Jam sandwich cookies are one of those treats I never get tired of making. The buttery cookie layers are just slightly crisp, and the jam in the center brings the perfect amount of sweetness. I've made them with everything from raspberry jam to lemon curd, and every time it feels like a brand-new cookie!
A light dusting of powdered sugar makes them look like they came straight from a bakery, but they're simple enough to whip up at home anytime. They also hold up really well, which means I often bake them a day ahead.
These pretty jam sandwich cookies are also a perfect addition to your Christmas cookie tray. We like to pair them with easy, no-bake Christmas desserts like chocolate-dipped pretzel rods and M&M Pretzel Hugs to keep the holiday prep and stress to a minimum, while still having a gorgeous, colorful dessert tray. They're also wonderful for Valentine's Day!
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Ingredients
- All-purpose flour: You'll want to spoon the flour into your measuring cup so it doesn't get packed in, then gently level it with a knife.
- Unsalted butter: This should be softened to room temperature so it mixes easily into the dough.
- Granulated sugar: No need to spoon this into your measuring cups, just go ahead and scoop it from the container.
- Eggs: Grab your eggs from the refrigerator at the same time you get the butter so it can all come to room temperature together.
- White vinegar: This might seem like a strange ingredient in cookies, but there's a good reason to add vinegar to baked goods.
- Baking soda: This will interact with the vinegar, which will help give the cookies a lift.
- Honey: This adds a little extra sweetness that takes these jam sandwich cookies over the top.
- Jam or preserves: We usually go with raspberry jam, but choose your favorite as they're all delicious! Strawberry or blueberry are great choices, or try some lemon curd. Or use a little of each for a cookie tray that has several flavors on it!
- Powdered sugar: This is technically an optional ingredient, but we don't recommend skipping it, as it adds a gorgeous finish.
Step-by-Step Instructions
- Make the dough: In a large bowl, combine the flour and softened butter. Use your fingers to rub them together until the mixture looks sandy and crumbly.
- Whip eggs and sugar: In a separate small bowl, beat the eggs and granulated sugar with a hand mixer on high until pale yellow and smooth. This step is what gives the cookies a nice, light texture.
- Combine the wet and dry ingredients: Add the egg mixture to the flour mixture and stir just until it's blended.
- Add the vinegar, baking soda and honey: In a small container, mix the vinegar and baking soda until it's frothy. Pour this into the dough along with the honey, then gently mix it to bring everything together into a soft dough.
- Let it rest: Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. This helps the dough relax and makes it easier to roll.
- Preheat the oven: Set the oven to 350°F so it's ready when your cookies are.
- Roll and cut the dough: Divide the dough into four pieces. Working one piece at a time on parchment paper (the dough will be sticky), roll it out to about ⅛ inch thick. Use a round or fluted cookie cutter to cut out the shapes.
- Create the tops: For half the cookies, use a straw or small cutter to make a hole in the center (these will be the tops).
- Bake: Transfer the cut cookies to a parchment-lined baking sheet. Bake for 5-6 minutes, just until they're set. They should stay light in color, so keep a close eye on them!
- Cool: Let the cookies cool completely on the baking sheet before filling them.
- Assemble: Spread a thin layer of jam on the flat side of the bottom cookie, then gently press a "window" cookie on top.
- Dust with powdered sugar: Sprinkle your jam sandwich cookies generously with powdered sugar. Enjoy them right away, or let them sit overnight - the flavor and texture only get better!
Equipment Needed
- Mixing bowls (a large one for the dough and smaller ones for the other ingredients)
- Hand mixer or stand mixer
- Spatula
- Plastic wrap
- Rolling pin
- Parchment paper
- Cookie cutters
- Straw or small cutter
- Baking sheets
- Cooling rack
- Fine-mesh sieve
Tips
- Use parchment paper: The dough is sticky, so rolling it out on parchment makes it easier to handle and prevents it from tearing.
- Chill the dough briefly if needed: If the dough feels too soft or warm after letting it rest, pop it into the fridge for 10-15 minutes. This will make the cookies easier to cut.
- Keep the shapes uniform: Cut the cookies as close in size as possible so the tops and bottoms line up when you assemble them.
- Use thick jam or preserves: A thicker filling won't run out the sides and helps the cookies hold their shape. If your jam is thin, cook it down for a few minutes on the stovetop and let it cool before using.
- Don't overbake: These jam sandwich cookies should stay pale, not golden brown. Pull them out when they're just set.
- Assemble them only after letting them cool completely: Make sure the cookies are completely cool before spreading the jam or other fillings, or it'll melt and soak in.
- Dust just before serving: Powdered sugar looks prettiest when added at the last minute, especially if the cookies are stored overnight.
Storage and Make-Ahead
Jam sandwich cookies taste even better the next day, which is another reason they make a great cookie for the holidays.
- Make-ahead dough: The dough can be prepared a day in advance. Keep it wrapped tightly in plastic wrap and refrigerate. Let it sit at room temperature for about 20 minutes before rolling so it's easier to work with.
- Storing baked cookies (unfilled): You can bake the cookies and store them (without jam) in an airtight container at room temperature for up to 3 days. Fill and dust with powdered sugar just before serving.
- Storing assembled cookies: Once filled, store the cookies in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to keep them from sticking, and wait to dust them with the powdered sugar until just before serving.
- Freezing: Both the unbaked dough and baked cookies (unfilled) freeze well. Wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight, then bring them to room temperature before rolling, baking, or filling.
Filling Ideas for Jam Sandwich Cookies
- Fruit jams: Raspberry, strawberry, blueberry, blackberry, or apricot are all great choices.
- Holiday flavors: Cranberry-orange relish, fig jam, or spiced apple butter.
- Citrus curds: Try lemon, lime, or passion fruit.
- Chocolate: Try using Nutella or a chocolate ganache.
- Nut spreads: Almond butter, cashew butter, or pistachio cream.
- Go a little exotic: Mango preserves, guava paste, or pineapple jam are great if you make these during the summer.
- Savory-sweet: Try goat cheese or mascarpone with fig or cherry preserves, then add them to a cheese plate. It's easiest to spread the thicker filling on the inside of the top cookie, then add the preserves to the inside of the bottom, then sandwich them together.
- Add a little booze: Add a splash of liqueur to your jam filling: Grand Marnier with orange marmalade, Chambord with raspberry jam, or amaretto with apricot preserves. It adds a little sophistication, plus it's delicious!
Frequently Asked Questions
Can I use store-bought cookie dough instead of making it from scratch?
You can use refrigerated sugar cookie dough as a shortcut. The texture will be slightly different, but it works if you're short on time.
What's the best jam to use?
Thicker jams, preserves, or curds work best because they won't ooze out the sides. Raspberry, apricot, and lemon curd are common favorites, but almost any flavor will do.
Why is my dough so sticky?
This dough naturally leans sticky. Rolling it out on parchment paper or chilling it briefly makes it much easier to handle.
Do I have to make the cut-out "window" on top?
You can keep them as solid sandwich cookies if you prefer, but the window makes them look more festive and shows off the filling. You can also make the "window" larger if you like.
Can I make them gluten-free?
Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture will be a bit more delicate, but still delicious!
How far in advance can I make them?
The dough can be made a day ahead (unless you freeze it; see the storage section above), and baked cookies (unfilled) will keep for about 3 days. Once the cookies are filled, they're best eaten within 5 days.
Can I freeze assembled cookies?
It's best to freeze the cookies unfilled. Once the cookies are thawed, add your jam and powdered sugar before serving so they stay fresh and pretty.
Related
Looking for more delicious dessert recipes? Try these:
Jam Sandwich Cookies
These delightful cookies are perfect for a Christmas cookie tray, or as a gift for Valentine's Day!
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup unsalted butter (2 sticks), softened to room temp
- 1 cup granulated sugar
- 2 large eggs, room temp
- 2 teaspoon white vinegar
- 1 teaspoon baking soda
- 2 tbs honey
- 9 oz jar of your favorite jam or thick preserves (I used raspberry preserves and lemon curd)
- ½ cup powdered sugar
Instructions
- In a large bowl, combine the flour and butter and use your fingers to crumble together until well combined.
- In a small bowl, add the sugar and eggs and use a hand mixer on high to mix together until pale yellow and smooth.
- Pour sugar and egg mixture into the flour mixture and mix together.
- In a small container, add the vinegar and baking soda and mix together until frothy.
- Add to the dough mixture to the vinegar mixture along with the honey and use a spatula to form one large mass.
- Let rest for 30 minutes at room temp, then divide into four sections.
- Preheat oven to 350°F.
- Roll out each section on a sheet of parchment paper until about ⅛ inch thick, then cut into rounds (I used a fluted round cutter).
- Gingerly place each cut-out onto a parchment-lined baking sheet and use a straw to make a hole in the center of half the cookies.
- Bake for 5 to 6 minutes, just until they're set.
- Once the cookies are completely cool, spread the jam on a bottom cookie, then add a top. Sprinkle with powdered sugar just before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 127mgCarbohydrates: 68gFiber: 1gSugar: 35gProtein: 5g
This data was provided and calculated by Nutritionix.
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