These indulgent Jam Sandwich Cookies are made with homemade sugar cookies and your choice of jam. Perfect for the winter holidays or any season.
Today’s recipe was created based on a happy memory. When I was a kid (about 8 or 9) I used to take ballet classes. And, on special occasions, my Mom would take us to the bakery next door to pick a dessert of our choosing. I would always take my time carefully going over their selections before choosing my dessert but, nine times out of ten, I would choose a raspberry jam-filled window cookie dusted with powdered sugar.
There was something about the tartness of the raspberry jam against the sweetness of the cookies and powdered sugar that I just loved as a kid. But, for some reason, I forgot all about my childhood favorite until I was reminded by a pin on Pinterest! And, since we are in the middle of cookie season, I knew I was going to have to make them for the blog. And guys, these are exactly as I remember. (Maybe, even better!)
Jam Sandwich Cookies Ingredients Notes
Jam – Use your favorite jam, preserve or jelly or whatever fits best with the season. Strawberry, raspberry, lemon curd, blueberry there are so many amazing choices. This cranberry persimmon preserve would be perfect around Christmas! You can even mix up the filling with chocolate, Nutella or whatever else comes to mind.
Room Temperature – Be sure to bring the butter, eggs to room temperature for best results. Room temperature jam will make it easier to spread as well.
How To Make Jam Sandwich Cookies
Now, I’m sure you could use your favorite sugar cookie recipe for the cookies but, I switched things up a bit with my extremely simple version.
To start, just combine the flour and softened butter in a bowl and, using your fingers, mix together until it forms a sandy mixture. Then, in a separate small bowl add the eggs and sugar and mix on high until they’re light yellow and smooth. Add to the flour mixture and mix to combine.
Next, in a small container, add the vinegar and baking soda and mix together until frothy. Pour over the dough mixture along with the honey, and use a spatula to combine. Cover with plastic wrap and let sit at room-temp for 30 minutes. Once the dough has rested, divide into four pieces then roll out into thin sheets (about 1/8 inch thick). Quick tip: This dough is super sticky, so I recommend rolling out the dough on parchment paper.
Next, use a fluted cookie cutter (or cookie-cutter of your choosing) and then transfer (very gently) onto a cookie sheet lined with parchment paper. Before placing in the oven, use a straw to make the hole in the center of the cookies, then bake at 350 degrees Fahrenheit for about 5-6 minutes. Once cookedthrough, let cool then fill with jam (I used both Raspberry Preserves, and Lemon Curd, but if you are looking for a more festive filling here is a great recipe), dust with powdered sugar and serve!
These cookies are even better the next day!
Jam Sandwich Cookies Recipe
Yield: 24
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
These indulgent Jam Sandwich Cookies are made with homemade sugar cookies and your choice of jam. Perfect for the winter holidays or any season.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup unsalted butter (2 sticks), softened to room temp
- 1 cup granulated sugar
- 2 large eggs, room temp
- 2 tsp white vinegar
- 1 tsp 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 1/8 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.
- Once cooked, let cool then fill with jam and top with powdered sugar. The cookie with no hole goes on the bottom so jam doesn't spill out.
Notes
Use a smaller cookie cutter to cut a larger hole in all the cookies and you'll have Window Cookies.
