Fig Jam Cookies
Fig Jam Cookies are the perfect mix of tender shortbread and fruity fig filling—ideal for holiday trays or a simple afternoon indulgence! With just a few ingredients, you can whip up a batch in no time, and they're great for sharing!
Servings: 24
Ingredients
- ½ cup Unsalted Butter Softened
- ¾ cup Granulated Sugar Divided
- 1 cup All-Purpose Flour plus 2 tablespoons (138g Flour)
- ½ teaspoon Vanilla Extract
- 1 Egg Yolk Large
- ¼ teaspoon Salt
- ½ cup Fig Jam
Instructions
Cookie Dough
- In a mixing bowl or using a stand mixer cream the Butter and ½ cup Sugar. Creaming Butter and Sugar should take 3-4 minutes. Make sure to scrape the sides of the bowl down multiple times. ½ cup Unsalted Butter, ¾ cup Granulated Sugar (reserve ¼ cup sugar)
- Add Egg Yolk and Vanilla Extract and cream together for an additional 1-2 minutes. 1 Egg Yolk, ½ teaspoon Vanilla Extract
- Gradually add Flour and a pinch of Salt. The mixture will be thick. 1 cup All-Purpose Flour plus 2 tablespoons flour (138g flour), ¼ teaspoon Salt
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Baking
- Preheat oven to 350 degrees. Line the baking sheet with parchment paper or use a silicone mat
- Using a small cookie scoop #60, 1 inch in diameter. Scoop cookie dough balls and roll them into reserved ¼ cup Granulated Sugar.
- Place cookie dough 2 inches apart on the baking sheet.
- Using the back of a measuring teaspoon, press gently into each cookie leaving a well-impression.
- Spoon ½ teaspoon Jam into the well of the cookie. ½ cup Fig Jam
- Bake for 7-9 minutes. Edges will be set but will NOT be golden in color.
Notes
- Use Homemade Fig Jam or purchased Fig Jam or Preserves.
Storage & Make Ahead
- Store: Keep your Fig Jam Cookies in an airtight container at room temperature. To prevent sticking, place parchment paper between layers. They’ll stay fresh for up to 5 days, though they’re usually gone much sooner!
- Freeze: To freeze, place cookies in a freezer-safe container or Ziploc bag, layering parchment paper between each one. They can be frozen for up to 3 months. When ready to enjoy, just let them thaw at room temperature.
- Make Ahead:You can make the dough ahead and store it in the fridge for up to 48 hours. Just bring it to room temperature before rolling and baking for best results.
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