With an easy-to-work-with sugar cookie base and a layer of jam in the middle, these Jam Cookies are an all-time favorite cookie to share with the kids. This version has a foolproof dough and is just sweet enough. These cookies are perfect for the holidays—or any day!
I love a lot of cookies, but my all-time favorites are healthy sugar cookies with jam in the middle. We love this recipe with strawberry or raspberry jam, though you could really use any flavor you enjoy. But my favorite part? The cookie dough is so easy to work with that it’s nearly impossible to mess up.
You don’t even need to use a stand mixer or an electric mixer!
To make this jam-filled cookie recipe, we make cut-out cookies for kids—cutting half of them with a shape taken out of the middle so the jam can peek through. These are baked, then cooled, and sandwiched with jam. It’s a really straight forward process that’s a little easier (to me!) than making jam thumbprint cookies.
Traditionally, this Linzer cookie is made with raspberry (seedless or with seeds) or strawberry jam. It’s a delicious holiday or Christmas cookie for kids, a cookie tray, or just a dessert for kids to share when the mood strikes.
(You may also like desserts for kids including Monster Cookies, Healthy Oatmeal Raisin Cookies, Healthy Banana Cookies, and my Vegan Chocolate Mousse.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Jam Cookie recipe. This recipe is made with mainly pantry staples, so you might not even need to go to the store!
- All-purpose flour: We use all-purpose flour here to keep the final cookies light and tender. (If you need to make the cookies gluten-free, use a gluten-free all purpose flour.)
- Granulated sugar: A little sugar sweetens the cookies just enough so they are flavorful on their own—and even more delicious when paired with the jam.
- Baking powder: A small amount of baking powder helps the cookies rise just slightly.
- Unsalted butter: I prefer to use unsalted butter in baking so I can add salt to my liking. The recipe works with salted butter, though, if that’s what you have.
- Milk: I use whole milk in this recipe, but any milk that you have (including nondairy milk) will work.
- Vanilla extract: Any type of vanilla extract, either pure or imitation, works here to add a little flavor to the cookies.
- Raspberry jam: My preference is to use raspberry jam in these sandwich cookies. Either with seeds or seedless will work. You can trade in another flavor if you prefer.
- Powdered sugar (optional): You have the option to dust the final jam cookies with powdered sugar to give them a festive, finished look.
Step-by-Step Instructions
Here’s an overview of making these jam-filled sandwich cookies so you know what to expect. Scroll down to the end of the post for the full information.
Step 1. Place all ingredients except jam into a bowl and use your hands to gently form the ingredients into a dough.
Step 2. Roll out dough between two pieces of parchment paper. This reduces sticking.
Step 3. Stamp with cookie cutters. Cut out the middle of half of each shape with a mini cookie cutter.
Step 4. Transfer to prepared baking sheets and bake. Let cool, add jam to the bottoms, and top with a cookie.
TIP: You can dust the finished jam cookies with powdered sugar right before serving, if desired.
Typically you can simply use it as it comes out of the jar, so there’s really no need to do anything special to the jam before you make this jam cookie recipe.
Store in an airtight containers with layers of parchment paper between the cookie layers to keep them neat and in great shape. If you topped with powdered sugar, it may absorb into the cookies. You can simply add a little more before serving, if desired.
Yes, place into a freezer storage bag, remove as much air as possible, and seal. Freeze for up to 6 months. Thaw at room temperature before serving.
How to Store
Store Jam Cookies in an airtight container at room temperature for up to 3 days. Place layers of wax or parchment paper between cookies to ensure they don’t get jam on one another.
To make the dough ahead of time, prepare it and press into a flat disc. Wrap in plastic wrap and store in the fridge for up to 5 days. Let sit at room temperature for about an hour so it’s soft enough to roll out.
Best Tips for Success
- Use another flavor of jam if you prefer to make these jam cookies just the way you like them.
- Bake on parchment paper or silicone mats (often called Silpats).
- Dairy-free: Use a vegan butter replacement or softened coconut oil. (These cookies are already egg-free.)
- Gluten-free: Use a 1:1 style of gluten-free flour mix, like the one from King Arthur Flour.
- I find 2- to 3-inch cookie cutters for the base cookies to be a nice size to work with.
- If the dough sticks while cutting out the shapes, dust the parchment paper with flour and/or pop the dough into the fridge for a few minutes so it firms up slightly.
- Try my Blueberry Chia Jam or Strawberry Rhubarb Chia Jam here.
- You may also like my 3-Ingredient Banana Pudding, Chocolate Chip Banana Cake, and Berry Breakfast Cake.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Jam Cookies
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened at room temperature so it's soft to the touch)
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ cup raspberry jam
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Place all ingredients except the jam into a bowl and use your hands to gently mix together to form a dough. It will take at least 30 seconds to gently work the butter into the rest of the ingredients. (If the dough is a little crumbly, be sure it’s thoroughly combined first. If it's still not fully coming together, add ½-1 tablespoon additional liquid and mix again.)
- Place a piece of parchment on a work surface and dust with flour. Place the dough on top and cover with a second piece of parchment. Roll out to about ¼ inch thick.
- Stamp with 2- or 3-inch cookie cutters (I used circles and stars). Cut out the middle of half of those shapes with a mini cookie cutter. Transfer to prepared baking sheets. Repeat the process, making a dough ball and re-rolling to use all of the dough.
- (If for some reason the cutouts are hard to transfer, place the rolled-out dough with the stamped shapes into the fridge for a few minutes to firm up.)
- Bake for 7-9 minutes, until lightly browned around the edges. Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
- Once cool, add about 1 teaspoon jam to each base cookie (the ones without the cut-out in the middle). Spread to the edges. Top with a cut-out cookie and press lightly.
- Place the powdered sugar into a fine mesh sieve and dust over the cookies to finish, if desired.
Equipment
- Rolling Pin
Notes
- Store sandwich cookies in an airtight container at room temperature for up to 3 days. Place layers of wax or parchment paper between cookies to ensure they don’t get jam on one another.
- To make the dough ahead of time, prepare it and press into a flat disc. Wrap in plastic wrap and store in the fridge for up to 5 days. Let sit at room temperature for about an hour so it’s soft enough to roll out.
- Use another flavor of jam if you prefer.
- Dairy-free: Use a vegan butter replacement or softened coconut oil.
- Gluten-free: Use a 1:1 style of gluten-free flour mix, like the one from King Arthur Flour.
- I find 2- to 3-inch cookie cutters for the base cookies to be a nice size to work with.
- If the dough sticks while cutting out the shapes, dust with flour and/or pop into the fridge for a few minutes to firm up slightly.
Nutrition
This post was first published December 2022.
So yummy. I ended up needing to add a bit more milk. Might be cause I used oat milk but they were delicious and I brought some to a neighbour too.
I loved these they are so good, I choose raspberry jam for the inside and it tasted amazing, some of the instructions weren’t that specific but expect that everything as good, the ingredients are also thing that I could find around the house. I’m definitely baking these for thanksgiving!
The recipe was easy to assemble(could I have used a mixer?). I have a hard time working with dough and this was no exception- I don’t do it enough to master it. I doubled the recipe but only managed to get 15 sandwich cookies but I consider that a success for me. Might have been the size of the cutters.