Lemon Jam Cookies

These lemony shortbread cookies, with a vibrant fruit jam are a perfect sweet treat to remind you of summer.

PREP TIME: 30 minutes
COOK TIME: 20 minutes
YIELD: 24 cookies


  • 1/2 cup jam (strawberry, raspberry, blackberry, orange, etc.)
  • 1 tablespoon Chambord
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick of butter, room temperature
  • ⅓ cup sugar
  • 1 egg
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Method of Preparation

  1. Preheat the Wolf Convection Oven to 325° on the Convection Mode.
  2. Combine the jam, Chambord, and ½ of the lemon zest and set aside.
  3. In a bowl, combine the flour, baking powder, and salt.
  4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until lighter in color and fluffy. Add the egg, lemon juice, vanilla, and remaining lemon zest.
  5. Slowly add the flour and mix until barely combined. Using your hands, form the dough into a ball. Using a 1 oz cookie dough scoop or tablespoon measure, begin scooping the dough and forming into balls slightly smaller than a tablespoon. Using your thump or a small, floured spoon, make an indent into the center of the cookies and place one inch apart on a sheet tray lined with parchment paper.
  6. Spoon about ½ a teaspoon of the jam into the indents of the cookies.
  7. Place on the center rack of the oven and bake for 8-10 minutes, or until lightly golden around the edges.

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