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Ina Garten Shortbread Cookies With Jam

Ina Garten Shortbread Cookies With Jam recipe
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These buttery, crumbly shortbread cookies are filled with a jewel-like center of raspberry jam, creating a perfect balance of rich, tender texture and sweet-tart fruit flavor. Adapted from Ina Garten’s classic technique, they are simple yet elegant, ideal for afternoon tea or holiday cookie trays.

Ingredients

Scale
  • For the Shortbread Dough:
  • 1 cup (2 sticks / 226g) unsalted butter, at cool room temperature (about 65°F / 18°C)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon (1.5g) fine sea salt
  • For Assembly:
  • 1/3 cup (about 105g) high-quality raspberry jam (seedless preferred)
  • 1 tablespoon (15ml) water, for thinning jam (optional)

Instructions

  1. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the cool room-temperature butter and granulated sugar on medium speed for 3-4 minutes, until very light, fluffy, and pale yellow. Scrape down the bowl halfway through. This step incorporates air, which contributes to the cookie’s tender, crumbly texture. Avoid using melted or overly soft butter, as it will yield greasy, dense cookies.
  2. Incorporate the vanilla and dry ingredients. Add the vanilla extract and mix on low speed until just combined, about 30 seconds. In a separate bowl, whisk together the flour and fine sea salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough begins to clump together and no dry flour remains, about 60-90 seconds. Do not overmix, as this will develop gluten and make the cookies tough.
  3. Chill the dough. Turn the dough out onto a clean work surface and gently press it together into a cohesive disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling step is crucial; it firms the butter, preventing the cookies from spreading too much in the oven and ensuring they hold their shape and delicate texture.
  4. Preheat the oven and prepare baking sheets. Preheat your oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper. If the jam is very thick, stir it with a teaspoon of water in a small bowl to thin it slightly for easier spooning.
  5. Shape the cookies. Remove the chilled dough from the refrigerator. Using a tablespoon or a #60 scoop, portion the dough into 12 equal pieces (about 1.5 tablespoons or 38g each). Roll each piece into a smooth ball between your palms. Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
  6. Create the jam wells. Using your thumb, the rounded end of a wooden spoon, or a small measuring spoon, make a deep, wide indentation in the center of each dough ball. Press firmly but carefully to avoid cracking the sides. The indentation should be about 1/2 inch wide and deep, as it will puff and close slightly during baking.
  7. Fill with jam. Spoon about 1 teaspoon of the prepared raspberry jam into each indentation, filling it just to the rim. Be careful not to overfill, as the jam will bubble and can spill over during baking, creating a sticky mess on the baking sheet.
  8. Bake the cookies. Place the baking sheets in the center rack of the preheated oven. Bake for 18-22 minutes, rotating the sheets front-to-back halfway through, until the cookies are set and the edges are just beginning to turn a very light golden brown. The centers should remain pale. The jam will be bubbling actively.
  9. Cool completely on the sheets. Remove the baking sheets from the oven and let the cookies cool directly on the sheets for 10 minutes. This allows them to firm up enough to handle without breaking. The jam will settle as it cools. Then, using a thin spatula, transfer the cookies to a wire rack to cool completely, about 30 minutes.

Notes

Storage: Store completely cooled cookies in a single layer in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking is necessary. Freezing: The unbaked dough balls (without jam) can be frozen on a parchment-lined sheet, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. Baked cookies freeze well for up to 2 months; thaw at room temperature. Reheating is not recommended, as it can melt the jam and soften the crisp texture.

Nutrition

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