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Close-up of golden Blackberry Pie Cookies topped with jam, fresh blackberries, and sparkling sugar.

Blackberry Peekaboo Cookies

These delightful Blackberry Peekaboo Cookies feature tender, buttery shortbread filled with vibrant blackberry jam, with a charming cut-out that reveals the fruity filling beneath. Perfect for tea time or a sweet treat.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup powdered sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract
For the Filling and Garnish
  • 1/2 cup blackberry jam seedless preferred
  • 2 tbsp powdered sugar for dusting

Equipment

  • Stand Mixer
  • Large mixing bowls
  • Rubber Spatula
  • Rolling Pin
  • Parchment Paper
  • Baking sheets
  • 2-inch round cookie cutter
  • 1/2-inch Mini Round Cookie Cutter (or desired shape)
  • Wire cooling rack
  • Fine-Mesh Sieve

Method
 

Prepare the Dough
  1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 cup of powdered sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Beat in the vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
  4. Divide the dough in half. Shape each half into a flattened disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough makes it easier to roll and cut.
Cut and Bake the Cookies
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. On a lightly floured surface or between two sheets of parchment paper, roll out one disk of chilled dough to about 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out as many circles as possible. Reroll scraps gently once or twice.
  3. Place half of the cut-out circles on the prepared baking sheets. These will be the bottom cookies. For the remaining half of the circles, use a smaller 1/2-inch round (or heart/star) cookie cutter to cut out a 'peekaboo' hole in the center of each. These will be the top cookies.
  4. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Baking time may vary depending on your oven. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  5. Repeat with the second disk of dough until all cookies are baked.
Assemble the Cookies
  1. Once the cookies are completely cooled, take a bottom (solid) cookie and spread about 1/2 teaspoon of blackberry jam on top, leaving a small border around the edge.
  2. Gently place a top cookie (with the 'peekaboo' hole) over the jam-covered bottom cookie, aligning the edges. The jam should peek through the center.
  3. Arrange the assembled Blackberry Peekaboo Cookies on a serving platter. Lightly dust the cookies with 2 tablespoons of powdered sugar using a fine mesh sieve.
  4. Serve immediately or store for later enjoyment.

Notes

For best results, ensure your butter is properly softened but not melted. If the dough becomes too soft while rolling, pop it back in the fridge for 10-15 minutes. You can substitute blackberry jam with any other favorite jam like raspberry or apricot. Store leftover cookies in an airtight container at room temperature for up to 3-4 days.