Nut-Free Jammy Dodger Cookies
Delightfully buttery, tender, and beautifully nostalgic, these Nut-Free Jammy Dodger Cookies offer a classic treat made accessible to those with nut allergies. Combining a shortbread-like dough with a luscious strawberry or raspberry jam filling, these cookies are as visually stunning as they are delicious, thanks to their charming cutout centers and optional dusting of icing sugar. With just 30 minutes of prep time and a short 12 minutes in the oven, this recipe is perfect for bakers of all levels looking for a quick yet satisfying dessert. Ideal for afternoon tea, holiday cookie trays, or a sweet homemade gift, these nut-free sandwich cookies are sure to impress family and friends with their melt-in-your-mouth texture and fruity sweetness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 0.5 teaspoon Salt
- 50 grams Cornstarch
- 150 grams Strawberry or raspberry jam
- 2 tablespoons Icing 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 softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add the vanilla extract and continue to mix until well combined.
In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch.
Gradually add the dry ingredients to the creamed butter mixture, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently knead it until smooth.
Roll out the dough to about 5mm thickness. Use a round cookie cutter (about 5cm in diameter) to cut out circles of dough.
Take half of the circles and, using a smaller round cutter (such as a piping nozzle or smaller round cutter), cut a small hole in the center to create the top of the sandwich cookies.
Place the full circles and the circles with a hole onto the prepared baking sheets, keeping them slightly apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, spread about a teaspoon of jam onto the full circle cookies. Then place the cookies with the hole on top to create the sandwich.
If desired, dust the tops of the cookies with icing sugar before serving.
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 487.7 g | 177% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 191.3 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 524 mg | 11% | |
*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.
