Jam-Filled Cookie Recipe | Powdered Sugar Doughnut-Inspired Cookie
A delicious, chewy, and chunky jam-filled sugar cookie inspired by the classic powdered sugar jam-filled doughnut.
Equipment
- Stand or electric mixer
- Silicone spatula
- Baking tray
- Baking paper
Ingredients
Cookie Dough
- 180 gs all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 115 gs unsalted butter
- 200 gs white granulated sugar
- 1 egg
- 2 tsp vanilla essence
Jam-Filling
- 100 gs strawberry jam
Topping
- 100 gs white granulated sugar
Instructions
Cookie Dough
- Combine the dry ingredients in a bowl: all-purpose flour, baking, baking soda, cornstarch, and salt.180 gs all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cornstarch, 1/2 tsp salt
- In a stand mixer (or a bowl with an electric mixer), add the butter and sugar and whisk together on high speed for 3-5 minutes until well combined.115 gs unsalted butter, 200 gs white granulated sugar
- Add the room temperature egg* and vanilla essence into the butter mixture and whisk together until well combined. Make sure the eggs are fully incorporated into the butter and there is no liquid left in the batter.1 egg, 2 tsp vanilla essence
- With the mixer on slow, add the dry ingredients into the batter and keep mixing on low speed until everything is well incorporated and there are no streaks of flour still remaining in the mix. You will have a nice, thick dough at this point.
- Wrap the prepared cookie dough tightly in cling film and let it chill in the fridge for 8 hours, or ideally overnight.
- Prepare the jam filling: Transfer the jam into a piping bag and pipe (or spoon) small dollops on a tray and let them chill in the freezer for 1 hour until completely set.100 gs strawberry jam
- Fill the cookie dough: Take the chilled cookie dough out of the fridge and form the cookie dough balls. I weigh mine at around 60 gs each. Flatten the cookie dough balls into a disk. Now, place the jam filling in the center of the cookie dough disks. Then, fold the cookie dough from all four sides around the filling and roll it into a ball using your hands. Make sure the filling is covered with dough on all sides. Form rough circles, then let the cookie dough chill in the fridge for 10-15 minutes.
- Add the sugar for the topping in a bowl and roll the chilled cookie dough calls in the mixture.100 gs white granulated sugar
- Bake the cookies. Preheat the oven to 170 degrees Celsius and cover a baking tray with baking paper. Place the cookie dough balls on the tray (leaving enough space for each cookie to spread) and bake the cookies for 10-15 minutes, until the edges are set but the center is still soft. These cookies spread a lot so make sure you leave enough space around each cookie.
- As soon as the cookies come out of the oven, shape them using a circular object like a jar lid, a mug, or a cookie cutter. Let the cookies cool before digging in.
Cookie Dough Skillet Version
- For a small skillet, make half the recipe, for a bigger skillet with more servings, make the full recipe as it is. Once the cookie dough is ready (no chilling required), add half the dough into the skillet and spread it evenly.
- Add a layer of your favorite jam in the center of the cookie, leaving the sides empty for sealing.
- Add the remaining cookie dough on top of the jam layer in small bits, making sure to cover the jam layer properly. Spread the cookie dough around using your hands or spatula until the entire jam layer is covered and the sides are sealed, making sure not to mix it with the jam layer.
- Top with sugar and bake for 15-20 minutes, until the sides are golden brown but the center is still soft. Let it cool for 5 minutes, top with ice cream, and enjoy.
Notes
Storage:
- These cookies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Make ahead:
- You can also make the dough in advance, freeze it for a few weeks and bake it whenever you want to
Tips & tricks:
- Room temperature eggs: Make sure your eggs are at room temperature as well, cold eggs also lead to deflation of cookies.
- Mixing the butter and sugar: Don’t mix the sugar and butter mix for longer than 2 minutes or you may overmix it and end up making cakey cookies.
- Chilling the cookie dough: Don’t skip the chilling step! Chilling your dough for 12-48 hours allows the sugar to combine within the dough a lot better, creating chewier, thicker cookies.
- These cookies spread a lot while baking, so make sure to leave enough space on the baking tray around each cookie dough ball.