Sweet jammy filling stuffed inside of a classic sugar cookie. These cookies are so good and addicting to eat.
The inspiration...
My inspiration in baking is a mixture of what am I in the mood to try and what do I have in my pantry. For these cookies, I had way too much jam in my kitchen pantry and I thought why not use the jam in cookies. I grew up eating sugar cookies. Sugar cookies are a classic favorite when you are a kid. They are simple in taste and oh so sweet with every bite you take. I wanted to jazz up the classic sugar cookie by adding jam-filled inside the sugar cookie.
These cookies are absolutely delicious! It is always fun to have a surprise filling on the inside. It is a nice explosion of flavor in your mouth. The cookies are beautifully soft and the jam oozes out of the cookie as it bakes. It is a fun cookie to make in the kitchen and even more, fun to enjoy eating these cookies with friends!
About the baking process...
I am not going to lie the creation of these cookies started out a little bit of a disaster. The first problem I had is the jam kept exploding out of the cookie because I did not stuff the cookies properly. The second issue I had was the cookies would spread really quickly because the dough was too wet.
As always with baking, it is a process and takes a mixture of art and science to make the perfect recipe. The cookie dough is a classic sugar cookie recipe as the base. You need the dough to not be too wet when you are working with it but it needs to be soft enough so you can shape the cookies. I would recommend refrigerating the dough before rolling out the cookies and before baking. It will ensure that cookies don't fall apart in the oven. Although, it is always possible to rescue cookies. If your cookies spread too much in the oven you can shape the cookies after they are baked.
A few tips...
Berry jam - you can use any jam you would like inside these cookies. I used a raspberry jam for the filling. When you are stuffing you only need a small teaspoon of jam filling and then cover the filling completely with sugar cookie dough. Be careful not to overstuff the cookies because the cookie will explode in the oven when baking.
Sprinkles - for me all sugar cookies should have sprinkles on top or inside. I used tiny pink sprinkles to roll the sugar cookies in. Any type of sprinkle will do to jazz up these cookies.
Rolling the dough - you will need to make a nice indent in each cookie dough to make sure you can stuff the cookies with jam. Once you have stuffed the cookies, roll the dough in sprinkles and place it on a baking sheet.
Storage - these cookies will last the week in an air-tight container. They stay soft and delicious even at the end of the week. They are absolutely delicious sugar cookies!
Jam Stuffed Sugar Cookies
Serving size: 16 cookies
Total Time: 45 minutes
1 cup unsalted butter
1 1/2 cups granulated sugar
1 egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup berry jam
sprinkles, for topping
Step 1: In a standing mixer with the paddle attachment, blend the softened butter and sugar for about 3 minutes, until light and fluffy.
Step 2: Add in the egg and vanilla. Mix for 5 minutes, until the batter doubles in volume and is pale in color.
Step 3: Fold in the flour, baking powder, baking soda, salt until the cookie dough forms and the flour is fully combined. Refrigerate dough for at least 30 minutes.
Step 4: On a baking pan with parchment paper, scoop 1 tablespoon of cookie dough, roll the dough into a ball, make a well in the center to add 1 teaspoon of jam, cover the jam with another 1 tablespoon of cookie dough. Roll the cookies in a bowl of sprinkles and then place the stuffed cookie dough balls on the baking sheet. Bake for 10 minutes or until the cookies are golden brown. Let cool and enjoy!
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