Butter and Jam Cookies | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Butter and Jam Cookies

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Butter and Jam Cookies01

I often feel cookies are for festive seasons. Whenever any festive seasons come, especially Christmas, we like to have some and feel the atmosphere. These buttery cookies were dotted and filled with bright red plum jam. The slightly tangy taste of plum jam is just right to balance the no-so-sweet cookies. Good things have to be shared. And it’s the meaning of Christmas. So I made two batches to share with friends. If you have kids on school holidays, it’s a good idea to make these cookies with them. It’s fun and good family time.

Butter and Jam Cookies Recipe (Printable recipe)

Prep time:
Cook time:
Yield: makes 40

Butter and Jam Cookies01
  • 130 gm unsalted butter, softened at room temperature
  • 70 gm pure icing sugar
  • 2 egg yolks, 40 gm
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 180 gm cake flour
  • 20 gm rice flour
  • 1 Tbsp jam
  • ½ tsp warm water
Butter and Jam Cookies Procedures01

Butter and Jam Cookies Procedures02

  1. Preheat oven to 180C / 350F. Sift and mix the cake flour and rice flour well. Set aside.
  2. Beat the butter and icing sugar until pale and fluffy with an electric mixer. Scrape down the butter from the sides of the bowl with a spatula if necessary.
  3. Beat in the egg yolks bit by bit. Don’t add in one go because you don’t want the butter mixture splits. Add salt and vanilla extract.
  4. Fold in the flour mixture in 3 batches with a spatula. Combine well.
  5. Transfer the batter into a piping bag. Pipe batter with your favourite pattern onto a lined baking tray. Or you might like to roll the batter into small balls, about 2.5 cm / 1 inch in size. Lightly press with your finger tip to make a well in the middle.
  6. Mix the jam with warm water well. Put into a plastic bag. Cut away a small tip at a corner. Drop a little bit in the middle. Or fill the hole of the small dough.
  7. Bake in the preheated oven for about 10 to 12 minutes. For the small balls, bake further 5 minutes or so, until golden brown on the bottom. Remove from the oven. Let cool on a wire rack completely. Enjoy! 
Butter and Jam Cookies02

  • You can use any jam you like. The consistency of each brand might be different. The amount of water can be adjusted accordingly or don’t need any water at all.
  • I used pure icing sugar without any starch mixed inside.
  • The leftovers can be kept in an air-tight container for a few days.
  • Cake flour is a kind of low protein flour. Rice flour doesn’t contain any protein at all. Both are available at supermarkets and Asian grocers.


  1. They look really super, Christine. I too feel the same about cookies and holidays.
    Wishing you and yours a wonderful holiday season!

  2. Can I substitute icing sugar for something else?

    1. You may use caster sugar instead. The texture of the end product will be slightly different.

  3. Hi Christine,

    The cookies look amzing! Can I replace rice flour with something else or omit it and just use all cake flour? Thanks for the advice. Ottavia

    1. Hi Ottavia,
      You can use cake flour instead.