Tag Archives: jam pocket cookies

Baked: Jam Pockets


Need to impress friends, family or co-workers at a brunch? We’ve got you. These cookies are simple to make and look super fancy. Sweet creamy dough wrapped around fruity jam… mmm! Guaranteed to improve any cup of tea, coffee or soy milk! Take Jam Pockets to a brunch party; watch how quickly they vanish! Poof! And only five ingredients.

Basically, like with all baked goods, you need to follow the directions carefully. That’s the only secret to this recipe. And the fun part is selecting the jam you want to use. Any flavor will do – strawberry, blueberry, apple butter, cherry, peach, raspberry, orange marmalade, blackberry, mango, plum, apricot. You get the idea. You can really personalize this recipe.

Because the dough needs to chill, you will need to plan for the two hour break between mixing and baking. You can even let the dough chill overnight.



Jam Pockets

2 sticks of Earth Balance, room temperature (1 cup)

1 8-oz. tub vegan cream cheese (we used Tofutti brand)

1  3/4 cups all-purpose flour, sifted and more for rolling dough

1/4 cup powdered sugar, sifted plus more for rolling

2/3 cup jam of your choice (we used a variety of strawberry jam, blueberry jam and orange marmalade)

Once Earth Balance and vegan cream cheese are room temperature, add to a stand mixer and cream until fluffy. It will look like icing. You can use a hand mixer to do this, or if you’re really buff, whip it by hand, too. Gradually add flour and powdered sugar about 1/2 cup at a time. Be careful not to over mix, or the dough will become tough.  Form into a ball and wrap in plastic wrap or a zip-top bag. Chill until firm, about 2 hours.

When you are ready to assemble the cookies, preheat oven to 375 and line two baking sheets with parchment paper or a Silpat. It’s super important to line your baking sheets, as sometimes the cookies break open and sticky jam gets all over the place!

Place a piece of parchment on your countertop and dust with powdered sugar. Using a rolling pin (also dusted with powdered sugar), work dough into a flat disc on the parchment until it’s about 1/4-inch thick. Cut rounds using a wide-mouth pint Ball jar. Add a spoon of jam (your favorite) and using your fingers, dab water on edges all around the dough circle. Fold dough over and use a fork to seal. Re-roll scrap dough and repeat until it’s all used up. If the dough gets too warm, it will become sticky, so try to maintain a lively pace.

Baked about 12-15 minutes, until dough is lightly tan on edges. Cool completely before eating. When we make these, it yields about 36-40 cookies.