Split Seconds
During the weeks before Christmas, the smell of baking cookies wafts through most houses, there are cookie exchange parties and lots of treats in offices. Β Even families that hardly ever bake during the rest of the year, find themselves congregating in the kitchen and pulling out the butter, flour and eggs. We’ve all seen the sappy commercials and cheesy Christmas movies with a grandma in the kitchen baking with her grandkids and all the other similar scenes. It’s so predictable, but gives you a cozy, warm feeling anyway:). I’m such a sucker for corny things like that.
We always baked many, many Christmas cookies in our family and would give them away and munch on them ourselves all Christmas season. There are some cookies that we only bake around the holidays, but there are others that we make over and over again all year long.
This recipe was given to me by my cousin, Veronika. She and I were best friends growing up. We had so much in common and cooking and baking was one of them. Unfortunately, their family moved to Minnesota when we were still small, so I was devastated that my kindred spirit was miles away. Anyway, one Thanksgiving a few years ago, we had a family reunion in Minnesota and while we were there, Veronika made a batch of these cookies. I knew I needed to have the recipe as soon as I put one in my mouth. Ever since then, this has been a favorite to make all year long.
Since then, I have found out that this is a very popular recipe all over the country. Taste of Home has the same recipe on their website, and there are many other versions of these cookies. They are the best tender, buttery cookies and take only minutes to make. Thanks for the great recipe, Veronika!
Ingredients:
3/4 cup butter, softened to room temperature
2/3 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raspberry jelly or preserves (or any kind of jam that you like)
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easier cleanup later, or you can just use an ungreased cookie sheet.
Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.
Add the egg and vanilla. Mix to combine. 
In a medium bowl, mix the flour, baking powder and salt. Add to the butter mixture and mix just until combined. Do not over mix.
Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x 3/4 inch log. 
Make an indentation in the center of each log, using your finger or the back of a wooden spoon.
Fill the center of each log with about 2 Tablespoons of jam. 
I usually use seedless raspberry jam, but any jam will work in this recipe.
Bake in the preheated oven for 15-20 minutes, just until the edges are lightly golden. 
Cool the cookies and then cut them on a diagonal into 3/4 inch pieces. You will have 55-65 cookies.
- ¾ cup butter, softened to room temperature
- ⅔ cup sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup raspberry jelly or preserves (or any kind of jam that you like)
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easier cleanup later, or you can just use an ungreased cookie sheet.
- Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.
- Add the egg and vanilla. Mix to combine. In a medium bowl, mix the flour, baking powder and salt. Add to the butter mixture and mix just until combined. Do not over mix.
- Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x ¾ inch log. Make an indentation in the center of each log. Fill the center of each log with about 2 Tablespoons of jam. I usually use seedless raspberry jam, but any jam will work in this recipe.
- Bake in the preheated oven for 15-20 minutes, just until the edges are lightly golden.
- Cool the cookies for about 10 minutes and then cut them on a diagonal into ¾ inch pieces.
26 Comments
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Marina |Let the Baking Begin!
Oh these must be so good! I bet it’s the same dough as they use for thumbprint cookies…
olgak7
It probably is:). I love the simple taste.
Julia
Mmmmmmmm!! Too bad we ran out of jam :/ can’t wait to try!! Thanks :)))
olgak7
Awww! I know the feeling, Julia:). I hate when I want to bake something and we don’t have an ingredient! Ha ha.
Lesya
Made these tonight. Perfect for a last minute company! For people that do not like too sweet, can use red currant jam. Thank you, Olga, for the recipe!
olgak7
I’ve made them for unexpected company many times:). I’m so glad you liked these cookies, Lesya. I love red currant jam too.
Yana
Hi Olga,
I made these last night and they turned out amazing π so soft and buttery.. Goes along perfect with some hot tea!!
olgak7
Yes! Hot tea is awesome with these simple little cookies. I’m glad you liked them, Yana.
alena
I use this recipe to make sugar cookies with my girls, except i also add almond extract:) i will definitely make it with jam, sounds really good:) and perfect for the gift baskets:) thank you Olga
olgak7
I’ve used the cookie recipe for other treats as well. It’s very versatile:).
Marina
Oh my these look so delicious, I want them now…lol too bad its time for bed so they’ll have to wait for tomorrow :(. Hah thanks so much Olga.
olgak7
I have the same problem – I usually start looking at gorgeous pictures of yummy food at night and then start craving it:). I hope you enjoy the cookies, Marina.
Yelena
These are soooo super delicious!! Reminds me of cookies Costco used to sell. My husband told me not to make these unless I want him to get fat. He literally Ate half plate the cookies at once.Thanks so much for the recipe π
olgak7
Ha ha! They are sure addicting. Once you eat one, it’s hard not to reach for another…. and another…. and another.
Milana
Yum! These cookies are amazing.
Thanks for sharing the recipe π
olgak7
You’re welcome:). I know how much you like these.
Liz
I’ve made a similar recipe as yours except I drizzle melted dark chocolate on top. Perfect combo:)
olgak7
Dark chocolate sounds delicious with these cookies, Liz! I’ll have to try that next time.
Ilona
Hi Olga,
Just wanted to stop by and tell you that these cookies are amazing. I baked them a couple hours ago and my husband and I are enjoying them with a cup of tea. I’ve been using your website for a year now and everything that I make is delicious! I made the volcano cake for Christmas and couldn’t @stop eating it:) thank you for everything! You are amazing and blessings through the rest of your pregnancy!
olgak7
That’s awesome, Ilona. Thanks for taking the time to let me know. I’m so glad you are enjoying the recipes.
Di
Hi Olga, thank you for this awsome recipe! I just took them out of the oven and they are delicious! My house smells amazing too π
olgak7
That’s wonderful, Di.
The smell of homemade sweets is the best aromatherapy:).
Olga
Oh they absolutely delicious! Thank you so much Olga!
Was wondering for the next time I make them….to make double batch and freeze unbaked cookies. So it’s even easier haha .
Have you tried that method? Did it work?
Thnx a lot dear! Blessings to your growing family π
olgak7
I think it would work, Olga.
I’ve never done it myself with these particular cookies, but I have frozen many other cookie doughs with great success.
Tzivia
Hello olya darlin made these cookies on Sunday experimented with three different flavors of jam preserves apricot (my favorite) raspberry and strawberry they came out a bit crumbly but nevertheless regardless they are so yummy and delish love how the butter and the fruity jams preserves compliment each other definitely am gonna be making these again thanx so much for sharing this recipe cheers
olgak7
That’s a lot of delicious jam combinations, Tzivia:). I’m happy that you enjoyed the cookies.