Fig Jam Cookies
Tender, buttery shortbread cookies piled with sticky, chewy, fig jam and topped with a easy almond glaze. These fig jam cookies are one of our all time favorite cookies.
I’ve been making these cookies for awhile now and they’re still some of my husband and my favorite cookies. After baking the jam, it turns into this chewy, thick, delicious bite. The golden brown cookie base is crumbly and crunchy. The almond glaze just takes it over the top.
Don’t have fig jam? Don’t want to make it? Great news! You can sub any jam in this recipe.
Pick your favorite jam and keep the rest of the recipe the same. It’s an incredibly versatile recipe.
Freezing & Storing
This recipe makes A LOT of cookies. Like usual, I typically send quite a few of my baked goods to work with my husband. Though I do eat a lot of these, they’re just so good!
Freezing them is an option. Bake the cookies and allow to cool fully. Lay a piece of wax paper over the jelly then wrap tightly in plastic wrap. If you have an airtight container that fits them, put them in there and freeze. Otherwise, double wrap with plastic wrap and freeze. Allow to come to room temperature before glazing, about an hour.
Store the cookies in an airtight container. They’ll keep on the counter for 3-5 days.
A few simple ingredients, a bit of labor and finesse, turn these modest ingredients into extra special cookies.
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sticky & chewy fig jam piled on golden brown buttery cookie
a wonderful recipe to share
Fig Jam Cookies
48
slices15
minutes25
minutesTender, buttery shortbread cookies piled with sticky, chewy, fig jam and topped with a easy almond glaze. These fig jam cookies are one of our all time favorite cookies.
Ingredients
- Cookies
2 ½ Cups Unbleached AP Flour
¼ teaspoon Cream of Tartar
1/8 teaspoon Kosher Salt
1 Cup Salted Butter, room temp
½ Cup Granulated Sugar
2 Tablespoons Powdered Sugar
1 Large Egg, room temp
½ teaspoon Pure Vanilla Extract, Nielsen Massey Tahitian Vanilla
¼ teaspoon Pure Almond Extract
1 Cup Fig Jam
- Almond Glaze
1 Cup Powdered Sugar
1 Tablespoon + 1 teaspoon Water
¼ teaspoon Pure Almond Extract
Directions
- Make the Cookies
- Pre-Heat oven to 350 degrees and line two XL baking trays with parchment paper
- Mix flour, salt, & cream of tartar
- In a stand mixer fit with paddle attachment, cream butter, granulated sugar, and powdered sugar on medium speed until light and fluffy. About 2-3 minutes
- Add egg, vanilla, and almond extract. Mix until well combined
- Add flour mixture, beat on low speed until incorporated
- On a lightly floured surface, roll the dough into a log and divide into four equal pieces. If the dough is too warm, put in the refrigerator for 5-10 minutes
- Using hands and a rolling pin, shape the dough into long rectangles. About 16” x 5” and ¼” thin. Carefully transfer to baking trays, two per tray about 3” apart
- Using your middle three fingers, gently press the center of the dough down to create a trough. Alternatively, use the backside of a spoon. Use flour if the dough begins to stick to fingers or spoon. The dough should widen an additional 1”-1 ½”
- Spread ¼ cup jam evenly into indentation
- Bake until cookies are lightly golden brown on the edges, about 20-25 minutes
- Allow to cool on sheets until transferring to cutting board, this will prevent breakage. Use a flat spatula or offset spatula
- Glaze Cookies
- Mix powdered sugar, water, and almond extract until combined. Mixture will be slightly thick, holding its shape when drizzled
- Use a piping bag or a fork to glaze the cookies in a diagonal pattern. Allow glaze to set before cutting, 20-30 minutes
- Cut cookies diagonally, about 1” slices
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