6 Decadent Recipes for Jam-Filled Biscuits and Cookies

Jam has the ability to taste good with everything. But rather than slathering your favorite jam on top of bread and biscuits, why not get a little bit more creative with it? Try stuffing a crispy biscuit or cookie with jam, otherwise referred to as a jammer, for a rich, flavorful, and decadent treat that can be enjoyed for both breakfast and dessert. Once you take your first bite of a baked good that’s oozing with cooked jam, all you’ll be able to focus on is the salty, sweet, and fruity flavors that are resonating from your jammer. You won’t want to miss out on these 6 indulgently satisfying jam-filled recipes.

Source: Thinkstock

1. Grand Central Bakery Jammers Recipe

Prepare to bite into a biscuit that is bursting with sweet jam flavor. Leite’s Culinaria’s recipe, which yields 10 to 12 servings, will be a welcome morning treat. Something to keep in mind: The higher the quality of jam, the better your jammer will turn out.


  • 4 cups (1 pound, 4 ounces) all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) cold unsalted butter
  • 1 ¼ to 1 ½ cups (10 to 12 fluid ounces) buttermilk
  • About ¾ cup good quality preserves or jam

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper. Measure the flour, sugar, baking powder, salt, and baking soda into a bowl with high sides or the bowl of a stand mixer and whisk to combine. Dice the butter into ½-inch cubes. Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the texture of the flour changes from silky to mealy.

There should still be dime- to quarter-size pieces of butter remaining. If you’re preparing the dough the night before, cover the bowl with plastic wrap and chill overnight; otherwise, proceed with the recipe. Make a well in the flour mixture and pour in 1 cup of the buttermilk in one addition. Gently mix the dough just until it comes together; it will look rough. Scrape the dough from the sides and bottom of the bowl, then add another ¼ cup buttermilk and mix again to incorporate any floury scraps.

The majority of the dough will come together on the paddle if you are using a stand mixer. Stop mixing while there are still visible chunks of butter and floury patches. The dough should come out of the bowl in 2 to 3 large, messy clumps, leaving only some small scraps and flour around the sides of the bowl. If the dough is visibly dry and crumbly, add up to ¼ cup more buttermilk, 1 tablespoon at a time, mixing no more than one rotation after each addition. Turn the dough out onto a lightly floured surface.

Use the heels and sides of your palms to gather the dough and gently pat it into an oblong shape 1 ½ to 2 inches thick. Use a biscuit cutter to cut the jammers into circles at least 2 ½ inches in diameter. Layer the leftover scraps on top of one another and gently pat them out to a thickness of 1 ½ to 2 inches and again cut into circles. Use your thumb to make an indentation the size of a fifty-cent piece in the middle of each biscuit.

While gently supporting the outside edge of the biscuit with your fingers, use your thumb to create a bulb-shaped hole that’s a bit wider at the bottom and that goes almost to the bottom of the biscuit. Try to apply as little pressure as possible to the outside of the biscuit to avoid smashing the layers, which are the key to flaky jammers. Fill each indentation with 1 tablespoon of jam and put the jammers on the prepared baking sheet with 1 ½ inches between them. Bake for 35 to 40 minutes, rotating the pan halfway through the baking time. The jammers should be a deep golden brown.

Source: Thinkstock

2. Vanilla and Strawberry Jammer Biscuits

Pure Sweet Joy’s recipe for vanilla biscuits paired with strawberry jam creates an indulgent treat that can be served for both breakfast and dessert. The recipe yields about 16 double biscuits.


  • 200 grams butter
  • 100 grams icing sugar
  • 2 egg yolks
  • 1 teaspoon vanilla essence
  • 250 grams cake flour (and extra for rolling)
  • 1 teaspoon baking powder
  • Strawberry jam

Directions: Preheat oven to 355 degrees Fahrenheit. Beat the butter, egg yolks, and icing together until you have a thick, creamy batter. Add vanilla essence, flour, and baking powder. Beat until a dough is formed. Wrap and chill in the fridge for at least 1 hour. Roll out the dough and then cut out your desired shape. Use a smaller cutter to cut out the center pieces from half of the biscuits. Place these on a baking tray and bake for about 15 minutes. Keep a close eye on them. Once cooled, spoon jam onto the base biscuit and then top with the cut-out biscuit. Sprinkle with icing sugar.

Source: iStock

3. Beurre and Sel Jammers

This Bon Appetit recipe puts a spin on a classic jammer. Using cookie dough and streusel, you will create a rich and indulgent dessert that yields 34 servings.


Cookie dough

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup sugar
  • ¼ cup powdered sugar, sifted
  • ½ teaspoon fine sea salt
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour


  • ¾ cup all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon fine sea salt
  • 5 ½ tablespoons chilled unsalted butter, cut into small pieces
  • ¼ teaspoon vanilla extract
  • ¾ cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry

Directions: To make the cookie dough, use an electric mixer at medium speed and beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky. Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until ¼ inches thick. Freeze dough in paper until firm, at least 2 hours.

To make the streusel, mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. To assemble, arrange a rack in middle of oven; preheat to 350 degrees Fahrenheit. Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds.

Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days. Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1 to 1 ½ tablespoons streusel around edges of each cookie, trying not to get any in the jam. Bake cookies, in batches if needed, until sides and streusel are golden, 20 to 22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack.

Source: Thinkstock

4. Chocolate Peanut Butter Jammers

Prepare to experience peanut butter and jam in a whole new way. Sweet Girl Confections’ recipe consists of peanut butter cookies that have been glazed in dark chocolate and stuffed full of sweet jam for an unbelievably sweet treat.



  • ½ cup unsalted butter
  • 1 cup brown sugar, lightly packed
  • 1 cup peanut butter (smooth or crunchy)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Dark chocolate glaze

  • ½ cup water
  • ⅓ cup sugar
  • 6 ounces dark chocolate, chopped
  • 2 tablespoon honey
  • 2 tablespoon unsalted butter
  • 2 teaspoon vanilla extract

Milk chocolate candy coating

  • 1 bag milk chocolate candy coats
  • Raspberry or strawberry jam
  • Cacao powder and/or icing sugar, for dusting

Directions: To make the cookies, cream together butter and sugar in large mixing bowl; add peanut butter, mixing well. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually blend dry ingredients into butter mixture. Shape dough into small balls; place on parchment-lined baking sheets; flatten slightly with the bottom of a flat-bottomed glass or jar. Bake cookies in preheated 350 degrees Fahrenheit oven for 8 to 9 minutes, until lightly golden around edges but still quite soft to the touch. Allow to cool and set on baking sheets for a few minutes, then transfer to wire racks to cool completely.

To prepare the dark chocolate glaze, place wire racks over waxed paper. In a double boiler or medium saucepan, bring a couple of inches of water to boil; in the top part of a double boiler or a nonreactive metal bowl set over the boiling water, warm the water, sugar, and chopped chocolate in a medium saucepan. Add honey and bring to boiling; boil for 5 minutes, stirring once or twice. Remove saucepan from the heat, and add butter and vanilla extract. Dip cookies into glaze using a fork or candy dipper. Place dipped cookies on wire racks set over waxed paper. Let cool or refrigerate to set. Then, sandwich two glazed cookies together with a generous dollop of your favorite jam, dust lightly with cacao powder or icing sugar, and serve.

Source: iStock

5. Dorie’s Blueberry and Peach Vanilla Bean Jammers

Shortbread-like cookies combined with jam and a streusel topping create a mouthwatering delight. Don’t be overwhelmed by the long list of ingredients that comes along with Smells Like Home’s jammer recipe — it’s surprisingly easy to put together! Note: You’ll need a 3-inch baking ring, or a suitable substitute, to prepare this recipe.



  • 2 sticks (8 tablespoon) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup confectioners’ sugar, sifted
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt, preferably fine sea salt
  • 2 large egg yolks, at room temperature
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
Brown sugar streusel topping
  • 3 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • ¼ cup lightly packed brown sugar
  • 1 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt or Kosher salt
  • ⅛ teaspoon ground cinnamon
  • 1 recipe dough
  • 1 recipe streusel topping
  • ½ to ¾ cup of your favorite jam

Directions: To make the dough, working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth and very creamy. Add the sugars, cinnamon, and salt and beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in 2 of the egg yolks and vanilla, again beating until the mixture is homogeneous.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and the counter from flying flour, and pulse the mixer at low speed about 5 times, a second or two each time. If there is still a lot of flour on the surface of the dough, pulse a couple of more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. If most of the flour is incorporated but you’ve still got some in the bottom of the bowl, use a rubber spatula to work the rest of the flour into the dough.

The dough will not clean the sides of the bowl, nor will it come together in a ball. You want to work the dough as little as possible. What you’re aiming for is a soft, moist, clumpy dough. To make the streusel topping, melt butter in a small saucepan on stove or in microwave. Add the rest of the ingredients all at once and stir with a fork to form crumbs. You should have a kind of wet sand texture with pea-sized crumbs throughout the mixture. Cover and set aside until ready to use. The crumbs will harden a little as they cool but that’s fine. To assemble and bake, preheat the oven to 350 degrees Fahrenheit.

Line a half-sheet pan with parchment paper. Roll dough to just shy of ½-inch thick. Use 3-inch round rings to stamp out cookies. Transfer the dough and rings to prepared baking sheet. Chill in the fridge or freezer for 10 to 15 minutes, until the dough firms up a bit. Top the chilled dough with a couple of teaspoons of jam and a sprinkling of the streusel. Bake in preheated oven for 18 to 22 minutes, or until golden looking. Remove from oven and let cool 15 minutes before removing the rings. Allow to cool completely before serving.

Source: Darren McCollester/Getty Images

6. Cranberry-Orange Jammers

While originally designed to be a tasty Christmas cookie, you don’t need to wait for December 25 to enjoy Korena In The Kitchen’s jammers. This easy-to-follow recipe, which is bursting with rich cranberry and orange flavors, is the perfect way to get your jam fix.


Cranberry-orange jam

  • 1 mandarin orange, cut
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1 cup granulated white sugar
  • 1 cup water
  • 1 cinnamon stick

Brown sugar-cinnamon streusel

  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ cup granulated white sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • Scant ½ teaspoon fine sea salt
  • 8 tablespoons chilled unsalted butter, diced small
  • Scant ½ teaspoon vanilla extract

Cookie dough

  • 1 cup unsalted butter, at room temperature
  • ½ cup granulated white sugar
  • ¼ cup powdered sugar, sifted
  • ½ teaspoon fine sea salt
  • 2 large egg yolks, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all purpose flour

Directions: To make the jam, cut 1 mandarin orange into chunks, then toss in a blender or food processor and process until more or less smooth. Pour the puréed orange into a large saucepan along with the rest of the jam ingredients. Bring to a boil over medium heat, then reduce the heat and simmer. Mash the cranberries with a fork or potato masher to make a chunky jam. Cook until the jam thickens. Remove the cinnamon stick and pour the jam into a bowl or jar and allow to cool before proceeding with the cookie recipe.

Leftovers should be refrigerated in an airtight container and enjoyed on toast. To make the streusel, mix together the flour, sugar, brown sugar, cinnamon, and sea salt, and then add the unsalted butter and vanilla extract. Rub the butter and vanilla into the flour mixture until very well incorporated; it should be in small clumps. Refrigerate the streusel while you make the dough, then run a fork through the streusel to break it into small clumps. To prepare the cookie dough, preheat oven to 350 degrees Fahrenheit.

In the bowl of an electric mixer with the paddle attachment, beat 1 cup room temperature unsalted butter on medium speed until very smooth and creamy. Add the white sugar, powdered sugar, and sea salt. Beat until well blended, scraping down the sides of the bowl with a spatula, then beat in the egg yolks and vanilla extract. Once combined, stir in 2 cups of all-purpose flour and mix until just incorporated. To assemble, evenly press a walnut-sized knob of dough into the bottom of each muffin cup.

Chill the the freezer for about 10 minutes, until firm. Top each disc of dough with 1 teaspoon cranberry-orange jam, then sprinkle 1 tablespoon brown sugar-cinnamon streusel around the edge of each cookie without covering the jam. Bake in the preheated 350-degree-Fahrenheit oven for 20 to 25 minutes, until golden around the edges. Let cool for 15 minutes in the muffin tins before trying to remove. Run a knife around the edge of the cookies and pop them out to cool completely on a rack. Store in an airtight container at room temperature.

More from Life Cheat Sheet: