Minnesota Cookies




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This cookie recipe has been passed down through the women in my family. They are called Minnesota Cookies and they are short bread cookies with jam filling. Makes approx. 50 cookies.

You will need a cookie press to give your cookies the decorated finish!

Step 1: Make Dough

1 cup of butter (2 sticks)
2 eggs
1 tsp vanilla
1 1/2 cups of sugar
3 cups of flour
jelly or jam (flavor of choice)

non-food materials: cookie press - use star attachment

Mix butter, eggs, sugar, and vanilla together. Once smooth add in flour 1/2 a cup at a time.

When all the ingredients are mixed let the dough sit out for 15 minutes. In my experience this makes the dough firmer and the cookies chewier.

Step 2: Using Cookie Press

You can buy a cookie press at most kitchen supply stores and online. Many of the newer models operate and look like a caulk gun - this is what I use currently. My mom has one of the really old school cookie presses.

To fill the cookie press take a handful of dough and roll it in the palm of your hands so it looks like a snake. This will help it easily slide into the cookie press tube. Once the dough is in (and not hanging out the end) put the star attachment on the top and secure it with the front ring.

Step 3: Using Cookie Press 2

Put cookies on a non-stick pan (don't grease).  Position the cookie press as seen in the image and press down handle of cookie press and dough will come out.  You want to fill the gap between the cookie sheet and the cookie press with dough.  Don't press too hard, you don't want dough squeezing out the sides.  Once you have pressed out enough dough lift the cookie press up and you will see your cookie!

You will get the hang of this over time.  I get very particular about the size of my cookies.

Step 4: Adding Jam

To make room for the jam use your knuckle to press a small indentation in the center of each cookie.

Put a little jam on the tip of a knife and use the knife to put the jam in indents of the cookies.

Step 5: Baking

Bake at 350 degrees for 8-10 minutes.  You will know they're done when the bottoms of the cookies are slightly browning.

Let cool for 15 minutes and enjoy!



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    12 Discussions


    6 years ago on Introduction

    My attempt. Spritz cookies are a holiday tradition at my house so made some of thees to go with the peanut butter and almond cookies.

    Excuse the crapieness of my camera.


    It's different for everything but this link can help. http://www.egglesscooking.com/baking-101/baking-measurements/

    but for an example All Purpose Flour 1 cup=~110 grams

    so a quick conversion of this recipe is,

    225 g of butter
    2 eggs
    5 ml vanilla
    340g of sugar
    330g of flour
    jelly or jam (flavor of choice)


    8 years ago on Introduction

    I love that these cookies remind everyone of their own family recipes. Post an instructable!


    reminds me of the ones my family is making here in Germany
    only they are flattened balls (to half the height) with an hole in the middle going about 50% of the depth filled with the jam
    before the jam we coat the upper side with some stirred eg on it and dip them in almond slivers

    1 reply

    Reply 8 years ago on Introduction

    The post is absolutely fantastic! Lots of great information and inspiration, both of which we all need! Also like to admire the time and effort you put into your blog and detailed information you offer! I will bookmark your blog


    8 years ago on Introduction

    I'm a Minnesota girl - 100% Swede. My mother always made Spritz cookies just like these at Christmas time, but she used egg yolks in place of whole egg, and lots of almond extract in place of the vanilla. Her recipe called for 3 egg yolks, 1 cup butter, 1 cup sugar, 2 teaspoons almond extract, 1/4 teaspoon salt, and 2 1/2 cups flour. Everyone loved them, and I inherited her original cookie press. My kids really love them!

    1 reply