15 Jam‑Filled Christmas Cookie Recipes (Prettiest Ever)

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are delightful, buttery cookies featuring a sweet and tangy raspberry jam in the center, making them a perfect treat for festive gatherings or holiday cookie exchanges. Their simple preparation and charming appearance make them a favorite among cookie lovers, providing a burst of flavor with every bite.

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
3. Add Egg Yolks and Vanilla: Add the egg yolk and vanilla extract to the creamed butter mixture. Continue to mix until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
6. Form the Cookies: Scoop out about 1 tablespoon of dough and roll it into a ball. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Create Thumbprint Wells: Using your thumb or the back of a spoon, gently press down in the center of each cookie to create a well for the jam.
8. Fill with Jam: Spoon a small amount of raspberry jam into each well. Be careful not to overfill; the jam should stay inside the well during baking.
9. Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
10. Cool and Serve: 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. If desired, dust with powdered sugar before serving.

Enjoy your delicious Raspberry Thumbprint Cookies with a festive spirit!

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Linzer Cookies With Almonds

Linzer Cookies With Almonds are a classic holiday treat originating from Austria, characterized by their delicate almond flavor and a tasty fruit filling sandwiched between two buttery, spiced cookies. These delightful treats are often dusted with powdered sugar, making them both beautiful and irresistible. Perfect for sharing during the festive season or enjoying with a warm cup of tea, Linzer cookies boast a wonderful balance of nuttiness and sweetness.

Cooking Instructions

1. Preheat the Oven: Begin by preheating 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, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat them together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg Yolk and Flavorings: Incorporate the egg yolk, vanilla extract, and ground cinnamon into the butter mixture, mixing until everything is well blended.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients. Mix on low speed until a soft dough forms, avoiding overmixing.
6. Chill the Dough: Divide the dough into two halves, flatten them into discs and wrap in plastic wrap. Refrigerate for at least 30 minutes to firm up.
7. Roll out the Dough: After chilling, remove one dough disc from the refrigerator. On a lightly floured surface, roll it out to about 1/8-inch thickness.
8. Cut Out Cookies: Using a cookie cutter, cut out shapes from the rolled-out dough and place them on the prepared baking sheets. Confirm you cut out an even number of shapes. For half of them, use a smaller cookie cutter to create a window in the center.
9. Bake Cookies: Bake the cookies in the preheated oven for about 10-12 minutes or until they are lightly golden around the edges. Remove from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Assemble the Cookies: Once the cookies are completely cool, spread a layer of fruit preserves on the flat side of the solid cookies. Top with the cookies that have the cut-out center, gently pressing them together.
11. Dust with Powdered Sugar: Finally, dust the tops of the cookies with powdered sugar before serving for a festive touch.
12. Enjoy: Serve your beautiful Linzer Cookies at gatherings or enjoy them as a delightful treat alongside your favorite beverages.

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Orange Marmalade Shortbread Cookies

Orange Marmalade Shortbread Cookies are a delightful twist on the classic shortbread, combining the rich, buttery flavor of the cookie with the zesty sweetness of orange marmalade. These cookies are perfect for the holiday season or any occasion where you want to impress with a sweet treat that is both sophisticated and simple to make. The addition of orange marmalade creates a burst of flavor that makes these cookies a standout.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to beat the ingredients together on medium speed until the mixture is light and fluffy, typically around 3-4 minutes.
3. Add Egg Yolk and Flavorings: Carefully mix in the egg yolk, vanilla extract, and orange zest until fully incorporated into the butter mixture.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until the dough comes together and is well combined.
6. Incorporate Orange Marmalade: Gently fold in the orange marmalade using a spatula, ensuring it’s spread throughout the dough without overmixing.
7. Shape the Dough: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten Cookies: Use a fork or the palm of your hand to lightly flatten each cookie ball into a disc shape.
9. Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
10. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness.

Enjoy your delicious Orange Marmalade Shortbread Cookies with a cup of tea or share them as festive gifts!

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Spiced Cranberry Jam-Filled Pastries

Spiced Cranberry Jam-Filled Pastries are a festive and elegant treat perfect for holiday gatherings or cozy winter evenings. These delightful pastries combine flaky, buttery dough with a sweet and tangy spiced cranberry jam filling that adds a unique twist to traditional baked goods. They are not only visually appealing but also bursting with flavor, making them a delightful choice for any dessert table.

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled cubed butter to the mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add Ice Water: Gradually add the ice water to the mixture, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough. Once combined, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Make the Filling: While the dough is chilling, combine the cranberry jam, ground cinnamon, ground nutmeg, and ground ginger in a small bowl. Mix well to incorporate the spices into the jam.
4. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Roll Out the Dough: Once chilled, remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/8 inch thickness. Use a sharp knife or a pastry cutter to cut the dough into squares or circles (about 3 inches in size).
6. Fill the Pastries: Place a teaspoon of the spiced cranberry filling in the center of each dough square or circle. Be careful not to overfill, as this may cause the pastries to leak during baking.
7. Seal the Pastries: Fold the dough over the filling to create a triangle or fold the circle in half to form a semi-circle. Press the edges together to seal, and use a fork to crimp the edges for an extra decorative touch.
8. Apply Egg Wash: Brush the tops of the pastries with the beaten egg to give them a golden color while baking.
9. Bake: Place the filled pastries on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown.
10. Cool and Dust: Remove the pastries from the oven and let them cool on a wire rack. If desired, dust with powdered sugar before serving for an elegant finish. Enjoy your Spiced Cranberry Jam-Filled Pastries warm or at room temperature!

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Strawberry Jam Sandwich Cookies

Strawberry Jam Sandwich Cookies are a delightful treat that combines two buttery, tender cookies filled with sweet and luscious strawberry jam. These cookies are not only visually pleasing with their sweet filling peeking out from between two cookie halves, but they also offer a delightful crunch and chewiness that makes them perfect for holiday gatherings or afternoon tea.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be cautious not to over-mix the dough.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. This will make it easier to handle and shape.
6. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Using a small cookie scoop or a tablespoon, scoop out the dough and roll it into balls. Place the balls onto the prepared baking sheets about 2 inches apart.
7. Flatten the Cookies: Using the bottom of a glass or your fingers, gently press down on each dough ball to flatten it slightly.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
9. Assemble the Sandwiches: Once the cookies are completely cooled, spread a generous teaspoon of strawberry jam on the flat side of half of the cookies. Top with another cookie, flat side down, to form a sandwich.
10. Dust with Powdered Sugar: If desired, lightly dust the tops of the sandwich cookies with powdered sugar for an added touch of sweetness and visual appeal.

Enjoy your delicious Strawberry Jam Sandwich Cookies with a cup of tea or coffee!

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Apricot Glazed Sugar Cookies

Apricot Glazed Sugar Cookies are sweet and chewy delights that come alive with a luscious apricot glaze, making them a perfect holiday treat. These cookies are light and buttery, with a rich flavor enhanced by the tart and sweet glaze. They are guaranteed to impress at any gathering and can be beautifully decorated to add a festive touch.

Cooking Instructions

1. Preheat the Oven: Begin by preheating 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, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, which should take about 3-4 minutes.
3. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Be certain to scrape down the sides of the bowl to include all ingredients.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to over-mix, as this can make the cookies tough.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling the dough will make it easier to handle and shape.
6. Shape the Cookies: After chilling, remove the dough from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Place them on the prepared baking sheets about 2 inches apart.
7. Flatten the Cookies: Lightly press down on each dough ball with the bottom of a glass or your fingers to flatten them slightly.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Apricot Glaze: In a small bowl, mix the apricot preserves and water until smooth. You can adjust the consistency by adding more water if needed.
10. Glaze the Cookies: Once the cookies are completely cooled, drizzle or spread the apricot glaze over the top of each cookie. For a finished look, dust the cookies with powdered sugar if desired.
11. Serve and Enjoy: Allow the glaze to set before serving. These Apricot Glazed Sugar Cookies are now ready to be enjoyed at any festive occasion!

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Lemon Curd Filled Butter Cookies

Lemon Curd Filled Butter Cookies are delightful, buttery treats with a zesty lemon curd filling that bursts with flavor. These cookies are perfect for holiday baking, offering a balance of rich and tangy tastes that are certain to please any crowd. The combination of a soft, melt-in-your-mouth cookie and the bright, citrusy lemon curd creates a deliciously satisfying dessert.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. Make sure that you scrape down the sides of the bowl to include all ingredients evenly.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and shape.
7. Shape the Cookies: After chilling, remove the dough from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Place the balls on the prepared baking sheets about 2 inches apart.
8. Flatten the Dough: Using your fingers or the palm of your hand, gently flatten each dough ball slightly.
9. Create the Indentations: With your thumb or the back of a teaspoon, create a small indentation in the center of each cookie dough ball. This indentation will hold the lemon curd filling.
10. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for about 5 minutes.
11. Fill with Lemon Curd: After the cookies have cooled slightly, gently fill each indentation with lemon curd. If desired, sprinkle powdered sugar over the top for a decorative touch.
12. Cool Completely: Transfer the cookies to a wire rack to cool completely. Enjoy your delicious Lemon Curd Filled Butter Cookies!

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Blackberry Oatmeal Bars

Blackberry Oatmeal Bars are a delicious and wholesome dessert that combines the rustic flavors of oats with the sweet and slightly tart taste of fresh blackberries. These bars are perfect for serving at holiday gatherings, potlucks, or simply enjoying as a delightful treat with coffee or tea. The chewy oatmeal crust provides a satisfying texture, while the blackberry filling brings a burst of fruity goodness.

Cooking Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal of the bars.
2. Prepare the Oat Mixture: In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Stir until the dry ingredients are well mixed.
3. Add Wet Ingredients: Pour the melted unsalted butter, egg, and vanilla extract into the dry mixture. Mix with a spatula or your hands until the ingredients come together to form a crumbly dough.
4. Press Half of the Mixture into the Pan: Take half of the oat mixture (reserve the other half for topping) and press it firmly into the bottom of the prepared baking pan. Make sure it is evenly distributed for a solid base.
5. Add Blackberries: Spread the fresh blackberries evenly over the pressed oat layer. If using large blackberries, you may want to cut them in half to guarantee even distribution.
6. Top with Remaining Oat Mixture: Crumble the reserved oat mixture over the blackberries. It doesn’t have to completely cover the fruit; some gaps will allow the berries to peek through and become visible.
7. Bake the Bars: Place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the edges are slightly crispy.
8. Cool Before Cutting: Once baked, remove the pan from the oven and allow it to cool completely in the pan on a wire rack. This will help the bars set properly.
9. Cut into Squares: Once cooled, use a sharp knife to cut the oat bars into squares or rectangles. If lined with parchment paper, you can easily lift the whole batch out to cut them on a cutting board.
10. Serve and Enjoy: Serve the blackberry oatmeal bars as a delicious snack or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Enjoy!

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Cherry Jam Cookie Cups

Cherry Jam Cookie Cups are delightful bite-sized cookies that combine a buttery cookie base with a sweet and fruity cherry jam center. These treats are perfect for the holiday season, offering a cute and festive presentation that is sure to impress guests at any gathering. With their rich flavor and appealing appearance, Cherry Jam Cookie Cups are a must-have addition to your Christmas cookie platter.

Cooking Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it lightly or using non-stick cooking spray.
2. Mix Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fill the Muffin Tin: Scoop about 1 tablespoon of cookie dough into each cup of the prepared mini muffin tin. Use your fingers or the back of a spoon to press the dough down and up the sides, creating a small cup shape.
6. Add Cherry Jam: Place about 1 teaspoon of cherry jam into the center of each cookie cup. Be careful not to overfill, as the jam may bubble over while baking.
7. Bake the Cookie Cups: Place the muffin tin in the preheated oven and bake for 12–15 minutes, or until the edges of the cookie cups are lightly golden.
8. Cool the Cookie Cups: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Then, carefully use a small knife to gently pop the cookies out of the tin and transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, the Cherry Jam Cookie Cups are ready to be served. Enjoy them fresh, or store them in an airtight container for up to a week.

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Nutty Hazelnut Linzer Cookies

Nutty Hazelnut Linzer Cookies are a delightful twist on the traditional Austrian Linzer cookies. These cookies feature a rich hazelnut flavor and are sandwiched together with jam, typically raspberry or apricot, to create a sweet and tangy contrast. With their intricate cut-out designs and dusting of powdered sugar, Nutty Hazelnut Linzer Cookies make for a beautiful and delicious addition to any holiday cookie platter.

Cooking Instructions

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
2. Mix Butter and Sugar: In a large mixing bowl, cream the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy—approximately 3-4 minutes.
3. Incorporate Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the butter-sugar mixture, mixing until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt. Gradually add this flour mixture to the wet ingredients, blending until just combined. Be cautious not to overmix.
5. Chill the Dough: Divide the cookie dough into two equal portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 30 minutes to help the dough firm up and make it easier to roll out.
6. Roll Out the Dough: After chilling, remove one disk of dough from the refrigerator. On a lightly floured surface, roll it out to about ¼-inch thickness. Use a cookie cutter to cut out shapes for the cookies.
7. Cut Out Centers: Using a smaller cookie cutter, cut out the center of half of the cookies to create the top pieces of the sandwich. This will create the window for the jam to show through.
8. Bake the Cookies: Place the cut-out cookies on the prepared baking sheets and bake them in the preheated oven for 10–12 minutes, or until lightly golden around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Assemble the Cookies: Once cooled, spread about 1 teaspoon of raspberry or apricot jam on the bottom side of each whole cookie. Place the cut-out cookie on top of the jam to create a sandwich.
10. Dust with Powdered Sugar: After assembling, dust the cookies lightly with powdered sugar for a festive touch.
11. Serve and Enjoy: Share the Nutty Hazelnut Linzer Cookies with family and friends or store them in an airtight container for later enjoyment.

Festive Red Velvet Cookie Sandwiches

Festive Red Velvet Cookie Sandwiches are a charming and delicious holiday treat that offers a colorful twist on traditional cookies. These cookies feature the classic flavor of red velvet cake, and they’re filled with a luscious cream cheese frosting, making them perfect for festive gatherings or as a sweet gift during the holiday season.

Cooking Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
4. Add Egg and Food Coloring: Beat in the egg and red food coloring until well combined. Mix in the vanilla extract.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.
6. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
8. Prepare the Cream Cheese Filling: While the cookies cool, beat together the cream cheese and powdered sugar in a medium bowl until smooth and creamy. If it’s too thick, add milk, one teaspoon at a time, until you reach your desired consistency.
9. Assemble the Sandwiches: Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie, then top with another cookie to create a sandwich. Repeat until all cookies are filled.
10. Serve and Enjoy: Enjoy your Festive Red Velvet Cookie Sandwiches as a delightful holiday treat or store them in an airtight container for later enjoyment.

Spiced Pear and Ginger Jam Cookies

Spiced Pear and Ginger Jam Cookies are a delightful holiday treat that combine the warm flavors of spiced pears with the zesty kick of ginger. These cookies are soft and chewy, filled with a delicious fruit jam that adds a sweet and tangy element to each bite. Perfect for sharing during the festive season or enjoying with a cup of tea!

Cooking Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt. Make sure the mixture is well combined and set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using an electric mixer. Beat for about 3-4 minutes, or until the mixture is light and fluffy.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to maintain the soft texture of the cookies.
6. Fold in Jam and Pecans: Gently fold in the pear jam and chopped pecans (if using) into the cookie dough, ensuring even distribution without over-stirring.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges. The centers may appear soft, which is perfect for a chewy cookie.
9. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely.

Enjoy your Spiced Pear and Ginger Jam Cookies fresh out of the oven or stored in an airtight container for delightful snacking throughout the holiday season!

Blueberry Jam Swirl Cookies

Blueberry Jam Swirl Cookies are a delightful treat that combines buttery cookie dough with a luscious swirl of blueberry jam. These cookies are soft, chewy, and bursting with a fruity flavor that makes them perfect for holiday baking or any sweet snack. The stunning visual of swirling blueberry jam takes these cookies to a whole new level of appeal!

Cooking Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed, then set this mixture aside.
3. 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. Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy.
4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture. Continue to beat until the mixture is smooth and fully blended.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed just until combined. Be careful not to over-mix, as this can affect the softness of the cookies.
6. Swirl in Blueberry Jam: Gently fold in the blueberry jam using a spatula. Aim for a marbled effect by not fully mixing it into the dough; you want visible swirls of jam throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be slightly golden around the edges but may still appear soft in the center.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Blueberry Jam Swirl Cookies!

Pecan Sandies With Raspberry Filling

Pecan Sandies With Raspberry Filling are a delicious twist on the classic pecan sandy cookie. These tender, crumbly cookies feature a nutty flavor from finely chopped pecans and are filled with a sweet and tangy raspberry filling. Perfect for sharing during the holiday season, these cookies are sure to impress friends and family alike with their delightful taste and charming appearance.

Cooking Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely chopped pecans, powdered sugar, and salt until combined. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter until smooth. Gradually add the dry ingredient mixture to the creamed butter, mixing on low until crumbly.
4. Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the mixture. Mix until the dough comes together and is well combined. The dough should be soft but not sticky.
5. Shape the Cookies: Take small portions of dough (about 1 tablespoon) and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
6. Create a Well for Filling: Using your thumb or the back of a teaspoon, gently press down in the center of each cookie to create a well for the raspberry jam.
7. Fill with Raspberry Jam: Carefully spoon about ½ teaspoon of raspberry jam into each well, ensuring not to overfill to prevent it from spilling over while baking.
8. Bake the Cookies: Place the baking sheets into the preheated oven and bake for 12-15 minutes, or until the edges start to turn golden brown. The centers should remain slightly soft.
9. Cool the Cookies: After baking, 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.

Enjoy these pecan sandies for a delightful holiday treat!

Holiday Thumbprint Cookies With Mixed Berry Jam

Holiday Thumbprint Cookies With Mixed Berry Jam are a festive treat that brings joy and color to any holiday gathering. These buttery cookies are characterized by their thumbprint indentation filled with a sweet and tangy mixed berry jam, making them a delightful combination of textures and flavors. Easy to make and perfect for sharing, these cookies are sure to be a hit with friends and family.

Cooking Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
3. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until well combined with the creamed butter and sugars.
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 on low speed until a soft dough forms.
5. Shape the Cookies: Take about 1 tablespoon of dough and roll it into a ball. Place the balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
6. Create Thumbprint Indentations: Using your thumb or the back of a teaspoon, gently press down the center of each dough ball to create a small well for the jam.
7. Fill with Mixed Berry Jam: Spoon about ½ teaspoon of mixed berry jam into the well of each cookie, being careful not to overfill.
8. Bake the Cookies: Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The cookies should remain soft in the center.
9. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful holiday thumbprint cookies as a sweet addition to your festive celebrations!