitting on the back step with my neighbor, each of us holding one of these cookies and a mug of Earl Grey. She told me they reminded her of something her grandmother used to bake, though she couldn't remember the name. We didn't need the name. The cookies were enough, sweet and simple and still warm from the oven, the kind of thing that makes an ordinary Tuesday feel like a small celebration.
Storing and Gifting
These cookies keep beautifully in an airtight container at room temperature for up to a week, though they rarely last that long in my house. I like to tuck them into tins lined with parchment or wax paper, stacking them gently with a sheet between each layer. They make thoughtful gifts, the kind that say you took the time to do something by hand. I've brought them to potlucks, tucked them into lunch boxes, and left them on doorsteps with a ribbon tied around the tin.
Flavor Variations
You can play with the jam, swapping raspberry for apricot, blackberry, or even lemon curd if you want something brighter. A pinch of lemon zest stirred into the dough before chilling adds a subtle citrus note that pairs beautifully with berry jams. I've also tried adding a tiny bit of almond extract in place of half the vanilla, which gives the cookies a faintly marzipan-like warmth. If you want to get fancy, drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of milk.
Troubleshooting and Tips
If your dough feels too crumbly and won't hold together, add a teaspoon of cold water and mix gently until it comes together. If it's too sticky, pop it in the fridge for 10 minutes before shaping. The key to clean slices is a sharp knife and a firm log, so don't rush the chilling step. If the jam starts to bubble over during baking, you've added a bit too much, but don't worry, the cookies will still taste wonderful.
- Use a bench scraper to lift and move the dough if it sticks to your counter.
- Rotate your baking sheets halfway through for even browning.
- Let the cookies cool completely before storing or the jam will stay too soft and make them sticky.
Pin it These cookies have earned a place in my regular rotation, the kind of recipe I reach for when I need something reliable and lovely. I hope they find a spot in your kitchen too.
Recipe Q&A
- → Can I use other fruit jams besides raspberry?
Absolutely. Strawberry, apricot, blackberry, or even lemon curd work beautifully. Choose jams with chunks of fruit for extra texture.
- → Why is chilling the dough important?
Refrigerating firms the butter, making clean slices easier and preventing the cookies from spreading too much while baking. Thirty minutes minimum ensures the best shape.
- → How do I store these cookies?
Keep in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. Freezing unbaked dough logs works well too.
- → What if I don't have an electric mixer?
You can cream the butter and sugar by hand with a sturdy wooden spoon. It will take a few extra minutes and some elbow grease, but results remain excellent.
- → Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour. Results may vary slightly in texture, though the flavor remains delicious.
- → Why do my cookies spread too much?
This usually happens if the dough warms up before baking. Keep slices chilled until the oven is ready, and avoid over-creaming the butter and sugar mixture.