These little cookies bake up buttery-crisp at the edges with a soft, tender center, each one cradling a glossy pool of jam right in the middle. Powdered sugar keeps the dough delicate and fine-crumbed, while a touch of vanilla rounds out the flavor so the fruit filling really shines. Raspberry, strawberry, or apricot preserves all work beautifully here, giving you a rainbow of jewel-toned centers on the tray. The dough comes together quickly and chills up firm enough to roll into neat little balls, so the whole batch is easy to shape and bake with minimal fuss. Once out of the oven, the edges set just enough to hold their shape while the jam stays soft and glossy — a perfect balance of textures in every bite. It's a timeless cookie-tray classic that fits neatly into a vegan baking lineup.
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Learn more →24 servings
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Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
Add the vanilla extract and salt, then mix on low until combined, about 30 seconds.
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