Soft, sweet and so very tasty. These Marionberry Jam Cookies combine Marionberry Jam inside a cookie to give you a delicious treat.
If you are familiar with Salt & Straw then you will not be surprised with this cookie. This cookie idea was born from them and their delicious and unique ice cream ideas. I tried Salt & Straw for the first time on a trip to Portland, Oregon a few years back and I was very curious why people would stand in such a long line (around the block!) for ice cream. Naturally we had to give them a try and I am soooo glad we did! Their unique and delicious flavors were such a breath of fresh air to the traditional ice creams I had been exposed to. I traveled back to Los Angeles wishing we had a Salt & Straw close to us.
Fast forward a few years and we discover that Salt & Straw is making its way into the Southern California area and I am excited! Our closest one is located in the Downtown Disney distract which luckily is only about a 15 minute drive from where we live. I am fortunate enough to be able to drive over whenever I have a craving - which my pants aren't really appreciating!
Why You Will Love This Recipe
Deliciously Easy. The goal with my recipes is to make them as easy as possible - whether you are a seasoned baker or not. This cookie just needs a bowl, a whisk and the listed ingredients for you to make a deliciously soft and sweet cookie.
It's My Jam. I used Marionberry Jam in this recipe (which I highly recommend!), but you can use any jam you'd like! Strawberry or grape are other great options.
Marionberry Jam. The star of the show! Salt & Straw was born out of Portland, Oregon, and in Oregon they have the Marionberry. Similar to a blackberry but much juicier and sweeter, the Marionberry is truly an absolutely delicious berry! I purchased my jar from Spread The Love through Amazon.
Sugars. The combination of both light brown and granulated sugar is important here. The light brown lends to a soft and tender cookie while the granulated helps to boost the Marionberry Jam flavors. I don't recommend substituting with dark brown sugar because the deeper flavor of molasses in dark brown sugar can overpower the cookie flavor.
Butter. I recommend unsalted butter at room temperature. Remove from the refrigerator about 1 hour prior. You can use salted butter but just omit the added salt.
Let's Make Some Marionberry Jam Cookies
Step 1. Combine butter, sugars and vanilla in a large bowl. Cream on medium high until light and fluffy - about 3 minutes.
Step 2. Add egg and mix on medium low until well combined - about 1 minute.
Step 3. Combine flour, baking powder and fine sea salt to separate bowl and whisk until well distributed. Add to wet ingredients.
Step 4. Fold dry ingredients into wet ingredients using a rubber spatula.
Step 5. Using rubber spatula spread out dough evenly across bowl. Then pour Marionberry Jam over dough and spread evenly across the top.
Step 6. Using the rubber spatula, gently and careful fold the dough over the Marionberry Jam a few times. You don't want to incorporate the jam into the dough but simply generate some jam swirls within it.
Step 7. Use a 3 tbsp ice cream scoop to scoop and place onto a baking sheet with parchment paper. Bake at 350 F for 11 minutes, or until you begin to see light browning along edges. Remove from oven and allow to cool before enjoying.
Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale. It drastically eliminates errors in measuring and will get you closest to how the recipe was intended.
Use an oven thermometer. An oven thermometer will help you ensure that your oven is running at the correct temperature.
Soften the butter, don't melt it. These cookies hold their structure better with softened butter. If you melt the butter then you will end up with a looser and flatter cookie. Leave at room temperature between 30 minutes to 1 hour, and then follow the steps.
Don't Over Mix. Be careful when folding in the jam. You can easily go from swirled dough to the jam being fully mixed in with the dough. While that will still yield a delicious cookie you will lose some of the jams burst of flavor.
Luckily for us we have a whole array of jams we can choose from! This recipe was only tested using Marionberry Jam, but that's not to say that other jams cannot be used. Strawberry, Grape or even Orange. If you try a different jam please let me know how it went! I'd love to hear about it.
If you really want to take this cookie up to the next level you can even coat in corn flakes cereal prior to baking. Follow the recipe as written, and then roll in corn flakes and place on baking sheet. Enjoy same day because the cereal will soften over time.
These cookies store wonderfully at room temperature, and frozen. If storing at room temperature, simply place in an airtight container or ziplock bag. They will stay fresh for up to 5 days. If freezing, place in a freezer safe airtight container or ziplock bag. Defrost by removing entire container but do not open it. Allow to come to room temperature, and then enjoy.
Marionberry Jam Cookies
- hand held mixer, or stand mixer with whisk attachment
- mixing bowls
- kitchen scale recommended
- rubber spatula
- parchment paper
- cooking rack
- baking sheet
- 3 tbsp ice cream scoop
- 2 cup all purpose flour 260 g
- ¾ cup unsalted butter, softened 165 g
- ½ cup sugar 100 g
- ¼ cup light brown sugar, packed 50 g
- 1 ea egg, room temperature
- ¼ cup Marionberry Jam
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp fine sea salt
- Preheat oven to 350 F.
- Combine flour, baking powder and fine sea salt in a bowl and whisk to combine. Set aside.
- In a separate bowl, combine butter, sugars and vanilla. Cream on medium high until light and fluffy - about 3 minutes.
- Add egg and mix on medium low until combined - about 1 minute.
- Add dry ingredients to wet ingredients. Use rubber spatula to fold together until well combined.
- Spread dough out evenly in bowl using the rubber spatula. Pour Marionberry Jam on top and spread evenly across top of dough.
- Gently fold jam into dough just a few times. Do not over mix. You only want to swirl the jam into the dough.
- Use a 3 tbsp ice cream scoop to scoop out from bowl and place on baking tray. Place about 2" apart, about 8 cookies per sheet.
- Bake for 11 minutes, or until you see light browning along edges.
- Remove from oven and place on cooling rack. Allow to cool before enjoying.