Jam Jams
Delightfully nostalgic and irresistibly sweet, Jam Jams are the ultimate treat for cookie lovers. These buttery, melt-in-your-mouth sandwich cookies are filled with a luscious layer of your favorite fruit jam—raspberry, strawberry, or even apricot—creating a perfect balance of rich flavor and bright, fruity tang. With their golden edges and charming cut-out tops, these cookies are as beautiful as they are delicious. Made with pantry staples like all-purpose flour, butter, and brown sugar, and finished in just over 30 minutes, they’re an ideal bake for special occasions or cozy afternoons. Serve these classic jam-filled cookies with tea or coffee for a timeless indulgence that will impress family and friends alike. Perfect for cookie swaps, holiday baking, or simply satisfying a sweet tooth, Jam Jams are an enduring favorite that deserves a spot in your recipe collection.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 375 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 250 grams your choice of fruit jam (e.g., raspberry or strawberry)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for 30 minutes to chill.
On a lightly floured surface, roll out one portion of dough to about 5 mm (1/4 inch) thickness.
Using a round cookie cutter (about 5 cm or 2 inches in diameter), cut out circles and place them on the prepared baking sheet about 5 cm (2 inches) apart.
Repeat with the remaining dough. For half the circles, cut small shapes (e.g., hearts or circles) out of the center using a smaller cookie cutter to create the sandwich tops.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Once cooled, spread about 1-2 teaspoons of jam on the bottom side of a whole cookie. Top with a cut-out cookie to form a sandwich.
Repeat with the remaining cookies and jam. Store the Jam Jams in an airtight container for up to 5 days.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 17.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 44 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.
