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Pasta Frolla Christmas Jam Cookies - A simple cookie made with a classic 'pasta frolla' Italian pastry dough.

Pasta Frolla (Italian for “short pastry”) is a pastry dough that is used in many Italian recipes. It’s rich and buttery with a hint of lemon. While it’s often used in sweet recipes – like today’s Pasta Frolla Christmas Jam Cookies (as well as this recipe) – it can also be used in savory recipes that call for a shortbread crust!

Either way – pasta frolla is wonderfully versatile, delicious and very simple to make! Unlike many shortbread recipes where cold butter is cut in to form the dough, in pasta frolla the butter is softened and creamed so it mixes up quickly and easily!

We used pasta frolla today as the base for these delicious Christmas Jam Cookies! It’s a recipe that we adapted from one that Jack and I brought back after our honeymoon in Italy.

Pasta Frolla Christmas Jam Cookies - A simple cookie made with a classic 'pasta frolla' Italian pastry dough.

After you mix the dough, it’s rolled into a log and chilled until firm. Then the log is sliced – and similar to a “thumbprint” cookie – an indentation is formed in the middle of the cookie by pressing down with your thumb, then fill the indentation with a spoon of your favorite jam (we used our Christmas Jam recipe) and bake!

Once these sweet, crisp jam-filled shortbread cookies are baked and cooled, sprinkle with powdered sugar before serving.

The pasta frolla dough can be made in advance and kept tightly-wrapped in the refrigerated for a few days – or you can even freeze it for about a month.

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Pasta Frolla Christmas Jam Cookies - A Family Feast

Pasta Frolla Christmas Jam Cookies

  • Prep Time: 2 hours 25 mins
  • Cook Time: 15 mins
  • Total Time: 2 hours 40 minutes
  • Yield: 48 cookies


This pastry dough can be used in a variety of recipes including cookies or for a tart.

As written, the ingredients list will give you enough dough to bake between 36-48 cookies depending on thickness. Feel free to cut the recipe in half if you’d like to make fewer (18-24) cookies – OR make the full dough amount and save half in the freezer for another recipe.


For the Dough:

2 sticks butter (1 cup or 16 tablespoons), softened

1/3 cup powdered sugar

1/3 cup granulated sugar

Pinch of salt

2 whole eggs

2 egg yolks

2 teaspoons vanilla

Zest from one whole lemon

4 cups flour

For Garnish:

1/2 to 1 cup Christmas Jam or other berry jam

Powdered sugar for dusting


  1. In the bowl of a stand mixer with a paddle attachment, cream butter then add both sugars and salt. Cream until fluffy, about two minutes.
  2. With mixer on low, add the eggs and egg yolks one at a time until mixed.
  3. Add vanilla and zest and mix again.
  4. With mixer on low, add each cup of flour until combined.
  5. Remove from bowl and knead by hand for about a minute.
  6. Refrigerate dough wrapped in plastic for up to three days or at least for two hours.
  7. Assuming you will only be baking 18-24 cookies, remove dough, cut in half and refrigerate other half for another recipe (like this one), or freeze for up to a month.
  8. Preheat oven to 350 degrees.
  9. On lightly floured surface, flatten and work dough so that it becomes soft and pliable but not warm.
  10. Roll into a log and either cut into 18 or 24 pieces depending on how large you want the cookies. For 18, cut log in half. Cut each half in thirds and each third in thirds. For 24, cut log in half, each half in half, each quarter in half, then each piece in thirds. An 18 count cookie will be about 2-2 1/2 inches.
  11. Line two cookie sheets with parchment paper
  12. Roll each dough piece into a ball then press down with the palm of your hand. With your thumb, make an indentation into the center of each then lay out on the sheet pans.
  13. With a teaspoon, fill each indentation with Christmas Jam, being careful not to fill too high.
  14. Bake for 12-15 minutes (depending on the size) until lightly golden.
  15. Remove to a cooling rack.
  16. Once cool, dust with powdered sugar.

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  • Patsy wrote:

    Martha I loved the Christmas Jam recipe! It is absolutely wonderful! I made it Christmas 2019 and It became a favorite of all who ate it! I haven’t tried these cookies as I just now found them, but I will be making these as soon as I can get the ingredients together. I love jam filled cookies. I make Ina Garden’s recipe for jam thumbprint cookies every year for Christmas (my daughter and granddaughters favorite cookie), so I will have to try these out to see if they like these as well! Thanks for sharing your recipes! So far everything is amazing! I will just add the love and I am sure they will turn out wonderful. Blessings to you and your family! Patsy

    • Martha wrote:

      Thank you so much Patsy – we’re glad you found us, and we’re also glad that you are enjoying the recipes. (Hard to believe that Christmas is just a few months away, fresh cranberries are back at the supermarket – it IS time to make the jam!) 🙂 Have a great weekend, Martha

  • Bre Stone wrote:

    So, is this recipe a half batch (18-24) or a full batch (36-48)? I wanted to make 36ish cookies but don’t know if I need to double this and use 4 sticks of butter, 8 cups of flour, etc…

    • Martha wrote:

      Ah great question Bre – I can see now how that sentence is confusing! For 36 or so cookies, make the full batch as written. I will edit that note. Sorry for the confusion!

  • Cynthia wrote:

    The Christmas jam is wonderful, and I figured out how to print the labels!
    Thanks and happy thanksgiving

    • Martha wrote:

      Oh great Cynthia! Happy Thanksgiving!

  • Debra Slater wrote:

    Hi, can you Freeze the cookies if you make the homemade Christmas jam or will they become runny when you defrost them? They are for my son’s wedding. Thank you!

    • Martha wrote:

      Hi Debra – I’d suggest freezing the cookies without the jam – then when ready to serve, add a dab of jam on top. (I’m just not sure how you’d freeze the cookies with the jam and not smudge the jam all over the cookie.) Hope that helps!

  • Johnny wrote:

    Hi, I think you left out the baking powder. Should be 2 tsp.

    • Martha wrote:

      Hi Johnny – Thanks for your email. We just double checked the original recipe given to us by the instructor at the cooking school we attended in Italy, and her version of the dough recipe does not have any baking powder included.

  • Jayme wrote:

    I made these last night using gluten free flour and they are amazing!

    • Martha wrote:

      Thanks for letting us know that the recipe works with gluten free flour! Glad you enjoyed them!

  • Angela wrote:

    I typically don’t try recipes off the internet, but thought I’d give it a try. These cookies are disgusting. Absolutely no flavor…at all, and they’re rock hard; break your tooth hard. What a waste of ingredients and my time. Not a happy girl.

    • Martha wrote:

      Thanks for sharing your feedback Angela. It definitely sounds like something went quite wrong Angela – these should be softer and sweet like sugar cookies.

  • Mila wrote:

    Sorry but this dough recipe did not work for me. I think it’s missing something. The dough just did not come together and kept crumbling. Threw the whole batch away.

    • Martha wrote:

      I’m sorry you had an issue with the recipe Mila.

  • Janis wrote:

    Please optimize your pictures for mobile devices. Using Google page speed testing, your site measures 48 and 68 out of 100 on mobile devices, which is very poor performance. and nearly impossible to look at.
    I was wanting to look at your pasta frolla cookie recipe and could not do that. They really look delicious and beautiful.

    • Martha wrote:

      Thanks for your feedback Janis! My apologies for the issues you are having viewing our site. We are making some changes to our site in the coming months which should help improve our site speed. Thanks for taking the time to write to us today.

  • Lyndsay Rook wrote:

    In the method you mention two types of flour but I can’t seem to find mention of two types in the actual ingredients? Or maybe it’s just me! Merry Christmas from Australia.

    • Martha wrote:

      Hi Lyndsay – Sorry for the confusion – what we meant was add each of the 4 cups of flour, one at a time, mixing well after each addition. But it’s all the all-purpose flour. (We do mention two types of sugar however – granulated and powdered sugar…) Hope that helps clarify!

  • kellie @ The Suburban Soapbox wrote:

    I love these, so pretty! And thanks for the lesson…I had no idea what pasta frolla was. 🙂

  • Nutmeg Nanny wrote:

    These look amazing! Love the idea of Christmas jam.

  • Kim Beaulieu wrote:

    These are sheer perfection. I just want to sink my teeth into a few of these. Love how festive these are. They look like there’s snow floating on them, love that.

  • Melanie wrote:

    Love jam filled cookies. Perfect for my morning cup of coffee. And for snack and for after dinner too! 😉

  • stephanie wrote:

    I love any cookies with jam – always have, always will. I am looking forward to making these.

    • Martha wrote:

      Me too Stephanie – hope you enjoy the cookies!

  • Anita wrote:

    So festive! I’ve used pasta frolla for tart crust but not for cookies – these sound fab!

  • Lana | Never Enough Thyme wrote:

    Perfectly beautiful cookies for Christmas! I was thinking at the beginning of the post how much they remind me of the thumbprint cookies I used to make every year and then you mentioned them! I’m taking it as a sign that I should be making these 🙂

    • Martha wrote:

      I hope you enjoy the cookies Lana!

  • Jessica (Savory Experiments) wrote:

    You and Ashley are making me A. Hungry and B. Feeling like a bad Italian. I haven’t made any of the old world cookies yet this year. 🙁

    • Martha wrote:

      Ah – but Jessica – you made Carpaccio! That far outweighs our cookies! 🙂 Thanks for visiting today!

  • Lina wrote:

    When you say a stick of butter how much is that 4 oz. or 8oz.

    • Martha wrote:

      Hi Lina – My apologies for not being more specific in the recipe. A stick of butter is 4 ounces – 1/2 cup – or 8 tablespoons!

  • Heather at Basilmomma wrote:

    I think I just found a new cookie to make! Great photos 🙂

    • Martha wrote:

      Thanks Heather!

  • Heather | girlichef wrote:

    These are lovely! I really want to try making this dough, it sounds amazing, and I love that it’s so versatile. Plus, that Christmas Jam – gorgeous!

  • Ashley @ Wishes & Dishes wrote:

    We are twins with our Italian cookie recipes today!! I love it! I had forgotten about these gems.

    • Martha wrote:

      We ARE Ashley!! When it comes to recipes like this, I’m so glad I married an Italian guy!:-)

  • [email protected] Mom wrote:

    The pretty colors of the jam against the white cookie is perfect for Christmas!

  • Cookin Canuck wrote:

    We used to have some jam-filled cookies at Christmastime when I was a kid and they were always my favorite. I haven’t thought about those for years! So thank you – your post is inspiring me to make them again.

  • Laura wrote:

    Hello a Family Feast! These cookies look absolutely delightful =) And it makes 48 cookies….that’s a lot. Perfect for our church together luncheon this Sunday. Thanks for sharing. SO pretty.

    And guess what…!?! I won your New World Pasta No Yolks contest, thank you so much! Very excited. Perfect in time for Christmas.

    • Martha wrote:

      Yay Laura!! So happy for you!! And I hope you enjoy the cookies!

  • Amy @Very Culinary wrote:

    Thumbprint cookies are one of my favorites for the holidays. I love these…and that homemade Christmas jam!

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