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Jam-Filled Cream-Cheese Cookies

  • Prep:
  • Total Time:
  • Yield: Makes 48
Jam-Filled Cream-Cheese Cookies

Source: Everyday Food, December 2009


  • 8 ounces bar cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup sugar
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 1 egg yolk
  • 1 1/2 cups jam, jelly, or preserves


  1. In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).

  2. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)

  3. Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies (see below); arrange, 2 inches apart, on two parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).

  4. Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

Cook's Note

Jams, jellies, and preserves that include pectin work best as a cookie filling. If you like, brush top of filled star cookies with egg wash and sprinkle with sugar before baking. When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.

Reviews (16)

  • BuffaloNYPaul 5 Dec, 2014

    This is a good recipe. But looking at it i knew it needed to be tweaked. First, I don't why all these Martha Stewart recipes use "unsalted" butter. I don't. The salt used by most manufacturers is only 1/4 tsp per stick. Now, the sugar needed to be increased to a full cup. Then there was no vanilla listed. Which surprised me. No wonder folks claim there bland. I added 2 tsps pure vanilla extract. And increased the salt to 1 tsps. Then they were excellent cookies. Now this recipe is a keeper!

  • natasha_rdr 19 Jan, 2012

    I LOVED these cookies. Just came back to print a recipe and make them again. Super delicious, I definitely will use the recipe to make them again and again! Thank you, Martha! This recipe goes to my Recipe Book :)

  • Vera_Lynn 11 Oct, 2011

    These cookies were terrible! Glad to know I wasn't the only one that had trouble with this recipe.

  • Vanfullofkids 24 Dec, 2010

    This recipe now has a big black "X" over it. We will never make these again. It was a ton of work, most of the cookies opened up (didn't read the tooth pick comment until just now) and honestly they really don't tast that good. Too much work, no fun to make and not very good.

  • acgardea 22 Dec, 2010

    Yeah, these were an epic fail for me. I have maybe 6 or 7 that didn't completely come undone. Too bad because they taste good, they just look a mess. :(

  • mazarate 22 Dec, 2010

    If you want them to keep their shape you have to refrigerate them for 20 minutes after shaping and before baking them. I thought they were a LOT of work for a cookie that really didn't taste that good! I won't make them again. What a waste of butter...

  • somanycats 24 Nov, 2010


    1) To keep cookies from UNROLLING: Use egg wash on exposed dough AFTER you shape cookies. Also, for star-shapes, use a toothpick dipped in flour, push it through the overlapped dough 3-4x, this will help keep those pieces together (do not cook with the toothpick left in!).

    2) You can add PECTIN to any jam, your own mashed up fruit, etc. Certo (brand) makes a ready-to-use gel. Usually found in the baking scetion of stores.

    3) Pre-heat oven at step 4, not step 3.

  • SunflowerRae 17 Nov, 2010

    These were a dismal failure for me. The stars unfolded and the squares puffed up a lot and didn't really look nice. A real shame and I think the recipe needs tweaking somewhere to make the cookies look like the ones in the picture.

  • tanias 18 Feb, 2010

    All of mine unfolded too - no matter how hard I pinched. I used a circle and tried to make the squares shown in the picture. They came out tasty but ugly. A big disappointment. Did anyone have success?

  • carabau 5 Jan, 2010

    pearse-Read the Helpful Hint at the bottom of the recipe instructions for shapes.

  • pearse 5 Jan, 2010

    How do you make those shapes shown on the picture? has anyone tried ? Please let me know

  • ferlie 5 Jan, 2010

    It will list pectin in the ingredients. Check the jar as not all have it.

  • drjinva 5 Jan, 2010

    Has anyone actually made these into the shapes shown in the picture? I tried and they all unfolded while baking and I ended up with circles with jam in the center. I'll never bake these again.

  • dottiestarr 5 Jan, 2010

    Could lemon curd be substituted for jam?

  • JeaneneT 5 Jan, 2010

    Any jared jelly from the store (Raspberry, Strawberry, Apricot) would work great. I also use the Solo fillings such as Almond and Poppyseed. Those work wonderful!

  • smd1227 5 Jan, 2010

    These sounds delicious. Can you please provide examples of which jams, jellies and preserves include pectin that would be best to use for these cookies? Thanks!

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