Jam Cookies

I always drooled over the jam cookies filling the old-fashioned glass jars on bakery shelves. The crunch of the crisp cookies with the sharp taste and sticky texture of jam used to fascinate me. My daughter and I came across several recipes using jam on cookies, but none of them matched the traditional ones, so my daughter developed this recipe. It is absolutely delicious. This cookie is even crisper than the store-bought cookies.

Jam Cookies 1- Kalas Kalai

Jam Cookies

You can use any jam of your choice. I personally prefer pineapple, though my daughter has used mixed fruit jam for these.

Nutritive Value

Jam Cookies are a high energy snack. The energy is contributed by the flour, butter and sugar. The protein supplied by the cookie is negligible. Those who are on low carbohydrate and low fat diets, please stay away from these.


  • 2 ½ C Maida (Plain Flour/Refined Wheat Flour)
  • 1 C Granulated Sugar
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ¾ C Butter plus extra for greasing cooking trays
  • 1 tsp Vanilla Essence
  • 1 Egg
  • Jam for topping


  1. Preheat the oven to 190° C (375° F).
  2. Grease the cookie trays with butter and set aside.
  3. Sift the flour with baking soda and set aside.
  4. Place the butter in a large bowl and cream with a wooden ladle.
  5. Add sugar and continue creaming till light and fluffy.
  6. Add the egg and blend well.
  7. Add vanilla and salt and blend.
  8. Add the flour little by little and blend till all the flour is used up.
  9. Form the cookie batter into 1 inch balls, flatten and place about 1 ½ inches apart on the cookie tray.
  10. With the tip of a spoon make a shallow circular depression on the top of each cookie.
  11. Fill the depressions with jam.
Jam Cookies 2- Kalas Kalai.jpg

Make a depression and fill with jam

  1. Bake till the cookies are golden brown and spring back when touched.
  2. Cool on a wire rack and store in air-tight containers.
Jam Cookies 3- Kalas Kalai.jpg

Cookies cooling on a wire rack. Note how they’ve expanded during baking, which is why we leave a lot of space in-between them


  1. The cookie trays need to be greased only once, because the butter in the cookie batter will keep the cookies from sticking to the trays.
  2. If you are particular that the cookies should be perfectly round, you can push the batter through a round cookie cutter and flatten it.
  3. If you prefer even softer cookies, you can increase the butter to 1 cup.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s