Ina Garten’s shortbread cookies with jam are a delightful combination of buttery, crisp shortbread and a sweet, fruity jam center. These classic thumbprint cookies are simple to make yet elegant enough for any occasion. With a melt-in-your-mouth texture and the perfect balance of sweetness, they pair wonderfully with tea, coffee, or as a holiday treat.

What Are Ina Garten Shortbread Cookies with Jam?

These cookies are made with a rich, buttery shortbread dough that is rolled into balls, indented in the center, and filled with jam before baking. The result is a tender, crumbly cookie with a burst of fruity goodness in every bite.

Other Ina Garten Recipes

Reasons to Try Ina Garten Shortbread Cookies with Jam

Simple ingredients – Made with pantry staples.
Buttery and crumbly texture – The shortbread melts in your mouth.
Customizable flavors – Use any jam or preserves you like.
Perfect for gifting – Great for holiday cookie boxes or tea-time treats.
Easy to make ahead – The dough can be refrigerated or frozen for later use.

Ingredients Needed to Make Ina Garten Shortbread Cookies with Jam

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)

Instructions to Prepare Ina Garten Shortbread Cookies with Jam

Preheat the oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy. Mix in the vanilla extract.
Add dry ingredients – Gradually mix in flour and salt until a dough forms. Do not overmix.
Shape the cookies – Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Make the indentations – Use your thumb or the back of a spoon to gently press a small well in the center of each cookie.
Fill with jam – Spoon a small amount of jam into each indentation.
Bake the cookies – Bake for 18-20 minutes, or until the edges are lightly golden.
Cool and serve – Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Dust with powdered sugar if desired.

What Goes Well With Ina Garten Shortbread Cookies with Jam

Pair with tea or coffee – Complements the buttery texture perfectly.
Serve with vanilla ice cream – The warm and crumbly cookies contrast beautifully with cold ice cream.
Drizzle with melted chocolate – Adds extra richness.
Use different jam flavors – Try apricot, strawberry, or blackberry jam for variety.
Sprinkle with chopped nuts – Adds texture and a nutty flavor.

Key Tips for Making Ina Garten Shortbread Cookies with Jam

Use room-temperature butter – Ensures smooth mixing and a tender texture.
Chill the dough if too soft – Prevents cookies from spreading too much while baking.
Do not overfill with jam – Too much jam can overflow and burn.
Use a piping bag for jam – Makes filling the indentations easier and neater.
Let cookies cool before handling – Allows the shortbread to set properly.

Creative Variations of Ina Garten Shortbread Cookies with Jam

Make them citrusy – Add lemon or orange zest to the dough.
Use nut butter instead of jam – Try almond or peanut butter for a different twist.
Add a cream cheese filling – Mix cream cheese with powdered sugar for a creamy center.
Make them chocolate-dipped – Dip half of each cookie in melted chocolate.
Add coconut flakes – Sprinkle shredded coconut on top before baking.

Storage Guidelines for Ina Garten Shortbread Cookies with Jam

Store at room temperature – Keep in an airtight container for up to 5 days.
Refrigerate for longer freshness – Lasts up to 7 days when stored in the fridge.
Freeze for up to 2 months – Place in a freezer-safe container and thaw at room temperature before serving.
Avoid stacking warm cookies – Let them cool completely to prevent sticking.

Reheating Tips for Ina Garten Shortbread Cookies with Jam

Enjoy at room temperature – No need for reheating.
Warm slightly in the oven – Heat at 300°F for 5 minutes for a fresh-baked taste.
Microwave for quick softening – Heat for 10-15 seconds for a warm, buttery texture.

FAQs

Why did my shortbread cookies spread too much while baking?

Shortbread cookies can spread if the butter is too soft or if the dough wasn’t chilled before baking. To prevent this, use room-temperature butter (not melted) and refrigerate the dough for at least 30 minutes before shaping and baking.

How do I prevent the jam from leaking out of the cookies?

To keep the jam from spreading too much, use a thick jam or preserves rather than a runny jelly. Also, avoid overfilling the indentations—just a small teaspoon of jam is enough to prevent overflow during baking.

Can I make shortbread cookie dough ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When ready to bake, let it sit at room temperature for a few minutes until it’s soft enough to roll.

How do I get a perfectly tender and crumbly shortbread texture?

For the best texture, do not overmix the dough, as this can make the cookies tough. Using high-quality butter and measuring flour correctly (spoon and level method) ensures a soft, crumbly shortbread.

Wrapping Up

Ina Garten’s shortbread cookies with jam are a simple yet elegant treat, combining a buttery, melt-in-your-mouth texture with a fruity jam center.

Try this easy recipe and enjoy homemade shortbread perfection!