baking · cooking · Dessert

Jam n’ Butter Cookies

I was inspired by a recipe on Bob’s Red Mill flour package (see, someone DOES make those!). I changed it so Alistaire could eat them, doubled the recipe and used a different jam – but in the end it was an amazing cookie that the boys can’t stay out of. These cookies are crisp, buttery and well, even the dough is hard to stay out of!


Jam n’ Butter Cookies


  • 3½ cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tsp baking powder
  • 1½ cups butter (3 sticks), softened
  • 1 1/3 cups granulated sugar + more for rolling
  • 1 Tbsp Ener-G Foods Egg Replacer + ¼ cup warm water (or 2 large eggs)
  • 2 tsp pure vanilla extract
  • 8 ounces jam


Preheat oven to 350°, line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, salt and baking powder.

In a stand mixer, beat butter and sugar until fluffy. Add in Ener-G mixture and vanilla, beat in. Add in dry ingredients, beat on low until flour is mixed in, turn up to medium and beat till smooth.

Make balls with a 1 Tablespoon disher, add some sugar to a shallow bowl, and roll each ball in it. Place 12 on a baking sheet, make a gentle depression with your finger, drop in about ½ tsp or so of jam.

Bake for 15 to 17 minutes, until golden. Let cool on trays for 5 minutes, then transfer to a cooing rack.

Cookies become crisp once cool, and store well in an airtight container, or frozen.

Makes about 4 dozen cookies.

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