These jam spritz cookies are a twist on my Christmas spritz cookies only filled with strawberry jam. It's using my simple and easy no-fail recipe. Perfect at any time of the year, but also a great addition to your holiday cookies platter. These also make amazing gifts to family and friends.
Table of Content
This year, Christmas is going to be just with the family. But, to keep spirits high, I'm sending cookies. Along with my Christmas Spritz and gingerbread cookies, I have also added these.
About these cookies
If you've ever been afraid to try spritz cookies, fear no more because this cookie recipe works every single time.
The dough is very simple and easy with the classic creaming methods. The consistency of the dough is softer, but unlike most cookies, we do not chill the cookie dough.
You can use this recipe with your favorite cookie press (my favorite is this Italian brand). And, if you do not have a cookie press, a simple piping bag with a star tip, like 824, would also work.
Which press is good for spritz cookies?
I've been through my fair share of cookie press disasters and would end up putting my dough into a piping bag. While I'm not a slave to brands, I will say that ever since I've got this Italian cookie press I did not have a single day of frustration or disappointment. My cookies press out perfectly every single time.
It is not the cheapest on the market, but if you look at the video below, you will see it is the easiest cookie press I've ever owned (also, if you buy a cookie press, you probably will not have to buy one again soon). The other two recommended and affordable cookie presses are these models by OXO and Wilton.
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter and omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.
- Cornstarch – Also known as cornflour – I never miss an opportunity to add starch, cornflour, rice flour, semolina to my cookies. These add a nice crumbly texture.
- Sugar – Today, I am using white granulated sugar but you can also use brown sugar. Having said that, brown sugar will give darker colored cookies.
- Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence.
- Spices– Use good quality cinnamon and ginger powder from a trusted source. You can also use pumpkin spice or gingerbread spice instead.
Step by step instructions
- Preheat the oven at 180 C / 356 F.
- Dry ingredients – In a bowl, combine flour, salt, spice, cornstarch – and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter, and sugar until light and fluffy.
Tip - For cookies, butter should be at room temperature about 60 F to 70 F, so they don't spread when baking. - Next, add the egg followed by the vanilla and almond extract. Scrape the bowl and mix again until creamy.
- Then, add the flour mixture – the consistency of this dough is softer compared to other cookies. That so you can press it easily from the cookie press.
Tip - Do not chill the cookie dough or you will not be able to use the press comfortably and you might even break the cookie press.
- Divide the dough into 3 or 4 portions. You can color the dough with food color gels if you like.
- Fill the dough into the cookie press with a Christmas disc. Every cookie press is different so make sure to read the instructions well and set the press as per directions.
Tip - If you don’t have a cookie press – place the cookie dough into a piping bag with a medium star tip such as the 824. Pipe swirls or kisses onto a baking tray or parchment-lined baking tray. - Press cookies directly on the baking tray (no parchment paper). Hold the cookie press at a right angle (straight up) to the baking tray, press down, hold, then lift up. If you have any points, press them down with a wet finger.
Tip - The cookies stick to the parchment paper or silicone mat. The best way to press the cookies out is to do it directly on the baking tray.
- Bake the cookies in a preheated oven for 6 to 8 minutes. These do bake quickly so keep a close eye on them. You need to take them out as soon as you see the edges get a slight color.
Tip - You can also sprinkle some sanding sugar or sprinkles on the cookies before baking. - Cool on the baking tray for just 10 minutes. Then, transfer to a cooling rack to cool completely.
Tip - The cookies continue to bake on the hot baking tray and they release easily when you let them cool on the baking tray. - Put some jam in a piping bag, cut a small hole a the end, and fill the cookie centers with jam.
- These cookies will stay in an airtight cookie jar for up to a week.
Frequently asked questions
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
You certainly can. However, you want to bring the cookie dough back to room temperature so it's soft and can be pressed out of the cookie press. Stiff cookie dough will be hard to press out and can even break your cookie press.
If you use parchment paper it will be hard to press the cookies because the parchment paper will lift up every time you pick the press. The best way to get perfectly shaped cookies with the press is to use the press directly on an ungreased clean baking tray. Don't worry, they do not get stuck on the tray (unless the tray is not clean).
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Printable Recipe
Jam Spritz Cookies
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (227 g) Butter
- ½ cup (100 g) Sugar (granulated)
- 1 Egg
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract
- 2¼ cups (280 g) All-Purpose flour
- 4 tablespoon (60 g) Cornstarch ((cornflour))
- ½ teaspoon Salt
- ½ teaspoon Cinnamon ground ((optional))
- ¼ teaspoon Ginger ground ((optional))
Filling
- ½ cup Strawberry jam (or other)
Instructions
- Preheat the oven at 180 C / 356 F.
- Dry ingredients – In a bowl, combine flour, salt, spice, cornstarch – and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter, and sugar until light and fluffy.Tip - For cookies, butter should be at room temperature about 60 F to 70 F, so they don't spread when baking.
- Next, add the egg followed by the vanilla and almond extract. Scrape the bowl and mix again until creamy.
- Then, add the flour mixture – the consistency of this dough is softer compared to other cookies. That so you can press it easily from the cookie press. Tip - Do not chill the cookie dough or you will not be able to use the press comfortably and you might even break the cookie press.
- Divide the dough into 3 or 4 portions. You can color the dough with food color gels if you prefer.
- Fill the dough into the cookie press with a Christmas disc. Every cookie press is different so make sure to read the instructions well and set the press as per directions.Tip - If you don’t have a cookie press – place the cookie dough into a piping bag with a medium star tip such as the 824. Pipe swirls or kisses onto a baking tray or parchment-lined baking tray.
- Press cookies directly on the baking tray (no parchment paper). Hold the cookie press at a right angle (straight up) to the baking tray, press down, hold, then lift up. If you have any points, press them down with a wet finger. Tip - The cookies stick to the parchment paper or silicone mat. The best way to press the cookies out is to do it directly on the baking tray.
- Bake the cookies in a preheated oven for 6 to 8 minutes. These do bake quickly so keep a close eye on them. You need to take them out as soon as you see the edges get a slight color.Tip - You can also sprinkle some sanding sugar or sprinkles on the cookies before baking.
- Cool on the baking tray for just 10 minutes. Then, transfer to a cooling rack to cool completely. Tip - The cookies continue to bake on the hot baking tray and they release easily when you let them cool on the baking tray.
- Put some jam in a piping bag, cut a small hole a the end, and fill the cookie centers with jam.
- These cookies will stay in an airtight cookie jar for up to a week.
Recipe Notes & Tips
- Make sure the butter is firm at room temperature, not soft or melted when you cream the butter and sugar.
- Use fine grain sugar so it creams well with the butter. In the video, you can see I have pulsed my brown sugar in a food processor because the brown sugar I get is very thick and takes very long to cream.
- Cream the butter and sugar until light and fluffy. Do not skip this step because there is no leavening in the recipe. The air you incorporate now is what will give you light cookies.
- After you add the egg - mix again until it is creamy. If you need to add a tablespoon of flour to help it cream.
- Once you add the flour, do not over mix. You do not want to activate the gluten in the dough.
- Do not press too much dough into the cookie press as it will be difficult to press the dough out. Some plastic presses can break with the force (don't ask me how I know that).
- Press the cookies directly on the baking tray without any parchment paper. The cookie press creates a suction that helps keep the cookie dough on the tray, so you can pick the press and leave the cookie behind.
- Make sure the baking tray is clean and grease-free. Grease will prevent the cookies from sticking to the tray. If necessary wipe the tray dry.
- Hold the cookie press at a right angle - straight up (see video below). This helps create the suction I speak of above.
- Keep a close watch in the oven these cookies bake fast - 6 to 8 minutes. They do not spread. But if you live in a hot humid climate you can chill the cookies on the tray before baking.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Neha
I absolutely adore jam over my cookies and these spritz cookies look so cute and totally worth trying. Can't wait to recreate them in my kitchen!
Natalie
They look amazing Veena. Melt in your mouth delicious! These cookies are my favorite, I always make them for Christmas. I will use your recipe this year. Can't wait to try them. Yum!