Jam Filled Cookies

If you are looking to make a cookie that stands out from the crowd, you have come to the right place. These Jam Filled Cookies are not just delicious and easy to make, they are beautiful. What is great about these cookies is that you can use just about any jam you have on hand. Orange is gorgeous but so is a deep purple or pink, depending on the fruit or berry you’re using for these Jam Filled Cookies.

Baking is a ton of work, but it can be kind of relaxing, too, if you take it slow or do it with friends and family. Thumbprint cookies are one of my favorite varieties. They are just so beautiful with the bright colors on top. They’re also easy to make a little bit healthier without compromising taste or texture. They are simple and turn out fabulously – perfect for a cookie swap or gift. I used both apricot and pomegranate jams to mix it up a bit, and they looked like little gems when they were first pulled out of the oven.

Do you agree that cookies are underrated? They’re fun to make, bite-sized, and super easy to freeze. Freezing them is a great trick if you want to enjoy cookies later in portions that fit your specific goals. Plus, cookies make a fantastic gift or a thoughtful treat for a friend in need—nothing brightens someone’s day quite like homemade baked goods.

I love these Jam-Filled Cookies for a post-work snack or a sweet treat after dinner. If you’re in the mood for something different, my No Bake Chocolate Coconut Haystacks are trending right now, and my Black Bean Protein Brownies are always a hit at parties. Check those out on the blog for even more inspiration and to practice your baking skills.

Cookies with Health Benefits?

One of the best things about cookies is how easily you can boost their nutritional value. You can keep that classic “treat” vibe while adding whole wheat flour, nuts, seeds, fruits, or even whole grains like oats. I almost always reduce the amount of added sugar in my recipes, and I enjoy experimenting with alternatives to butter, which is high in saturated fat.

Of course, cookies are traditionally made with fat and sugar—and they don’t always need to be super healthy. But as a registered dietitian and recipe developer, I love finding ways to make my food both delicious and a little more nutritious. These Jam-Filled Cookies strike a great balance between being a treat and having wholesome ingredients that you can feel good about.

Making the Jam Filled Cookies

There are a lot of reasons to make a recipe vegan. Whether you’re entertaining vegan company or have friends or family with food allergies that require vegan baking, I hope these tips make it easier and a little more fun for you.

Prep your baking tools

When you’re ready to make these cookies, preheat your oven to 350°F and line a baking sheet with parchment paper. If you don’t have a silicone baking liner yet, let me tell you—it’s life-changing. I recently got one, and I now use it several times a week. No more endless scrubbing after a baking mishap! Trust me, it’s worth every penny.

Mix the dry ingredients

I love to keep cookie recipes simple, starting with the dry ingredients. Combine your flour (I like mixing whole wheat and white flour for a denser cookie, but feel free to use only white flour if you prefer a softer texture), salt, and a touch of cinnamon. If you’re not a fan of cinnamon, feel free to skip it—or get creative with other spices!

Cream the wet ingredients

Next, whip up the wet ingredients. Cream together butter (vegan or regular, your choice!) and sugar until smooth and fluffy. Stir in vanilla extract and almond extract for a nutty, fragrant touch. If you’re going the vegan route, use your favorite plant-based milk; soy and oat are great choices because they have a better fat balance for baking. If you’re not vegan, feel free to stick with traditional butter and  dairy milk instead.

Combine the wet and dry mixtures

Now comes the fun part—combining the wet and dry ingredients. Mix them together until a smooth dough forms. If the dough feels too sticky, pop it in the fridge for about 20 minutes to firm up.

Shape and fill the cookies

Roll the dough into small balls and place them on your prepared baking sheet. Here’s where these cookies earn their name—use your thumb to press a small dent into each ball, being careful not to crack the edges. Alternatively, a small spoon works well, too. Fill each dent with about half a teaspoon of your favorite jam. This is your chance to get colorful—mix and match different jams for a vibrant tray of cookies!

Bake and cool

Bake for 10–12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Remember, the jam will stay hot for a while, so try to resist sneaking one right away!

One of my favorite parts of this recipe is that it’s endlessly customizable. Experiment with different spices, flours, or jam flavors to make these cookies your own. Whether you stick with the vegan version or opt for the buttery classic, I’d love to hear how they turn out for you. Share your tweaks and successes in the comments. 

Jam Filled Cookie FAQs

Can I use regular butter and milk instead of plant-based?
Of course! As mentioned above, regular butter and milk work perfectly in this recipe.

What if I only have one type of flour?
No problem! All-purpose flour works great. Just avoid using 100% whole wheat, as it can make the cookies too dense.

How can I make these gluten-free?

You make these gluten-free by using a gluten-free flour like Bob’s Red Mill gluten free flour blend.

Can I skip the almond extract?
Sure thing! If almond isn’t your thing, stick with vanilla or experiment with other extracts like orange or lemon.

How long do these cookies last?
Stored in an airtight container, they’ll stay fresh for 3–4 days. You can also freeze them for up to 3 months—just thaw before serving!

If you need more dessert recipes, be sure to check out my:

Coconut Oat Chocolate Chip Cookies

Cocoa Peanut Butter Brownies

Strawberry Lemon Zest Cupcakes

Gluten-Free Chocolate Gingerbread Cupcakes

Gluten-Free Champagne Vanilla Cupcakes

Jam Filled Cookies

These gorgeous little treats are colorful and just a little healthier than your average cookie. Plus, they're deliciously vegan!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: Americana

Keyword: jam filled cookies

Prep Time: 15 minutes minutes

Cook Time: 17 minutes minutes

Servings: 30 cookies

Calories: 89kcal

Author: Ginger Hultin

Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 1 cup whole wheat flour
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 cup sugar
• ▢ 3/4 cup softened vegan butter
• ▢ 2 tablespoons unsweetened non-dairy milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/2 teaspoon almond extract
• ▢ 1/4 cup apricot or raspberry jam

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the flours, cinnamon, salt, and baking powder.
• In a separate bowl, beat the sugar and butter substitute until fully incorporated and fluffy with air.
• Add the milk and the vanilla and almond extracts to the wet mixture and blend thoroughly. Then pour the wet ingredients into the dry ingredients and stir well to create a dough.
• With your hands, roll 2 tablespoons of the dough into a ball and place it on the prepared baking sheet. Repeat this until the sheet is full.
• Use your thumb to make a large indentation in the middle of each cookie. Add about 1 teaspoon of jam to the center of each indentation.
• Bake for 14 to 17 minutes or until lightly golden. Cool on a cooling rack for 10 to 15 minutes.

Nutrition

Serving: 1g | Calories: 89kcal | Carbohydrates: 11.2g | Protein: 1.1g | Fat: 4.6g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 71mg | Potassium: 20mg | Fiber: 0.7g | Sugar: 4.8g

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