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Buttery Jam Cookies

adapted from Dorie Greenspan's Baking: From My Home to Yours
Servings 40


  • 8 Tablespoons 1/2 cup unsalted butter, softened
  • 2/3 cup raw sugar
  • 1 large egg
  • 2 Tablespoons whole milk
  • 3/4 teaspoon vanilla extract
  • 1/3 cup chunky cherry preserves
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 cup white chocolate chips


  • Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth.
  • Add the sugar and beat for one minute.
  • Add the egg and beat for 2 minutes.
  • Add the milk and vanilla extract and beat until just combined. The mixture may look curdled, but that’s okay.
  • Add the preserves and beat on low for 1 minute.
  • Add the dry ingredients and mix on low until just incorporated.
  • Stir in the white chocolate.
  • Drop by rounded teaspoons, or with a small cookie scoop, onto the baking sheets and bake for 10-12 minutes, or until cookies are firm and just barely browned on the edges.
  • Let rest on baking sheet for 1 minute before removing cookies to wire racks to cool completely.