Split-Second Cookies

Split-second cookies have earned their name from how quickly they come together and how fast they disappear from the cookie jar. These buttery, jam-filled strips bake up with crisp golden edges and tender centers, each slice revealing a glossy ribbon of raspberry preserves running through the middle. The dough itself tastes like a cross between shortbread and sugar cookies, rich enough to stand up to the sweet-tart fruit but light enough that you’ll reach for a second (or third) without a second thought.

What makes these cookies so clever is their efficiency: You shape the dough into four long logs, press a groove down the center of each log and pipe in the jam before baking. Think of them as a thumbprint cookie without the effort. After they emerge from the oven bronzed and fragrant, you slice them on the diagonal while they’re still warm, creating diamond-shaped cookies with ruby centers that look as if they took far more effort than they actually did. They’re sturdy enough to pack for a bake sale or ship to a friend, yet elegant enough to serve with afternoon tea or a scoop of vanilla ice cream.

Ingredients for Split-Second Cookies

• Butter: Butter creates a rich, tender cookie base while providing structure and a delicate flavor throughout.
• Sugar: Sugar sweetens the cookies and helps create a light texture by aerating the butter during creaming.
• Egg: The egg binds the dough together and adds moisture, ensuring the cookies hold their shape during baking.
• Vanilla extract: A small amount of vanilla extract enhances the overall flavor profile with warm, sweet notes that complement the raspberry jam.
• All-purpose flour: This provides the essential structure for the cookies, creating a sturdy yet tender base that holds the jam filling.
• Baking powder: This leavener gives the cookies a slight lift and lighter texture without making them overly puffy.
• Salt: A small amount of salt enhances all the other flavors in the cookie.
• Raspberry jam: The fruity filling adds a sweet-tart contrast to the buttery cookie, creating the signature look and taste of these treats.

Directions

Step 1: Make the dough

Preheat the oven to 350°F. In one bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.

In another bowl, whisk together the flour, baking powder and salt. Gradually beat the dry ingredients into the creamed mixture.

Step 2: Shape and fill the logs

Divide the dough into four portions, and shape each into a 12×3/4-inch log.

Place the logs 4 inches apart on two greased baking sheets. Make a 1/2-inch depression down the center of each log and fill with jam.

Editor’s Tip: Use the back of a tablespoon, the handle of a wooden spoon or your fingers to create the depression in each log.

Step 3: Bake and slice the cookies

Bake until lightly browned, 15 to 20 minutes. Cool for two minutes, then cut diagonally into 3/4-inch slices. Remove the cookies from the pans to wire racks to continue cooling.

Editor’s Tip: Cut the cookies while they are still slightly warm, but not hot so they don’t crumble. Use a very sharp knife to cut the cookies, one that you can easily cut through with a single push. It will produce fewer crumbs.

Split-Second Cookie Variations

• Switch up the jam: Try apricot, strawberry, blackberry or fig jam for a different flavor profile, or use lemon curd for a tangy twist.
• Add citrus zest: Stir 1 tablespoon of lemon or orange zest into the dough for a bright, aromatic note that complements the fruit filling.
• Make them nutty: Press finely chopped almonds, pecans or pistachios along the edges of each log before baking for added crunch and flavor.
• Add spice: Mix 1/2 teaspoon of cinnamon or cardamom into the dough for a warmth that pairs beautifully with berry jam.
• Make them festive: Use red and green colored sugar to coat the logs before baking, or drizzle cooled cookies with a simple glaze.

How to Store Split-Second Cookies

Store split-second cookies in an airtight food storage container at room temperature to keep them fresh and maintain their texture. Layer them between sheets of parchment or waxed paper to prevent the jam from sticking to other cookies. Ensure the container seals tightly to prevent the cookies from drying out.

How long do split-second cookies last?

Split-second cookies will stay fresh at room temperature for two to three weeks when stored in an airtight container. The buttery cookie base holds up well over time, though the jam filling may soften slightly after the first week.

Can you freeze split-second cookies?

Yes, you can freeze split-second cookies for up to 12 months. Let the cookies cool completely, then layer them between sheets of parchment in a freezer-safe container or zip-top bag. Thaw frozen cookies at room temperature for about 30 minutes before serving.

Split-Second Cookie Tips

How do you ensure the jam stays in place on the cookie?

The key is making a deep enough depression in each log—about 1/2 inch—so the jam has a proper channel to nestle into. Press firmly with your finger or the handle of a wooden spoon to create an even indentation down the center. Don’t overfill the depression; about 1 tablespoon of jam per log is plenty, as too much can cause it to bubble over during baking.

Can you make split-second cookies another way?

Turn these split-second cookies into a thumbprint cookie recipe. Roll the dough into 1-inch balls instead of rolling it into logs. Place the dough balls 2 inches apart on baking sheets, then use your thumb or the back of a small spoon to create an indentation in the center of each cookie. Fill each indentation with about 1/4 teaspoon of jam and bake at 350° for 10 to 12 minutes, until the edges are lightly golden.