Jammy Dodger Cookies
Transport your taste buds to a world of nostalgic charm with these homemade Jammy Dodger Cookies—a delightful treat that combines buttery shortbread, tangy raspberry jam, and a dusting of powdered sugar. Perfectly crisp yet tender, these sandwich cookies are as dazzling to look at as they are delicious to eat. With their signature cut-out “window” and jam-filled centers, they make a fantastic addition to afternoon tea, holiday cookie swaps, or a cheerful anytime snack. Crafted with simple ingredients like rich unsalted butter, golden egg yolk, fragrant vanilla, and sweet-tart raspberry jam, this easy-to-make recipe yields 18 cookies in under an hour. Elevate your baking game with these iconic cookies that are sure to impress family and friends while satisfying your sweet tooth! Keywords: Jammy Dodger recipe, homemade sandwich cookies, raspberry jam cookies, shortbread cookies.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Caster sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 100 grams Raspberry jam
- 2 tablespoons Icing sugar
Instructions
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and caster sugar together until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
Add the egg yolk and vanilla extract to the butter mixture, and beat until fully incorporated.
Gradually sift in the all-purpose flour, mixing with a spatula or wooden spoon until a smooth dough forms.
Wrap the dough in cling film and refrigerate for 15 minutes to firm up.
Lightly flour your work surface and roll out the dough to about 5mm (1/5 inch) thick.
Use a round cookie cutter (about 6cm or 2.5 inches in diameter) to cut out disks. On half of the disks, use a smaller cutter (about 2cm or 0.75 inches) to cut out the centers.
Transfer the cookies to the prepared baking sheets, spacing them slightly apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Rotate the pans halfway through baking for even cooking.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are cool, spread about half a teaspoon of raspberry jam on each whole cookie base.
Place the cookies with holes on top, pressing lightly to sandwich them together.
Sprinkle with icing sugar for a decorative finish.
Store the completed Jammy Dodgers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 3.7 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 18 mg | 0% | |
*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.
