Maple-Peach Jam Cookies

Maple-Peach Jam Cookies

Cookies | Desserts | Fruit Desserts

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Portions: 36


  • 3/4 cup butter, softened
  • 3/4 cup maple sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup whole-wheat flour
  • 2 tbsp milk
  • 1 1/2 cup unbleached all-purpose flour
  • 3 cups frozen peaches, in quarters
  • 1/2 cup maple syrup (preferably amber syrup, for its rich flavour)
  • Fine maple sugar


  1. Use an electric mixer to beat the butter and maple sugar together in a bowl. Add the egg and half the vanilla, and continue to beat until smooth.
  2. Incorporate the whole-wheat flour, then the milk. Use a wooden spoon to mix in the all-purpose flour.
  3. Shape the dough into 2 rounds, seal in plastic wrap, and refrigerate at least 1 hour.
  4. Meanwhile, put the peaches, maple syrup, and the rest of the vanilla into a saucepan. Bring to a boil, cover, and cook for 20 minutes.
  5. Break up the fruit with an immersion blender or food processor to obtain a jam that’s more-or-less smooth. Set aside.
  6. Preheat oven to 180° C (350° F).
  7. On a floured surface, use a rolling pin to roll the cookie dough to a thickness of 3 mm (1/8 in).
  8. Cut out 24 cookies with a 6.25 cm (2 1/2 in) diameter cookie-cutter.
  9. Gather the leftover dough and scraps, and roll it out.
  10. Cut another 24 cookies with the 6.25 cm (2 1/2 in) cookie-cutter. Cut a hole in the centre of each with a 4.5 cm (1 3/4 in) cookie-cutter. Gather the dough from the holes, roll out, and cut into mini-cookies.
  11. Place all your cookies on baking sheets lined with parchment paper. Bake 10 – 12 minutes or until they’re lightly golden. Cool on racks.
  12. Spread a spoonful of jam on each of the solid cookies and set the hole-in cookies on top.
  13. Pair up the mini-cookies, spreading a little jam on one and setting the other on top.
  14. Sprinkle all with the fine maple sugar.
Advice from Maple experts

* YIELD: about 24 cookies and 12 mini-cookies



Once baked, these cookies will keep for about 1 week in an airtight container at room temperature.

With their jam filling, they’ll get soft within 24 – 36 hours.

The raw cookie dough can be frozen.

The jam will keep in the fridge for a few weeks.