Beautiful, buttery, melt-in-your-mouth cookies with a stunning stamped swirl pattern and a glossy jam or chocolate center. Perfect for holidays, gifting, and festive dessert tables.
These cookies look elegant, but they’re surprisingly simple to make. The dough is soft and smooth, stamps beautifully, and bakes into perfectly defined ridges. The centers can be filled with berry jam, chocolate ganache, caramel, Nutella — anything you love.
🍪 INGREDIENTS (Makes 22–26 cookies)
For the Cookie Dough
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1 cup (226 g) unsalted butter, softened
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⅔ cup (90 g) powdered sugar
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1 teaspoon vanilla extract
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¼ teaspoon almond extract (optional but amazing)
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2 cups (260 g) all-purpose flour
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¼ teaspoon salt
For the Filling
Choose one or mix-and-match:
Jam Option
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½ cup raspberry, strawberry, or apricot jam
Chocolate Center Option
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½ cup semi-sweet chocolate chips
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2 teaspoons cream or butter
🧈 STEP-BY-STEP DIRECTIONS
1. Make the Dough
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In a mixing bowl, beat the softened butter until creamy (about 1 minute).
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Add powdered sugar and beat until light and fluffy.
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Mix in vanilla extract and optional almond extract.
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Add flour and salt, mixing on low until the dough comes together.
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It should be soft, smooth, and not sticky.
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Wrap dough in plastic wrap and chill 20–30 minutes.
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This helps the stamped pattern hold its beautiful shape.
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2. Portion and Stamp
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Roll dough into 1–1.5 inch balls.
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Place on a parchment-lined baking sheet.
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Press each ball gently with a cookie stamp or patterned press until the edges flare into a swirl pattern.
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Use the back of a small measuring spoon or thumb to create a center well for the filling.
3. Fill Before or After Baking (Two Methods)
Method A — Fill Before Baking (Jam Only)
Fill each indentation with ½ teaspoon jam.
The jam bakes beautifully and becomes glossy.
Method B — Fill After Baking (For Chocolate)
Leave indentations empty while baking.
Fill when cookies are warm or cooled.
