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Golden Jam-Filled Cookies – A Sweet Treat You’ll Want Every Day

These Golden Jam-Filled Cookies are incredibly soft, buttery, and melt in your mouth with every bite. Filled with sweet apricot jam and finished with a delicate coconut coating, they’re the perfect quick and easy treat for any occasion. With just 5 minutes of prep, you can whip up a batch of these delicious homemade cookies in no time!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 -15 cookies
Course: Dessert
Cuisine: European-inspired
Ingredients Method Notes

Ingredients
  

  • 1 egg
  • A pinch of salt
  • 8 grams vanilla sugar
  • 60 grams sugar
  • 50 ml oil
  • 2 tablespoons cornstarch
  • 2 tablespoons yogurt
  • 1/2 teaspoon baking powder
  • 250 grams flour
  • 160 grams apricot jam
  • 2 tablespoons coconut flakes

Method
 

  1. Prepare the Dough: In a mixing bowl, whisk together the egg, salt, vanilla sugar, and sugar until well combined. Add the oil, cornstarch, yogurt, and baking powder, mixing until smooth. Gradually add the flour and knead until a soft dough forms.
  2. Shape the Cookies: Roll the dough into small balls, then slightly flatten them. Make a small indentation in the center of each cookie for the jam.
  3. Fill with Jam: Spoon a small amount of apricot jam into the center of each cookie.
  4. Bake: Preheat your oven to 180°C (350°F). Place the cookies on a lined baking sheet and bake for 12-15 minutes, or until lightly golden.
  5. Coat with Coconut: While the cookies are still warm, gently roll the edges in coconut flakes for a sweet, textured finish.
  6. Serve & Enjoy: Let them cool slightly before serving. These cookies pair perfectly with coffee, tea, or as a delightful snack anytime!

Notes

  • For extra flavor, try adding a bit of orange or lemon zest to the dough.
  • Swap the jam! Raspberry, strawberry, or fig jam also work beautifully in this recipe.
  • For a crunchier version, bake for an extra 2-3 minutes until golden brown.
  • Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.