Favorite Jam Cookies

With an easy-to-work-with sugar cookie base and a layer of jam in the middle, these Jam Cookies are a classic cookie to share with the kids. This version has a foolproof dough and is just sweet enough. They're perfect for the holidays—or any day!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings (Makes about 18 sandwich cookies)

Calories 122kcal

Author Amy Palanjian

Equipment

Ingredients

2 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (softened at room temperature so it's soft to the touch)
¼ cup milk
1 teaspoon vanilla extract
¼ cup raspberry jam
1 tablespoon powdered sugar (optional)

US Customary - Metric

Instructions

Preheat the oven to 375°F and line two baking sheets with parchment paper.
Place all ingredients into a bowl and use your hands to gently mix together to form a dough. It will take at least 30 seconds to gently work the butter into the rest of the ingredients. (If the dough is a little crumbly, be sure it’s throughly combined first. If it's still not fully coming together, add ½-1 tablespoon additional liquid and mix again.)
Place a piece of parchment on a work surface and dust with flour. Place the dough on top and cover with a second piece of parchment. Roll out to about ¼-inch.
Stamp with 2- or 3-inch cookie cutters (I used circles and stars). Cut out the middle of half of those shapes with a mini cookie cutter. Transfer to prepared baking sheets. Repeat the process, making a dough ball and re-rolling to use all of the dough.
(If for some reason the cut-outs are hard to transfer, place the rolled-out dough with the stamped shapes into the fridge for a few minutes to firm up.)
Bake for 7-9 minutes, until lightly browned around the edges. Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
Once cool, add about 1 teaspoon jam to each base cookie, or the ones without the cut-out in the middle. Spread to the edges. Top with a cut-out cookie and press lightly.
Place the powdered sugar into a fine mesh sieve and dust over the cookies to finish, if desired.

Notes

Store sandwich cookies in an airtight container at room temperature for up to 3 days. Place layers of wax or parchment paper between cookies to ensure they don't get jam on one another.
To make the dough ahead of time, prepare it and press into a flat disc. Wrap in plastic wrap and store in the fridge for up to 5 days. Let sit at room temperature for about an hour so it's soft enough to roll out.
Use another flavor of jam if you prefer.
Dairy-free: Use a vegan butter replacement or softened coconut oil.
Gluten-free: Use a 1:1 style of gluten-free flour mix, like the one from King Arthur Flour.
I find 2- to 3-inch cookie cutters for the base cookies to be a nice size to work with.
If the dough sticks while cutting out the shapes, dust with flour and/or pop into the fridge for a few minutes to firm up slightly.

Nutrition