Jam sandwich cookies are a delightful classic that pair tender, buttery shortbread-style cookies with a sweet, fruity jam center. These nostalgic treats are perfect for tea time, special occasions, or as a homemade gift. Their beautiful appearance and melt-in-your-mouth texture make them a favorite for both kids and adults.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup (170g) unsalted butter, at room temperature
- 2/3 cup (85g) powdered (confectioners’) sugar, plus more for dusting
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup (120g) fruit jam or preserves (raspberry, strawberry, or apricot work well)
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter and powdered sugar together using an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg, vanilla extract, and almond extract (if using) and beat until combined, scraping down the sides of the bowl as needed.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated. Do not overmix. The dough will be soft but should hold together.
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilled dough is easier to roll out and helps prevent spreading during baking.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Roll and cut: On a lightly floured surface, roll out one disc of dough to about 1/8 inch (3 mm) thickness. Use a 2-inch (5 cm) round or fluted cookie cutter to cut out as many cookies as possible. For half of the cookies, use a smaller cutter (about 3/4 inch/2 cm) to remove the centers—these will be the tops. Re-roll scraps as needed, chilling if the dough becomes too soft.
- Arrange and bake: Place cookies 1 inch apart on prepared sheets. Bake for 8-10 minutes, or until edges are just turning golden. (Tops with cutouts may bake a minute faster.) Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Fill and sandwich: Once cookies are fully cooled, spread about 1 teaspoon of jam onto the flat side of each solid cookie bottom. Gently press a cutout cookie on top to form a sandwich. If desired, dust the tops with additional powdered sugar before assembling for a pretty finish.
- Serve or store: Let cookies sit for 30 minutes to allow the jam to slightly set before serving or storing.
Tips
- Jam choice: Use a thick, seedless jam or preserves for best results. If your jam is runny, simmer it for a few minutes to thicken and cool before using.
- Make ahead: The dough can be made up to 2 days in advance and refrigerated, or frozen for up to 1 month. Thaw in the fridge before rolling out.
- Flour your tools: Lightly flour your rolling pin, cookie cutters, and surface to prevent sticking, but avoid using too much, as it can toughen the cookies.
- Even thickness: Roll dough evenly for uniform baking. A rolling pin with thickness guides helps prevent overbaking thin spots.
Serving Suggestions
Jam sandwich cookies are lovely served with tea, coffee, or milk as a sweet afternoon treat. They also make a charming addition to holiday cookie trays, dessert tables at parties, or as a homemade gift in a decorative tin. For a festive touch, dust the tops with powdered sugar or drizzle with a thin glaze. These cookies pair beautifully with fresh berries and whipped cream for a simple plated dessert.
Variations
- Different shapes: Use heart, star, or flower-shaped cutters for themed occasions like Valentine’s Day or birthdays.
- Jam flavors: Try different jams such as blackcurrant, blueberry, or orange marmalade. Lemon curd or Nutella can also be used for a twist.
- Nutty dough: Replace 1/4 cup of the flour with finely ground almonds or hazelnuts for added flavor and texture.
- Spiced cookies: Add 1/2 teaspoon ground cinnamon or cardamom to the dough for a warm spice note.
Storage and Reheating
Store jam sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week, separated by parchment to prevent sticking. The cookies will soften slightly as they absorb moisture from the jam, but remain delicious. For best texture, assemble cookies the day you plan to serve them, especially if using a very moist filling. To refresh slightly softened cookies, you can briefly warm them in a 300°F (150°C) oven for 2-3 minutes, then cool before serving. Unfilled cookies can be frozen for up to 2 months; thaw and fill as desired.
Frequently Asked Questions
- Can I use store-bought cookie dough?
- Store-bought sugar cookie dough can be used in a pinch, but homemade dough yields a more tender, buttery result. If using pre-made dough, roll and cut as directed, but watch the baking time as it may vary.
- What’s the best way to keep the cookies crisp?
- To keep cookies crisp, store them unfilled and assemble with jam just before serving. If you prefer to fill them ahead, use a thick, low-moisture jam and store cookies in a single layer.
- How do I prevent the dough from sticking when rolling out?
- Chill the dough thoroughly and use a lightly floured surface, rolling pin, and cutters. If the dough becomes too soft, return it to the fridge for 10-15 minutes before continuing.
- Can I make these gluten-free?
- Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the cookies will still hold together well.
- What kind of jam works best?
- Seedless jams or preserves with a thick consistency are ideal. Raspberry, strawberry, and apricot are classic choices, but you can use any favorite flavor. If your jam is runny, simmer it briefly to thicken before using.
- Can I freeze assembled jam sandwich cookies?
- It’s best to freeze the cookies unfilled and add the jam after thawing. Assembled cookies can be frozen, but the jam may cause the cookies to soften and become slightly sticky upon thawing.