Best 5 Split Jam Cookies Recipes
Indulge in the delectable Split Jam Cookies, a delightful treat that combines crispy edges, chewy centers, and a burst of fruity flavor. With three enticing variations – Raspberry Jam, Cherry Jam, and Apricot Jam – these cookies offer a delightful symphony of textures and flavors. Picture crisp edges yielding to a soft and chewy interior, perfectly complementing the vibrant jam filling. These cookies are not only a feast for the taste buds but also easy to make, requiring only a handful of pantry staples and minimal effort. Whether you're a seasoned baker or a novice in the kitchen, this recipe guarantees success, making it ideal for home bakers of all skill levels. So gather your ingredients, preheat your oven, and embark on a delightful baking journey to create these irresistible Split Jam Cookies.
Check out the recipes below so you can choose the best recipe for yourself!
BAKE AND SLICE THUMBPRINT COOKIES
Thumbprint cookies just got a lot easier with this bake and slice version. Instead of pressing divots into multiple mounds of cookie dough and filling each with jam, we shaped the dough into a log with a trough and flooded the center in one go. We used raspberry and apricot jam, but it's easy to swap out for whatever you have on hand. Once the cookie logs are baked, let them cool and then slice into strips.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
- Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
- Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook's Note.)
- Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
- Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
- Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely.
SPLIT-SECOND COOKIES
I love baking cookies, and this is a recipe I've used for many Christmases over the years. Raspberry jam makes these cookies flavorful and colorful.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam., Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.
Nutrition Facts :
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
SPLIT JAM COOKIES
Make and share this Split Jam Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Sift together flour, sugar, salt and baking powder.
- Cut in butter, unbeaten egg and vanilla.
- Form into dough. Place on lightly floured board.
- Divide into 4 equal parts. Shape into rolls 13" long x 3/4" thick. Place on ungreased cookie sheet 4" apart and 3" from edge.
- Make a depression with handle of knife about 1/3" deep lengthwise and down the center of each.
- Fill with red jelly or jam.
- Bake at 350° for 15-20 minutes.
- While warm, slice diagonally.
Nutrition Facts : Calories 683.4, Fat 36.4, SaturatedFat 22.4, Cholesterol 144.4, Sodium 348.1, Carbohydrate 81.4, Fiber 1.7, Sugar 33.7, Protein 8.4
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Make sure the butter is cold before using it, as this will help the cookies keep their shape.
- Don't overmix the dough, as this will make the cookies tough.
- Chill the dough for at least 30 minutes before baking, as this will help the cookies spread less.
- If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
- Be careful not to overbake the cookies, as they will become dry and crumbly.
- Allow the cookies to cool completely before storing them.
Conclusion:
These split jam cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are sure to be a hit with family and friends. With a few simple tips and tricks, you can make these cookies perfect every time.
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