Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly tender, buttery, and tangy, with a sweet, jewel-toned jam center? This incredible, “Granny’s” Classic Jam-Filled Cookie is that perfect, timeless tradition. We’re talking a rich, flaky, and unbelievably tender 3-ingredient cream cheese pastry, wrapped around a spoonful of your favorite jam and baked until golden and bubbly.
This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the complicated, finicky doughs. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and easy-to-roll cookie that is the perfect, elegant addition to your holiday cookie platters and festive gift-giving.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “3-Ingredient Dough” Holiday Cookie
What makes this “Granny’s” cookie so spectacularly delicious is its incredible, melt-in-your-mouth texture, which is achieved with a “magic,” 3-ingredient dough. This recipe is a masterpiece of classic, minimalist baking. The “cookie” itself is not a cookie at all, but a classic, rich cream cheese pastry, made from just butter, cream cheese, and flour. There is no sugar and no leavening in the dough! This is the secret to its signature, unbelievably tender, flaky texture and its subtle, tangy flavor, which is the perfect, sophisticated counterpoint to the sweet, bright fruit jam filling.
| Metric | Time / Level |
| Total Time | 10 hours (includes 8-hour chilling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | About 4-5 dozen cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The “Magic” 3-Ingredient Dough (The Star of the Show!):
- Softened Butter & Cream Cheese: This is the “two-fat” secret to the most incredible texture! Butter provides that rich, delicious, unmistakable flavor and flaky layers, while the softened cream cheese is the key that provides an incredibly tender, “short” texture and a wonderful, subtle tang that cuts through the sweetness of the jam.
- All-Purpose Flour: The simple structure that holds it all together!
- The “Jewel” Filling:
- Any Flavor Fruit Jam: This is the fun, customizable part! The tangy pastry is the perfect blank canvas for your favorite preserves. Classic, festive choices are a vibrant red seedless raspberry or strawberry jam, or a beautiful, golden apricot jam.
The Baker’s Masterclass: The Secrets to a Perfect Filled Cookie
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- The “Overnight Chill” is NON-NEGOTIABLE!: This is the single most important secret to this recipe. When you first mix the dough, it will be very soft and sticky. Do not be tempted to add more flour! The long, 8-hour (or overnight) chill is the crucial, foolproof key that solidifies the fats and allows the flour to fully hydrate. This is the magic that transforms the sticky, “unworkable” dough into a perfectly pliable, smooth, and easy-to-roll-out pastry.
- It’s Pastry, Not Cookie Dough: The secret to a tender, not tough, cookie is to not overwork the dough. After you have creamed your fats, you will add your flour and mix on a low speed just until the dough comes together.
- The “Pinch & Seal”: The secret to a beautiful cookie (and a clean oven!) is to prevent the jam from leaking out. Be sure to use only 1/2 teaspoon of jam (a little goes a long way!) and to firmly pinch the folded-over sides to create a good, tight seal.
Step-by-Step to the Best “Granny’s” Jam-Filled Cookies
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the “Magic” 3-Ingredient Dough
Step 1: In a large bowl with an electric mixer, beat your 1 package of softened cream cheese and 1 cup of softened butter together until they are well blended and creamy.
Step 2 (The Most Important Step!): With your mixer on a low speed, add your 3 cups of all-purpose flour to the creamed mixture, one cup at a time, beating well after each addition, until a soft dough forms.
Step 3: Roll the dough into 1-inch balls, wrap them well in cellophane, and chill them in the refrigerator for at least 8 hours, or overnight.
Part 2: The “Roll, Fill, and Fold”
Step 1: When you are ready to bake, preheat your oven to 350°F ($180^{\circ}C$).
Step 2 (The Fun Part!): On a lightly floured surface, take one of your chilled dough balls and roll it out into a flat circle.
Step 3: Place about 1/2 teaspoon of your favorite fruit jam in the center of the circle.
Step 4: Fold the sides of the dough over the jam to enclose it, and pinch the edges to seal. Place the cookie on an ungreased cookie sheet. Repeat this process with your remaining dough balls.
Part 3: The Perfect Bake
Bake for 13 to 15 minutes. You will know the cookies are perfectly done when they are a beautiful, light golden brown and the jam has started to bubble.
Let the cookies cool on the pan for 3 minutes (they will be soft!) before you transfer them to a wire rack to cool completely. For a final, festive touch, you can dust the cooled cookies with powdered sugar.
Jam-Filled Cookies (An Easy 3-Ingredient Dough!)
A classic, old-fashioned recipe for tender, filled cookies, sometimes known as Kolaczki. The dough is a simple, rich pastry made from only three main ingredients: cream cheese, butter, and flour. After chilling overnight, the dough is rolled out, filled with a small amount of fruit jam, folded over, and baked until golden brown.
Ingredients
- 3 cups all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1 cup butter, softened
- 12 ounces fruit jam, any flavor
- Powdered sugar for dusting (Optional)
Instructions
- In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until well blended and creamy.
- Gradually add in the flour, beating well after each addition (on low speed or by hand) until a soft dough forms.
- Roll the dough into 1-inch balls, wrap them well in plastic wrap, and store them in the refrigerator for at least 8 hours or overnight.
- When ready to bake, preheat the oven to 350°F (180°C). Prepare ungreased cookie sheets.
- Take the chilled dough balls and, on a lightly floured surface, roll each one out flat into a small circle.
- Place a 1/2 teaspoon of fruit jam in the center of each dough circle.
- Fold the sides of the dough over the jam to enclose it.
- Place the folded cookies on the ungreased cookie sheets.
- Bake for 13 to 15 minutes, or until the cookies are brown and the jam starts to bubble hard.
- Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- If desired, sprinkle the cooled cookies with powdered sugar.
Notes
- This is a classic ‘icebox’ cookie recipe, as the dough must be chilled for at least 8 hours or overnight. This step is crucial for the dough to be workable and for the cookies to hold their shape.
- The dough itself is a very simple 3-ingredient pastry (flour, cream cheese, butter).
- You can use any flavor of fruit jam or preserves you like for the filling.
- These cookies are often known as Kolaczki, a traditional Eastern European pastry.
What to Serve With Your Jam-Filled Cookies
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like gingerbread, spritz, and “Grandma’s Snowball Cookies.”
- A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.
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Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: You can prepare the unbaked dough balls and store them, well-wrapped, in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 1 week.
Frequently Asked questions (FAQs)
Q1: Why is my dough so sticky?
It’s supposed to be! This is a very high-fat, soft dough. The overnight chill is the non-negotiable secret that will make it perfectly firm, pliable, and easy to roll.
Q2: Do I really have to chill it overnight?
Yes! Or at least for a minimum of 8 hours. This is the crucial step that solidifies the fats and hydrates the flour, making the dough workable.
Q3: My jam leaked out! Why?
The two most common culprits are using too much jam (a little 1/2 teaspoon goes a long way!) or not pinching the edges of the dough firmly enough to create a tight seal.
Q4: Can I use a different kind of filling?
Of course! This recipe is wonderful with other fillings. A nutella, a poppy seed filling, or a thick, store-bought lemon curd would all be fantastic.
Q5: Can I add sugar to the dough?
You can, but the classic, old-fashioned “Granny’s” secret to this cookie is the tangy, unsweetened pastry dough acting as the perfect, sophisticated balance to the very sweet jam filling.