Raspberry Jam Pot Cookies

Baking, Cookies
Jam Pot Cookies

This is one recipe that brings me right home.  My mom used to make these and they were my dad’s absolute favourite. A huge batch is would only last a day or two in our house.  It was a staple at Christmas time, even more so than sugar cookies and gingerbread.

Raspberry Jam Pot CookiesWe would make a huge batch of shortbread dough, which is the base of this cookie.  We’d make some traditional cookies, with the cookie press and little maraschino cherry halves on top.  But then we would make these delicious cookies with a little raspberry jam in the middle and a coconut topping.  Let’s be honest. We’d make like a quarter into shortbreads.  The rest we made into Jam Pots.

Now normally, we just make simple round cookies, pressing a small dimple in the middle of a small ball of dough with our thumb. But I decided to try and make something a little more festive for Valentine’s day, which is coming up.

I rolled the dough out until it was about 3/4″ thick.  Then I cut it out with a cute little heart cookie cutter. made the dimple look like a little heart in the centre by pushing my thumb in twice and then filled them with jam and the coconut topping like normal.  They totally turned out and are a super cute addition to the Valentine festivities.

There is one thing to note with this recipe.  When it comes to jam, not all are the same.  After years of making the recipe, I’ve discovered that some jams just won’t work well.  It’s got to be real jam, not the less sugar or 50% more fruit.  Just the regular type of raspberry jam.  I’ve also learned that it’s got to be brand name.  We’ve tried no name and store brand jams, but they contain too much water and just evaporate leaving you with an empty cookie hole.  I’ve used homemade jams with some success if they are a regular jam recipe (not freezer jam, less sugar, extra fruit or pectin-free).  It just doesn’t survive the long, slow bake time.


Raspberry Jam Pot CookiesCookie dough

  • 1 1/2 cups butter softened
  • 1/4 tsp salt
  • 1 cup cornstarch
  • 2 cups flour
  • 1 cup icing sugar (powdered sugar)


  • about 1 cup of brand name raspberry jam
  • 1 egg
  • 1/4 cup shredded coconut


  1. Preheat your oven to 300*F.  Note the lower temperature!
  2. Mix together ingredients, adding the flour last and slowly incorporating it into the dough.
  3. Make your shape.
    1. You can either roll the dough into 1″ balls or
    2. Roll the dough on a floured surface until 3/4″ thick and cut with a cookie cutter
  4. Using your thumb or finger, make a small dimple in the centre of each cookie.  For the heart cookies, I overlapped two thumbprints to make a small heart.
  5. Fill each dimple with about 1/3 tsp of raspberry jam.
  6. In a small bowl beat one egg and mix in the coconut.
  7. spoon about 1/4-1/3 of a tsp of the coconut mixture over the jam.  The purpose of this is to help seal in the jam, so make sure to cover as much jam as possible.
  8. Bake in the over for 18-20 minutes until the edges start to brown
  9. Remove from oven and allow to cool on the tray completely (they will cook a little more and firm up on the tray)

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