Shirini Morabai (Persian Jam Cookies) are one of those treats that instantly bring a smile to your face. This particular recipe is a special version created by my mom—every time she baked these at home for customers, they were always the first to disappear! Thanks to the addition of butter, the cookies are incredibly soft and tender, melting in your mouth with every bite.

These cookies are especially popular during Nowruz, the Persian New Year, which celebrates the arrival of spring with family gatherings, sweets, and festive traditions. The sweet jam filling, paired with the buttery, delicate biscuit, brings a warm, nostalgic taste of Iranian holiday celebrations right to your table. Perfect for sharing with friends and family, these homemade jam cookies have become a beloved treat for generations.

How to Make Persian Jam Cookies (Shirini Morabai)?

Making Shirini Morabai (Persian Jam Cookies) is easier than it looks! The soft, buttery dough is mixed, chilled, and rolled out before being cut into your favorite shapes. Each cookie is baked until lightly golden, cooled, and then sandwiched with sweet jam. Finally, a drizzle of melted chocolate takes them to the next level.

Step 1: Preheat the oven

Set your oven to 180°C (350°F) and line a baking tray with parchment paper.

Step 2: Cream butter and shortening

In a large bowl, beat the softened butter and shortening together with an electric mixer for 1–2 minutes until the mixture becomes creamy and smooth.

Step 3: Add powdered sugar

Mix in the powdered sugar and continue beating until the mixture looks light and fluffy.

Step 4: Incorporate egg yolk and vanilla

Add the egg yolk and vanilla extract, mixing just until everything comes together into a silky cream.

Step 5: Add the flour gradually

Gradually mix in the sifted flour. At this stage, switch from the regular mixer attachment to the dough hook, or simply use your hands to gently knead the dough. Mix just until it comes together—this keeps the dough soft, tender, and non-sticky.

Step 6: Chill the dough

Wrap the dough in plastic wrap and refrigerate for at least 30–60 minutes. This helps it firm up and makes it much easier to roll out later.

Step 7: Roll out the dough

Lightly flour your work surface. Take a portion of the dough and place it between two sheets of parchment paper or plastic wrap. Roll it out evenly to about 4–5 mm thick, making sure it’s smooth and not sticky.

Step 8: Cut out the cookies

Use your favorite cookie cutter to shape the dough. Because this dough is delicate, don’t cut a hole in the center. Place the cookies on the tray, leaving a little space between each one.

Step 9: Bake

Bake in the middle rack of your oven for 12–15 minutes, just until the edges turn slightly golden. The tops should remain light so the cookies stay soft and tender.

Step 10: Cool down

Let the cookies cool slightly on the baking tray, then transfer them to a wire rack. Leave them for at least 2 hours at room temperature until they’re completely set and easy to handle.

Step 11: Sandwich with jam

Spread a little marmalade (carrot, apple, or strawberry) on the bottom of one cookie, then gently place another cookie on top. Let them rest in a single layer at a cool room temperature for about 3 hours so the jam sets nicely.

Step 12: Decorate with chocolate

Melt your chocolate in a double boiler and drizzle it over the cookies. Arrange them again in a single layer and let them rest for another 3–4 hours until the chocolate is fully set. Avoid stacking the cookies during this time.

Equipment for Shirini Morabai (Persian Jam Cookies)

• Cookie cutter of your choice
• Rolling pin
• Two sheets of parchment paper or freezer-safe plastic
• Baking tray
• Cooling rack
  

Key Tips for Perfect Shirini Morabai

• Room Temperature Ingredients: Make sure butter and shortening are soft at room temperature, not melted.
• Flour Control: Add flour gradually, just until the dough no longer sticks to your hands. Too much flour = dry cookies.
• Even Thickness: Roll dough evenly for consistent baking. If it warms up, chill again for 10 minutes.
• Do Not Overbake: The cookies should stay pale with lightly golden edges — this keeps them soft and tender.
• Cool Before Moving: Let cookies cool completely before transferring to prevent breaking.