Jam-Packed Vegan Cookies
These amazing cookies are slightly crispy on the outside, soft and cakey on the inside, and filled with delicious strawberry preserves or jam. They are also super easy and vegan!
You will not get enough of these Jam-Packed Cookies! They only have 7 simple ingredients and require very minimum effort.
My favorite part of this cookie is how soft and cakey it is thanks to the powdered sugar we use, they seriously melt in your mouth! And I also love how gooey the fruit preserves get inside the cookie, YUM! I’ll explain later on in this post why I used fruit preserves instead of jam.
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Easy step-by-step instructions
1. In a large bowl cream together the butter and powdered sugar with a spatula, add the vanilla and mix well.
2. Incorporate the flour, cream of tartar, baking powder, and mix until a soft dough forms.
3. Form 16 balls with the dough and place them on a plate, freeze for 20 minutes.
4. Preheat the oven to 350 degrees. With the help of your finger form a well in each ball.
5. Pour the fruit preserves in a Ziploc bag and close it, cut a small piece off one of the edges.
6. Slowly fill each cookie halfway with the preserves (about 1 tsp in each).
7. Close the top of each cookie by folding the extra dough towards the center, making sure to not leave any holes.
8. Roll each ball in between your hands to smooth it out and place them on a large baking sheet lined with parchment paper at least 1 inch apart. Bake for 18 – 20 minutes or until the bottom of the cookies are slightly golden.
9. Once cooled, sprinkle powdered sugar on top and enjoy!
Can I use jelly instead of jam/fruit preserves?
I would not recommend trying this recipe with jelly! Jelly is made with fruit juice instead of chunks/pulp from the fruit and it isn’t thick enough for this recipe.
If you are wondering why I use fruit preserves in my recipe instead of jam, it’s because fruit preserves are chunkier than jam and contain more fruit.
Tips
It’s very important to freeze the cookie dough balls. The firmer dough makes it easier to form and fill the cookies. If you’re having a hard time with soft dough simply place them in the freezer for a few more minutes and try again.
These cookies won’t brown on top, to check for doneness simply check the bottom of the cookie which should be golden when ready. My cookies baked perfectly in 18 minutes.
Don't worry if the cookies crackle during baking. It is normal and intentional for this recipe. The cream of tartar creates this effect on cookies.
Do not overfill the cookies! They will be very hard to close.
Use any flavor of fruit preserves you like, even orange marmalade would be delicious!
Relax, bake, enjoy!
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Jam-Packed Vegan Cookies
Ingredients
- ½ cup vegan butter or margarine
- 1 cup powdered sugar + extra for topping
- 2 tsp vanilla extract
- 1 ½ cups + 2 TBSP all-purpose flour
- ½ tsp cream of tartar
- 1 tsp baking powder
- ⅓ cup strawberry preserves or jam
Instructions
- In a large bowl cream together the butter and powdered sugar with a spatula, add the vanilla, and mix well. Incorporate the flour, cream of tartar, baking powder, and mix until a soft dough forms.
- Form 16 balls with the dough (a little over a tablespoon for each one) and place them on a plate, freeze for 20 minutes.
- Preheat the oven to 350 degrees. With the help of your finger form a well in each ball (refer to the blog post for pictures).
- Pour the fruit preserves in a Ziploc bag and close it, cut a small piece off one of the edges. Slowly fill each cookie halfway with the preserves (about 1 tsp in each).
- Close the top of each cookie by folding the extra dough towards the center, making sure to not leave any holes. Roll each ball in between your hands to smooth it out and place them on a large baking sheet lined with parchment paper at least 1 inch apart.
- Bake for 18 – 20 minutes or until the bottom of the cookies are slightly golden.
- Let the cookies cool on the baking sheet for a few minutes and then transfer to a cooling rack. Sprinkle powdered sugar on top and enjoy!
