Dairy-Free Jammy Dodger Cookies
Indulge in nostalgic comfort with these irresistible Dairy-Free Jammy Dodger Cookies, a plant-based twist on the classic British treat. These homemade sandwich cookies feature tender, buttery dairy-free shortbread paired with a luscious layer of raspberry jam—and they're entirely free of dairy to suit vegan diets or those with lactose intolerance. Crafted with simple pantry ingredients like almond milk, dairy-free margarine, and caster sugar, the recipe yields soft, golden cookies that are perfect for sharing with family or serving at tea-time gatherings. Finished with a delicate dusting of icing sugar, these charming cookies are as picture-perfect as they are delicious. Quick to prepare and bake in under an hour, they offer a delightful combination of flavors and textures that no one can resist. Try this easy dairy-free dessert recipe today for a sweet treat that’s sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Dairy-free margarine
- 100 grams Caster sugar
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
- 100 grams Raspberry jam (or any preferred flavor)
- 2 tablespoons Icing sugar (optional, for dusting)
Instructions
In a large mixing bowl, cream the dairy-free margarine and caster sugar together until light and fluffy.
Add the vanilla extract and almond milk to the margarine mixture, and mix until combined.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the flour mixture to the margarine mixture, stirring until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead gently until it is smooth and all ingredients are fully incorporated.
Wrap the dough in cling film and refrigerate for about 15 minutes to firm up.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Roll out the chilled dough on a floured surface to about 1/4-inch thickness.
Using a round cookie cutter, cut out circles of dough. Use a smaller cutter or the tip of a piping nozzle to cut a hole in the center of half the circles.
Carefully transfer the cut circles onto the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, spread a small amount of raspberry jam onto the flat side of each whole circle cookie.
Top each jam-covered cookie with a cookie that has a hole, pressing down gently to create a sandwich.
Optionally, dust the finished cookies with icing sugar for extra sweetness and visual appeal.
Serve your Dairy-Free Jammy Dodger Cookies with a cup of tea or coffee and enjoy!
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 375.7 g | 137% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 168.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 389 mg | 8% | |
*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.
