Jam-Filled Butter Cookie Blossoms

Jam-Filled Cookie Blossoms on glass tiered stand

Finished with a dollop of fruit preserves or your favorite jam, these buttery cookie blossoms offer the perfect sweet bite.

Jam-Filled Butter Cookie Blossoms
Makes about 90
  • 1 cup unsalted butter, softened ⅔ cup sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2⅔ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cardamom
  • ½ cup thick preserves or jam*
  1. Preheat oven to 350°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating until well combined. Beat in zest and vanilla.
  3. In a medium bowl, whisk together flour, salt, baking powder, and cardamom. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
  4. Transfer a portion of dough to a cookie press fitted with a daisy-shape disk. Press dough ½ inch apart on 3 ungreased baking sheets. (Do not use parchment paper.) Repeat with remaining dough.
  5. Bake for 4 minutes. Remove from oven; using the handle of a wooden spoon, gently make a slight indentation in center of each cookie. Top each with about ¼ teaspoon jam. Bake until cookies are set and bottoms are lightly golden, about 7 minutes more. Let cool on pans for 2 minutes. Using a small of set spatula, gently loosen cookies from pans and transfer to a wire rack; let cool completely.
*We used Smucker's Red Plum Jam and Apricot Preserves.

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May June 2022 cover of Southern Lady