These jam filled crescent cookies are tender and crumbly, with a sweet, fruity center and a coating of vanilla-scented powdered sugar. These little crescent-shaped treats are perfect alongside a cup of coffee or as part of a holiday cookie platter.
My recipe uses a simple dough made with oil and hot water, with no butter, eggs, or yeast. After a short rest, the dough is ready to roll, fill, and shape. I used cranberry jam for a lovely sweet-tart filling, but you can make them with your favorite thick jam. A final roll in powdered sugar while they’re still hot gives each cookie its delicate, sweet finish.
What makes these jam filled crescent cookies special is the balance between the delicate dough, fruity filling, and sweet powdered sugar coating. There’s no added sugar in the dough itself, so the cranberry jam brings a lovely contrast to every bite. For a varied cookie platter, pair them with my Peanut Butter Cookies for a mix of fruity and nutty flavors.
Before you begin, measure your flour carefully to keep the dough from becoming too dry. A kitchen scale is helpful, especially for this simple recipe where the balance of flour and oil matters. If you’re using measuring cups, this guide from King Arthur Baking on how to measure flour explains the technique. Then you’re ready to roll, fill, and shape your cookies-no mixer needed!
Quick Recipe Info
- Prep Time: Approximately 25 minutes
- Rest Time: 10 minutes
- Bake Time: About 20 minutes per batch
- Total Time: Approximately 55 minutes for one batch
- Yield: 32 cookies
- Oven Temperature: 400°F (200°C)
- Difficulty: Easy
- Texture: Tender and crumbly with a fruity jam center
- Perfect For: Coffee breaks, holiday cookie platters, and sharing
Why You’ll Love These Jam Filled Crescent Cookies
- Tender, crumbly texture: The oil-based dough bakes into delicate cookies that pair beautifully with the fruity filling.
- Simple pantry ingredients: No butter, eggs, or yeast needed-just a handful of everyday baking staples.
- No mixer required: Mix the dough by hand and let it rest for just 10 minutes before shaping.
- Your choice of jam: Use cranberry jam for a sweet-tart center, or try a thick raspberry, apricot, or plum jam.
- A sweet vanilla finish: Powdered sugar mixed with vanilla sugar adds a delicate coating to every cookie.
- Plenty to share: This recipe makes 32 cookies, perfect for a coffee gathering or holiday cookie platter.
Ingredients You’ll Need
These jam filled crescent cookies come together with a few simple ingredients. You’ll find the full measurements in the recipe card below.
- All-purpose flour: Gives the cookies structure. Measure carefully to avoid making the dough too dry.
- Oil: Creates the tender, crumbly texture without butter. Use a neutral oil, such as sunflower or canola.
- Hot water: Combines with the oil before you add the dry ingredients.
- Baking powder: Gives the dough a little lift as the cookies bake.
- Cranberry jam: Adds a sweet-tart filling. Choose a thick jam that holds its shape on a spoon; apricot, raspberry, or plum jam also works.
- Powdered sugar: Coats the baked cookies and provides sweetness, since the dough contains no added sugar.
- Vanilla sugar: Mix with the powdered sugar for a lightly scented vanilla coating.
How to Make Jam Filled Crescent Cookies
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line your baking sheets with parchment paper.
2. Make the Dough
Combine the hot water and oil in a large bowl. Add the baking powder and flour, then stir until the dough comes together. Once it is comfortable to handle, gently bring it together by hand until no dry flour remains. Avoid prolonged kneading.
3. Let the Dough Rest
Cover the dough and let it rest for 10 minutes at room temperature. Divide it into 4 equal portions and shape each portion into a ball.
4. Roll and Cut
Roll one dough ball into a circle on a clean work surface. If needed, use a light dusting of flour to prevent sticking. Cut the circle into 8 equal wedges, like a pizza. Repeat with the remaining dough to make 32 wedges.
5. Fill and Shape
Place a small dollop of thick cranberry jam near the wide end of each wedge, leaving a little space around the edges. Fold the wide end over the jam, gently press the sides to help enclose the filling, and roll toward the pointed tip. Avoid overfilling, as excess jam can leak during baking.
6. Bake
Arrange the cookies on the prepared baking sheets with the pointed tips underneath, leaving a little space between them. Bake for approximately 20 minutes, or until lightly golden. Check toward the end of baking to avoid overbrowning.
7. Coat with Vanilla Powdered Sugar
Mix the powdered sugar and vanilla sugar in a shallow bowl. While the baked cookies are still hot, carefully roll them in the sugar mixture, handling them gently because they are delicate. Transfer to a wire rack and let cool before serving.
How to Store and Freeze
At room temperature: Let the jam filled crescent cookies cool completely before placing them in an airtight container. Store in a cool, dry place for up to 4–5 days, separating layers with parchment paper. The cookies may soften slightly as moisture from the jam moves into the dough.
To freeze: Arrange the cooled cookies in a freezer-safe container, placing parchment paper between layers to protect the delicate sugar coating. Freeze for up to 3 months. If you’re making a batch specifically for freezing, you can leave off the sugar coating until after thawing.
To thaw and serve: Thaw the cookies at room temperature in their container. Once thawed, dust with fresh powdered sugar mixed with vanilla sugar before serving, as the original coating may absorb moisture during storage.
Frequently Asked Questions (FAQ)
What kind of jam works best?
Choose a thick jam that holds its shape on a spoon. I used cranberry jam, but raspberry, apricot, or plum jam would also be delicious. Avoid runny jam, which can leak more easily during baking.
Why did my jam leak out?
Too much filling or loosely sealed edges can allow jam to escape. Use a small dollop, gently enclose it with the wide end of the dough, and roll toward the tip. A little jam showing at the ends is normal.
Can I use butter instead of oil?
This recipe was developed with oil, which gives the cookies their tender, crumbly texture. Butter contains water as well as fat, so it is not a direct replacement. For consistent results, use the oil called for in the recipe.
Why is there no sugar in the dough?
The jam filling and vanilla powdered sugar coating provide the sweetness. Leaving the dough unsweetened balances the finished cookies, especially when using a sweet jam.
Do I need a mixer?
No. Stir the ingredients together in a bowl, then gently bring the dough together by hand once it is comfortable to handle. Stop when no dry flour remains; there is no need for prolonged kneading.
Why is my dough cracking when I roll it?
Small cracks around the edges are normal with this dough. Let it rest for the full 10 minutes, roll gently, and press minor cracks together with your fingers. Too much flour on the work surface can make cracking worse, so use only a light dusting if needed.
How do I know when the cookies are done?
Look for lightly golden edges and bottoms, usually after about 20 minutes at 400°F (200°C). They do not need to turn deeply brown. Let them cool before judging the final texture, as they are delicate while hot.
When should I coat them in powdered sugar?
Carefully roll the cookies in the powdered sugar and vanilla sugar mixture while they are still hot, as directed in this recipe. Handle them gently. If some sugar absorbs into the surface, add a light dusting once they have cooled.
Can I make these jam filled crescent cookies ahead of time?
Yes. Bake them a day ahead and store them in an airtight container once completely cool. For longer storage, freeze the baked cookies and add a fresh dusting of sugar after thawing.
Nutrition per Serving
Estimated nutrition per cookie, based on a yield of 32 cookies:
- Calories: 160 kcal
- Carbohydrates: 19 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 1 g
- Fiber: 0.5 g
- Sugar: 7 g
Nutrition values are approximate and depend on the oil and jam used, the amount of filling, and how much powdered sugar coats each cookie.
Conclusion
These jam filled crescent cookies turn simple pantry ingredients into a tender, crumbly treat with a fruity center and a sweet vanilla sugar coating. Cranberry jam adds a lovely tart contrast, while the easy dough comes together by hand with just a short rest before shaping.
Enjoy them with your afternoon coffee, share a batch with friends, or add them to your next holiday cookie platter. With 32 cookies from one recipe, there’s plenty to share-and a few to save for later.
If you try this recipe, leave a rating and a comment below. I’d love to hear which jam you chose!
Happy baking!
Easy Jam Filled Crescent Cookies
Ingredients
Equipment
Method
- Prepare the oven and baking sheets. Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
- Make the dough. Combine the hot water and oil in a large mixing bowl. Add the baking powder and flour, then stir until combined. Once comfortable to handle, gently bring the dough together by hand until no dry flour remains. Avoid prolonged kneading.
- Rest the dough. Cover and let rest at room temperature for 10 minutes.
- Divide and roll. Divide the dough into 4 equal portions and shape each into a ball. Roll each ball into a circle on a clean work surface, using a little flour only if needed to prevent sticking.
- Cut and fill. Cut each circle into 8 equal wedges. Place a small dollop of jam near the wide end of each wedge, leaving space around the edges.
- Shape the cookies. Fold the wide end over the jam, gently press the sides to help enclose the filling, and roll toward the pointed tip. Place on the prepared baking sheets with the tips underneath, leaving a little space between cookies.
- Bake. Bake for approximately 20 minutes, or until lightly golden around the edges and underneath. Allow additional baking time if baking the trays in separate batches.
- Coat and cool. Mix the powdered sugar and vanilla sugar in a shallow bowl. Carefully roll the cookies in the mixture while still hot, handling them gently. Transfer to a wire rack to cool before serving.
Notes
- Measure accurately: Use the metric quantities when possible, especially for the flour. US volume measurements are approximate.
- Jam: Choose a thick jam and avoid overfilling. A little filling may show at the ends after baking.
- Filling and coating quantities: The jam, powdered sugar, and vanilla sugar amounts are approximate allowances; adjust as needed.
- Storage: Cool completely and store in an airtight container in a cool, dry place for up to 4–5 days.
- Freezing: Freeze cooled cookies for up to 3 months, separating layers with parchment paper. Thaw at room temperature and refresh the sugar coating if needed.
- Timing: Total time excludes cooling and assumes one oven batch. Additional batches will increase the total time.
- Nutrition: Estimated using 160 g jam, 100 g powdered sugar, and 10 g vanilla sugar for 32 cookies. Actual values vary with the ingredients and amount of coating used.