Jam Jam Cookies
Delightfully buttery and irresistibly sweet, Jam Jam Cookies are a timeless treat perfect for any occasion. These melt-in-your-mouth sandwich cookies combine a tender, crumbly shortbread base with a luscious layer of fruit jam—choose from raspberry, apricot, or strawberry for a burst of flavor in every bite. With their signature cut-out design and a dusting of powdered sugar, these cookies are as beautiful as they are delicious. Crafted with just a few pantry staples and ready in under 35 minutes, they strike the perfect balance between elegance and simplicity. Ideal for holidays, tea parties, or an afternoon indulgence, Jam Jam Cookies are a show-stopping favorite your family is sure to love.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 120 grams granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 120 grams jam (any flavor, such as raspberry, apricot, or strawberry)
- 30 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the egg yolks and vanilla extract, and continue to beat until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
Divide the dough in half and roll out one portion on a floured surface to about 3-4mm thickness.
Using a round cookie cutter (approximately 6cm in diameter), cut out circles from the dough and place them on the prepared baking sheets, leaving about 2cm of space between each cookie.
Using a smaller cookie cutter or the back of a piping tip, cut out a small circle or shape in the center of half of the cookies. These will be the tops of the sandwich cookies.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. Allow them to cool completely on a wire rack.
Once cooled, spread about 1 teaspoon of jam onto the flat side of each whole cookie (the bottom half).
Top each with one of the cut-out cookies, pressing gently to create a sandwich.
Dust the tops of the cookies with powdered sugar before serving.
Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 460.8 g | 168% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 211.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 470 mg | 10% | |
*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.
