Sharing is caring!
Swirl cookies filled with orange jam, these aromatic cookies are sure to please anyone. Easy to change the flavor by using another sort of jam.
SWIRL COOKIES WITH JAM
So about these orange swirl cookies: they are so delicious! I baked them last Friday in the afternoon and they were all gone by Saturday. I think my son must have eaten at least half of them, I couldn’t stop him anymore.
This is an updated post from 2016, the source of the swirl cookies is here.
Swirl cookies are something that most people avoid making, the swirling factor makes them seem more difficult to make than they actually are.
But, really, making swirl cookies is just as easy as making regular cookies that you have to cut out. Actually easier. There are no dough scraps that you have to roll and cut over and over again until the dough is gone.
Just roll a rectangle (in this case two), spread some jam on it, roll it and cut it into slices. That’s it!
INGREDIENTS FOR SWIRL COOKIES
- Preferably organic, unwaxed oranges as you will use the zest as well.
- I used two different sorts of jam: rhubarb strawberry and orange jam. The children preferred the very sweet rhubarb strawberry jam, the grown-ups the bittersweet orange jam.
- You can use any kind of jam you like. By changing the jam you use, you are also changing the flavor of the cookies and that makes them even more interesting.
TIPS FOR MAKING SWIRL COOKIES WITH JAM
- Always use a scale when measuring the ingredients, a kitchen scale is cheap, it makes life easier and baking more accurate and clean.
- Let the dough rest long enough in the refrigerator, about 2 hours or until firm enough to roll.
- Roll the dough on a well floured working surface.
- After filling the dough and rolling it into sausages, place the rolls in the freezer for about an hour an a half or until firm enough for you to be able to slice them properly. Just check, the dough should feel firm, but not be completely frozen.
- If completely frozen (you could make all this in advance and freeze the rolls), let stand at room temperature for 15-20 minutes before cutting. It depends on how warm the kitchen is, feel the dough to decide when it is the right time to cut it.
- Form the rolls again before unwrapping them, in case they flattened on the bottom side while in the freezer.
- Slice the dough rolls into slices, you will be able to cut more or less 15 swirl cookies from each roll, so a total of 30 cookies.
- Leave the baked cookies rest on the baking trays for about 10 minutes before transferring them to wire racks.
- Don’t try to move them immediately after baking, they are still tender and might break. They will firm up as they cool.
PIN IT FOR LATER!
MORE COOKIE RECIPES?
Muesli Peanut Butter Cookies – chewy cookies with cranberries, also very tempting to have for breakfast with a cup of tea or coffee.
German Marzipan Cookies – another sort of swirl cookies, this time made with marzipan and walnuts.
Classic Thumbprint Cookies – so easy to make and always so good, these cookies are famous all around the world.
Carrot Cookies – spicy cookies made with carrots and walnuts.
Snickerdoodles without Cream of Tartar – soft and comforting cookies perfect with a glass of milk.
- 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter, softened
- 100 g/ 3.5 oz/ ½ cup granulated sugar
- 1 egg
- 2 organic oranges, zest of both and juice of one (55 ml/ 1.8 fl.oz/ ¼ cup)
- 250 g/ 8.8 oz/ 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons jam of choice (See note)
- Beat together the soft butter and the sugar until pale and fluffy.
- Add the egg, orange zest and the juice of 1 orange. Mix well.
- Mix together the flour and the baking powder and fold them into the butter mixture. Knead quickly to form a dough, form a ball, wrap it in cling film/ plastic wrap and refrigerate for about 2 hours or until firm enough to roll.
- Flour the working surface and the rolling pin and roll half of the dough into a rectangle, about 1/2 cm/ 0.2 inches thick. Spread 3 tablespoons of the jam evenly on the dough and roll into a sausage. Repeat with the other half of the dough.
- Wrap the rolls in plastic foil and place in the freezer until about half frozen, about an hour and a half or until they reach a good cutting consistency.
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line two baking trays with parchment paper.
- Take the rolls out the freezer and press them back into a nice form in case they have flattened a bit at the bottom side.
- Unwrap and cut into slices using a sharp knife. You will have about 30 cookies. Place on the prepared baking trays.
- Bake for about 10 minutes or until golden. Remove from the oven but leave on the tray for about 10 minutes before transferring to a wire rack. Let cool completely.
I used rhubarb strawberry jam and orange jam.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 20mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 1g
Nutrition information isn’t always accurate.