Butter Cookie Jelly Sandwiches
Indulge in the perfect combination of buttery decadence and fruity sweetness with these delightful Butter Cookie Jelly Sandwiches. These classic sandwich cookies feature tender, melt-in-your-mouth butter cookies with a glossy layer of fruit jelly or jam—think strawberry, raspberry, or apricot—for a burst of fruity flavor in every bite. The recipe uses simple pantry staples and is surprisingly easy to make, with an elegant cut-out design that showcases the vibrant filling. Ideal for holidays, tea parties, or as a charming homemade gift, these cookies are finished with a light dusting of powdered sugar for a bakery-worthy touch. Ready in under an hour, this recipe delivers 12 servings of pure delight, creating the ultimate treat for cookie lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 260 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams fruit jelly or jam (e.g., strawberry, raspberry, or apricot)
- 15 grams powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and egg yolk, beating until fully combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed until a soft dough forms.
Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for about 30 minutes to firm up.
On a lightly floured surface, roll out one portion of dough to about 1/4 inch (6 mm) thickness.
Use a round cookie cutter (approximately 5 cm or 2 inches in diameter) to cut out cookies. For half of the cookies, use a smaller cutter to punch a hole in the center, creating a 'window'.
Place the cookies onto the prepared baking sheets, leaving a small gap between each one.
Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, spread a layer of fruit jelly or jam (about 1 teaspoon) onto the flat side of each whole cookie. Top with a 'window' cookie, pressing gently to create a sandwich.
If desired, dust the tops lightly with powdered sugar for a decorative finish.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 15.2 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
