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Crispy cookies with jam

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Easy 14 wyświetleń ~17.40 PLN - (0)
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Description

Crispy cookies with jam are classic, small cookies made from delicate, buttery shortcrust pastry filled with aromatic jam. Perfect for New Year's Eve 2025 as part of a sweet buffet — they look elegant, are easy to serve on a platter, and you can prepare different jam flavors to please your guests. They have a pleasant, crunchy texture on the edges and a soft interior with the jam; when dusted with powdered sugar, they look very impressive. They pair wonderfully with coffee, tea, a glass of milk, or as a small sweet snack at parties. The recipe includes tips for beginner cooks, describing the technique for preparing the dough, shaping the cookies, and baking time.

Składniki (10)

Servings:
30
  • Wheat flour 300 g
  • Butter 200 g
  • Powdered sugar 100 g
  • Egg 1 szt.
  • Baking powder 5 g
  • Vanilla (vanilla extract) 1 łyżeczka
  • Raspberry jam 200 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for dusting 40 g
  • Grated lemon zest 6 g
💰 Szacowany koszt dania: ~17.40 PLN (0.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dough

1

Prepare the ingredients and tools: take the butter out of the fridge a moment before starting so it is cold, and take the egg out 30-60 minutes earlier to reach room temperature. Prepare a large bowl, a grater for the butter or a pastry cutter, a rolling pin, baking paper, and a baking tray. Weigh all the ingredients according to the list.

Ingredients: Butter, Egg, Wheat flour, Powdered sugar, Salt, Baking powder, Vanilla (vanilla extract), Grated lemon zest
Use a large metal or plastic bowl; it's best to have a kitchen scale. Do not melt the butter — it should be cold. If you don't have a scale, use a measuring cup, but a scale gives consistent results.
2

In a large bowl, sift the flour (300 g) together with the baking powder (5 g) and salt (1 g). Sifting will aerate the flour and remove any lumps. Mix the dry ingredients with a wooden spoon.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve to sift the flour. If you don't have a sieve, gently mix the dry flour with a fork for 30 seconds.
3

Cut the cold butter (200 g) into small pieces (cubes about 1 cm). Add the butter cubes to the sifted flour. It’s easiest to rub the butter with your fingers in the bowl or use a pastry cutter. Quickly rub the butter into the flour until a mixture with the consistency of coarse crumbs is formed (the size of the crumbs should be like coarsely ground breadcrumbs).

Ingredients: Butter, Wheat flour
Use a pastry cutter or two knives to cut in the butter if you don't want to warm the butter with your hands. Work quickly so the butter doesn't soften.
4

Add powdered sugar (100 g), grated lemon zest if using (6 g), and vanilla extract (5 g) to the mixture. Mix briefly. Then add the whole egg (60 g). Use a fork or silicone spatula to incorporate the egg into the flour-butter mixture until the ingredients start to combine. The dough will still be a bit crumbly and lumpy — this is normal.

Ingredients: Powdered sugar, Grated lemon zest, Vanilla (vanilla extract), Egg
If you don't want to use your hands, briefly mix with a dough hook mixer (in pulses) for no longer than 10-15 seconds to avoid overheating the butter.
5

Quickly knead the dough by hand on a lightly floured countertop or finish in a bowl. Gather all the crumbs and press them into a uniform, smooth ball. Do not knead for too long — 30-60 seconds of kneading is enough until the mixture stops crumbling and forms a uniform ball. If the dough is too dry, add 5-10 g of cold water; if too sticky, add 10 g of flour.

Ingredients: Wheat flour, Butter, Egg
Use a wooden spatula to gather the ingredients. The dough is ready when it doesn't stick too much to your hands upon touch and has a uniform texture.

Shaping

6

Flatten the dough into a disk about 2-3 cm thick. Wrap tightly in plastic wrap and place in the refrigerator for at least 30 minutes (up to 2 hours). Chilling will make rolling easier and prevent the butter from sticking.

Ingredients: Wheat flour, Butter, Egg
If you're in a hurry, place the dough in the freezer for 15-20 minutes, but be careful not to let it harden completely. Chilled dough is less sticky and easier to cut patterns.
7

Preheat the oven to 180°C (top and bottom heat; no convection). Take the chilled dough and divide it into two parts for easier rolling. Lightly sprinkle the work surface with flour (a little, about 10 g) and roll out one part of the dough to a thickness of about 3-4 mm. Use the rolling pin with even pressure, turning the dough a quarter turn every few rolls to maintain an even shape.

Ingredients: Wheat flour
Use a 40 cm rolling pin for convenience. If the dough starts to stick, apply a thin layer of flour to the rolling pin and the work surface — don't overdo it, as too much flour will dry out the dough.
8

Cut out circles from the rolled dough using a cutter with a diameter of 4-6 cm. From half of the circles, cut out smaller circles or stars in the center (these will be the lids with a hole through which the jam will be visible). Transfer the cookies to a baking sheet lined with parchment paper, leaving about 2 cm of space between the cookies.

Ingredients: Wheat flour
Use a thin spatula or a wide knife to transfer the cookies so as not to deform their shape. If the edges are uneven, gently press them down with your finger.
9

Place about 6 g of jam on the center of each uncut (bottom) circle using a teaspoon. Gently spread the jam, leaving about a 3-4 mm edge so that the jam does not overflow during baking. Cover it with a circle with a hole, pressing the edges with your fingers to seal the layers.

Ingredients: Raspberry jam
Use a teaspoon or a small spatula. Do not add too much jam — excess will overflow during baking.

Baking

10

Place the baking sheet in the preheated oven and bake the cookies for 10-14 minutes at 180°C. Bake in the middle of the oven. Watch the cookies from the 8th minute — they should be golden at the edges, while the center remains slightly pale. After 10-14 minutes, remove the baking sheet.

Ingredients: Raspberry jam
The best is a standard oven tray. Baking with convection will shorten the time by 1-2 minutes and may speed up browning, so adjust the time. The cookies are ready when the edges are uniformly light brown and easily come off the parchment paper.
11

After removing from the oven, leave the cookies on the baking sheet for 2-3 minutes, then gently transfer them to a rack to cool completely. Be careful — the jam can be very hot right after baking.

Use a flat spatula to lift the cookies. If the bottom is raw after 14 minutes, you can bake the next batch for an additional 1-2 minutes.

Decoration

12

Once the cookies are completely cool (after about 20-30 minutes from taking them out), dust them evenly with powdered sugar (optional 40 g) through a sieve or a special powder sifter. Arrange them on a platter or in a cookie box.

Ingredients: Powdered sugar for dusting, Grated lemon zest
Sprinkle on the cold cookies — on warm ones, the powdered sugar will dissolve and lose its effect. Additionally, you can add lemon zest to enhance the flavor.

Serving

13

Arrange the cookies on a flat platter in a single layer or in a decorative transport box. Serve at room temperature. If you are making them for New Year's Eve, you can arrange different flavors of jams (raspberry, apricot, strawberry) so that guests have a choice.

Ingredients: Raspberry jam
For serving, use a flat platter with a diameter of 30 cm or several small plates. Store the cookies in an airtight container between layers of baking paper to prevent them from sticking together.

Fun Fact

💡

Similar jam cookies have their roots in European baking traditions; versions with a hole in the middle resemble Austrian or German cookies known as 'Linzer' or 'Spitzbuben', particularly popular during the holiday season.

Best for

Sylwester 2025 słodkie bufety przyjęcia kawiarniane święta i spotkania rodzinne

Tips

🍽️ Serving

Serve at room temperature on a decorative platter. You can prepare several flavors of jam and mix the shapes of the cookies for variety. Serve coffee, tea, dessert liqueurs, or chocolate fondue as a dip with the cookies.

🥡 Storage

Store in an airtight container at room temperature for 3-4 days. To refresh slightly soft cookies, place them in a preheated oven at 150°C for 5-10 minutes (briefly) or in the microwave for a few seconds — be careful not to overheat. The dough can also be frozen: shaped, unbaked cookies wrapped in foil for up to 1 month; bake directly from frozen, adding 1-2 minutes to the baking time. Baked cookies can be frozen for up to 2 months in an airtight container with layers separated by paper.

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