11 Christmas Cookie Jelly Centers Fruit-Filled

Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies are a delightful holiday treat that combines a buttery, melt-in-your-mouth cookie with a sweet and tart raspberry jam center. These cookies are not only visually appealing with their inviting thumbprint filled with vibrant jam, but they also deliver a perfect balance of flavors that makes them a favorite during the festive season. Easy to make and great for sharing, they are sure to please everyone at your holiday gatherings.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or a stand mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, typically about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter-sugar mixture until well combined. Make sure to scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for 30 minutes. This helps the cookies maintain their shape while baking.
6. Form the Cookies: Once chilled, remove the dough from the refrigerator. Use a tablespoon or cookie scoop to portion out the dough into balls, roughly 1 inch in diameter. Place them on the prepared baking sheets about 2 inches apart.
7. Create Thumbprints: Using your thumb or the back of a small measuring spoon, press down gently in the center of each cookie ball to create an indentation or “thumbprint”. Be careful not to press too hard; you want to leave a nice well for the jam.
8. Fill with Jam: Spoon about 1 teaspoon of raspberry jam into each thumbprint, filling it generously without overflowing.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are just starting to turn golden around the edges. Keep an eye on them to avoid overbaking.
10. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Optional Powdered Sugar Dusting: If desired, once the cookies are completely cool, you can lightly dust them with powdered sugar for a beautiful finishing touch.

Enjoy your homemade Raspberry Jam Thumbprint Cookies, perfect for holiday celebrations or as a sweet gift for loved ones!

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Apricot Gingerbread Cookies

Apricot Gingerbread Cookies are a festive holiday treat that combines the warm spices of gingerbread with sweet and chewy apricot pieces. These cookies are bursting with flavor and are perfect for spreading holiday cheer. Their unique combination of spices and fruit makes them a delightful addition to any cookie platter during the festive season.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Molasses: Beat in the egg and molasses to the creamed butter and sugar mixture until well incorporated, making sure to scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
6. Fold in Apricots: Gently fold the chopped dried apricots into the cookie dough until they are evenly distributed throughout.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and place it on the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten the Cookies: Use the back of a fork or your fingers to gently flatten each cookie slightly; this helps them bake evenly.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still slightly soft.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
11. Dust with Powdered Sugar: If desired, dust the cooled cookies with powdered sugar for a festive touch before serving.

Enjoy your delightful Apricot Gingerbread Cookies with friends and family during the holiday season!

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Cranberry Orange Shortbread Treats

Cranberry Orange Shortbread Treats are a delightful twist on traditional shortbread cookies, incorporating the tartness of cranberries and the bright citrus flavor of orange. These buttery, crumbly cookies are perfect for holiday gatherings or as a sweet snack any time of the year. With their festive colors and rejuvenating taste, they are sure to be a hit!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with granulated sugar and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Flavorings: Stir in the orange zest, fresh orange juice, and vanilla extract into the creamed mixture until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture. Mix until just combined; be careful not to overmix.
6. Fold in Cranberries: Gently fold the chopped dried cranberries into the cookie dough until evenly incorporated.
7. Scoop and Shape the Dough: Using a tablespoon or cookie scoop, portion out the dough and roll it into small balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten the Cookies: Gently press each ball with the bottom of a glass or your fingers to flatten them slightly, maintaining a circular shape.
9. Bake the Treats: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
11. Store or Serve: Once cool, serve the Cranberry Orange Shortbread Treats immediately, or store them in an airtight container for up to a week. Enjoy!

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Strawberry Cream Cheese Cookies

Strawberry Cream Cheese Cookies are a delightful dessert that combines the sweet, fruity flavor of strawberries with the rich creaminess of cream cheese. These cookies are soft and chewy, with a lovely pink hue that makes them visually appealing for any occasion, especially during spring and summer celebrations. The combination of flavors is sure to impress family and friends alike!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and unsalted butter together until creamy and smooth, about 2-3 minutes.
3. Add Sugars and Egg: Gradually add the granulated sugar and brown sugar to the creamed mixture, mixing until well blended. Add the egg and vanilla extract, beating again until fully incorporated.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Fold in Strawberries: Gently fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
9. Cool the Cookies: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Dusting: Once cooled, if desired, sprinkle the cookies with powdered sugar for an extra touch of sweetness and presentation.

Enjoy these delightful Strawberry Cream Cheese Cookies that are sure to bring a smile to anyone who tastes them!

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Blueberry Almond Sugar Cookies

Blueberry Almond Sugar Cookies are a delightful treat that fuses the tartness of fresh blueberries with the nutty flavor of almonds. These cookies are soft, chewy, and have a delightful hint of almond essence, making them perfect for any gathering or just a cozy afternoon snack. Enjoy them with a cup of tea or coffee!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Almond Extract: Add the large egg and almond extract to the creamed mixture. Beat until well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Fold in Blueberries: Gently fold in the washed fresh blueberries, ensuring they are evenly distributed in the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and place it on the prepared baking sheet, spacing them about 2 inches apart.
8. Top with Almonds: Sprinkle sliced almonds on top of each cookie dough ball before baking for added texture and flavor.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are barely golden and the cookies are set.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Optional Dusting: If desired, lightly dust the cooled cookies with powdered sugar before serving. Enjoy!

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Lemon Honey Sandwich Cookies

Lemon Honey Sandwich Cookies are a revitalizing and delightful treat perfect for any occasion. These soft, buttery cookies are enhanced with the zing of lemon zest and the natural sweetness of honey, then sandwiched together with a creamy lemon filling. They make for a charming addition to your dessert platter or a sweet snack to enjoy with tea or coffee.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
3. Add Honey and Egg: Mix in the honey, egg, and lemon zest until well combined. Scrape down the sides of the bowl as needed.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
6. Shape and Scoop: Using a tablespoon or cookie scoop, portion out the dough and roll it into small balls. Place them on the prepared baking sheets about 2 inches apart.
7. Flatten the Dough: Gently press each ball down with the bottom of a glass or your palm to flatten them slightly.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. Prepare the Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
10. Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous amount of the cream cheese filling on the flat side of one cookie, and top it with another cookie, flat side down. Press gently to sandwich them together.
11. Serve and Enjoy: Repeat until all cookies are assembled. Serve immediately or store in an airtight container in the refrigerator for up to a week. Enjoy the revitalizing lemony goodness!

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Cherry Vanilla Blossom Cookies

Cherry Vanilla Blossom Cookies are a delightful treat that combines the sweetness of cherries with the aromatic flavor of vanilla. These soft, chewy cookies are perfect for any occasion, especially during the festive season. With a beautiful blush color and a lovely floral scent, they not only taste amazing but also have an inviting appearance that makes them perfect for sharing.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until a soft dough forms, being careful not to overmix.
6. Fold in Cherries: Gently fold in the chopped dried cherries using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and place the balls onto the prepared baking sheet, leaving about 2 inches of space between each ball.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once the cookies have cooled, lightly dust them with powdered sugar for a beautiful presentation.

Enjoy these Cherry Vanilla Blossom Cookies as a delightful snack or a sweet addition to your holiday gatherings!

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Peach Cobbler Cookie Cups

Peach Cobbler Cookie Cups are a delightful and creative twist on the classic peach cobbler dessert. These cookie cups feature a soft, buttery cookie base that’s filled with a sweet, spiced peach filling, reminiscent of the traditional cobbler dish. Topped with a sprinkle of crumbly streusel, these bite-sized treats are perfect for summer gatherings, potlucks, or just a cozy night in.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a muffin tin or lining it with cupcake liners.
2. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined, scraping down the sides of the bowl as necessary.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well blended.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft dough forms.
6. Scoop Cookie Dough: Use a cookie scoop or tablespoon to portion out the dough. Place each portion into the prepared muffin tin, pressing down gently to form a cup shape. Make sure to leave enough dough for the tops.
7. Prepare Peach Filling: In a medium bowl, combine the diced peaches, ground cinnamon, ground nutmeg, cornstarch, and brown sugar. Toss everything together until the peaches are well coated.
8. Fill Cookie Cups: Spoon the peach filling into each cookie cup, filling them generously but ensuring not to overflow.
9. Make Streusel Topping: In another bowl, combine the rolled oats, a bit of brown sugar, and the additional butter. Mix with your hands or a fork until crumbly.
10. Top and Bake: Sprinkle the streusel topping evenly over the filled cookie cups. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cookie edges are golden brown and the filling is bubbly.
11. Cool and Serve: Allow the Peach Cobbler Cookie Cups to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

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Blackberry Oatmeal Cookies

Blackberry Oatmeal Cookies are a delightful fusion of chewy oats and sweet, tart blackberries, making them a perfect snack for any occasion. These cookies are hearty and satisfying, combining the wholesome goodness of oats with the fruity flavor of fresh or frozen blackberries. They make an ideal treat for afternoon tea or a quick breakfast on the go, brimming with flavor and nutrition.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until everything is well combined. Be sure to scrape down the sides of the bowl to affirm even mixing.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and ground cinnamon until fully incorporated.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
6. Fold in Blackberries: Gently fold in the blackberries, taking care not to crush them too much, as this will help preserve their shape in the cookies. If using, fold in the chopped nuts for added texture.
7. Scoop Cookie Dough: Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheet. Leave space between each cookie, as they will spread a little while baking.
8. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will firm up as they cool.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious blackberry oatmeal cookies!

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Mixed Berry Filled Linzer Cookies

Mixed Berry Filled Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a buttery almond dough and a luscious filling of mixed berry jam. These cookies are a perfect treat for any occasion, offering a sweet balance of flavors and a beautiful presentation thanks to their cut-out tops. With their delicate texture and vibrant filling, they make an excellent addition to holiday cookie platters or as a special dessert.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract, mixing until well combined. Verify to scrape down the sides of the bowl for thorough mixing.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt until well combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix. The dough should be soft but not sticky.
6. Chill the Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll out.
7. Roll Out Dough: Once chilled, on a lightly floured surface, roll out one dough disc to about ¼ inch (6mm) thick. Use a round cookie cutter to cut out shapes, and then use a smaller cutter to cut out the center of half of the cookies.
8. Transfer to Baking Sheet: Place the cut-out cookies onto the prepared baking sheets, leaving some space between them.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Assemble Cookies: Once cooled, spread a generous amount of mixed berry jam on the solid cookies. Top with the cookies that have cut-outs, gently pressing them together.
11. Dust with Powdered Sugar: If desired, dust the top of the layered cookies with powdered sugar for a festive touch.
12. Serve and Enjoy: Serve your Mixed Berry Filled Linzer Cookies and enjoy their delightful texture and flavor. Store any leftovers in an airtight container at room temperature for up to a week.

Spiced Plum Meringue Cookies

Spiced Plum Meringue Cookies are a delightful blend of crunchy meringue and the warming flavors of spiced plum, making them a perfect treat for the festive season. These cookies feature a light, airy texture that melts in your mouth, paired with a luscious plum filling that enhances their sweet flavor. They are elegant enough for a holiday dessert table yet simple enough to make any day special.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper to help prevent the meringues from sticking.
2. Beat Egg Whites: In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form, about 2-3 minutes.
3. Add Sugar Gradually: Increase the mixer speed to high, and gradually add the granulated sugar one tablespoon at a time. Continue beating until the mixture becomes glossy and stiff peaks form, which should take about 5-7 minutes.
4. Incorporate Vanilla and Spices: Once the meringue has reached stiff peaks, gently fold in the vanilla extract, ground cinnamon, and ground nutmeg. Be careful not to deflate the meringue.
5. Pipe Meringue Shapes: Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe small rounds or rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake Meringues: Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours. The meringues should feel dry and crisp to the touch. Turn off the oven, leave the meringues inside, and let them cool completely for 1 hour.
7. Prepare Plum Filling: Once cooled, spoon about 1 teaspoon of plum preserves or jam onto the flat side of half of the meringues. If desired, sprinkle with chopped nuts for added texture.
8. Assemble Cookies: Gently place the remaining meringues on top of the ones with the plum filling to create sandwich cookies.
9. Serve or Store: Serve immediately or store in an airtight container at room temperature for up to a week. Enjoy your Spiced Plum Meringue Cookies!