Ina Garten Shortbread Cookies With Jam Recipe

This Ina Garten Shortbread Cookies With Jam Recipe is a buttery and classic treat, which includes raspberry jam and pure vanilla extract. It’s a foolproof, crowd-pleasing recipe, ready in just 30 minutes.

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Ina Garten Shortbread Cookies With Jam Ingredients

• 3 sticks (1 ½ cups) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 ½ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup raspberry jam (or any preferred jam)
• Powdered sugar (for dusting, optional)

How To Make Ina Garten Shortbread Cookies With Jam

1. Preheat the oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Mix in the vanilla extract.
3. Add the dry ingredients: Gradually add the flour and salt, mixing until a dough forms. Avoid overmixing.
4. Shape the cookies: Roll the dough into 1-inch balls and arrange them on the baking sheet.
5. Create indentations: Press a small well into the center of each cookie using your thumb or the back of a spoon.
6. Add the jam: Fill each indentation with a small spoonful of jam.
7. Bake: Bake for 18–20 minutes, or until the edges are lightly golden.
8. Cool and finish: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Recipe Tips

• What type of jam works best? Raspberry is classic, but apricot, strawberry, or blackberry also taste great.
• Can I chill the dough? Yes, chilling for 30 minutes helps prevent spreading if your kitchen is warm.
• How to avoid overbaking: Watch for just lightly golden edges—don’t let them brown too much.
• Can I freeze the dough? Yes, shape the cookies and freeze unbaked. Bake straight from frozen with 1-2 extra minutes.
• How to make them extra pretty: Use a piping bag to neatly fill the jam wells.

What To Serve With Shortbread Cookies

These buttery cookies pair beautifully with warm drinks or dessert spreads:

• Hot tea or coffee
• Mulled cider
• A dessert charcuterie board
• Fresh berries or lemon curd
• Vanilla or almond ice cream

How To Store Shortbread Cookies

Room Temperature: Store in an airtight container for up to 1 week.
Freeze: Freeze baked cookies in layers with parchment between them for up to 2 months.

Shortbread Cookies Nutrition Facts

• Calories: 170 kcal
• Carbohydrates: 20g
• Protein: 1g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 35mg
• Sugar: 8g
• Calcium: 5mg
• Iron: 0.6mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe.

Why is my dough crumbly?
It may need a bit more mixing—gently press it together with your hands.

Can I use store-bought cookie dough?
Not for this recipe—it relies on the texture of homemade shortbread.

What’s the best way to store jam-filled cookies?
Keep them in a single layer or with parchment between layers to avoid sticking.

Can I add almond extract?
Yes, swap half the vanilla for almond extract for a nutty twist.

Try More Recipes:

• Ina Garten Peanut Butter And Jelly Bars Recipe
• Ina Garten White Chocolate Bark Recipe
• Ina Garten Plum Crisp Recipe