Jam Filled Sandwich Cookies
Delightful sandwich cookies filled with your choice of fruit jam, offering a rich, buttery flavor and a soft texture perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour (unbleached preferred)
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ¾ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons milk (whole or 2%, or dairy-free alternative)
For the Filling
- ¾ cup fruit jam or preserves (your choice, such as raspberry, apricot, or strawberry)
- Powdered sugar, for dusting (optional)
Instructions
Preparation
- Let your butter and egg come to room temperature, which will take about 30 minutes. Measure out all other ingredients.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mixing
- In a large bowl, cream together the softened butter and granulated sugar using a mixer for about 2-3 minutes.
- Beat in the room temperature egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, adding milk as needed until the dough is soft but not sticky.
Chilling & Rolling
- Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 20-30 minutes.
- Roll out the chilled dough on a floured surface to 1/4 inch thickness and cut out rounds.
Baking
- Transfer cookie rounds to baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until edges are just golden. Start checking at 9 minutes.
Assembling
- Cool cookies on a rack for 5 minutes, then transfer to cool completely.
- Flip half of the cookies upside down, spoon about 1 teaspoon of jam onto each, and sandwich with remaining cookies.
- Dust with powdered sugar if desired and let sit for at least 10 minutes to set.
Notes
Store in an airtight container at room temperature for 2-3 days or refrigerate. Can be frozen for longer storage in a zip-lock bag.