Old-Fashioned Butter Jam Cookies
Buttery Jam Cookies are great old-fashioned cookie jar cookies.
They are plain and kinda homely, truth be told. But they are delicious, especially if you like biscuits, scones, and soft cookies!
This Butter Jam Cookies Recipe is for a simple drop cookie that is more of a cross between a cookie and a scone.
It's the kind of cookie Nana would have kept in her cookie jar as a tea time treat.
Since I love scones, biscuits and soft cookies, I adore these Buttery Jam Cookies.
They come from the wonderful cookbook, Baking: From My Home to Yours, by Dorie Greenspan.
You can use any flavor jam you like to make these Buttery Jam Cookies just as long as it is thick.
The first time I made these I used a delicious fig jam from the farmer's market. Other personal favorite jams include raspberry and marmalade!
Butter Jam Cookies Recipe
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/3 cup the jam of your choice (you want a nice thick jam)
- Position an oven rack in the center and preheat your oven to 375F degrees. Line two baking sheets with parchment paper.
- In a medium size bowl whisk together the flour, baking powder, ginger, and salt until well blended and set aside.
- In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until creamy and smooth.
- Add the egg and beat until the mixture becomes satiny, about 2 more minutes.
- Add the milk and vanilla and beat just to combine. (At this point the mixture may look curdled which is fine.)
- Add the jam with the mixer on low and beat for another minute.
- Add the flour mixture with the mixer on low, and beat just until everything is combined. (The dough will be very thick.)
- Scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are blended together.
- Spoon the dough by rounded teaspoonfuls onto the baking sheets, leaving at least an inch between mounds of dough.
- Bake the cookies, one sheet at a time, for 10 to 12 minutes until just firm and lightly browned around the edges. (The cookies will be on the pale side.)
- Remove from the oven and let the cookies rest on the cookie sheet for about a minute and the transfer them to wire racks to cool completely.
- Store in an airtight container at room temperature.
You Might Also Like:
- Applesauce Cookies
- Orange Hazelnut Olive Oil Cookies
- Cashew Chocolate Butterscotch Cookies
- Just Like Mrs. Fields' Chocolate Chip Cookies
- Black Forest Cookies
- Chocolate Drizzled Coconut Macaroons
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