Favorite Jam Cookies – Yummy Toddler Food

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. They’re perfect for the holidays— or any day!

Jam Cookies

I love a lot of cookies, but my all-time favorite one is 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 have to use a stand mixer or an electric mixer!

Jam-Filled Cookies

To make this recipe, we make sugar cookie cut-outs—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 a cookie tray or just a dessert to share with the kids when the mood strikes.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this cookie recipe. It’s made with mainly pantry staples, so you might not even have to go to the store!

• All-purpose flour: We use all-purpose flour here to keep the final cookies light and tender.
• 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. It 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 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 sandwich cookies so you know what to expect. Scroll down to the end of the post for the full information.

1. Place all ingredients into a bowl and use your hands to gently form the ingredients into a dough mixture.
2. Place the dough on top of a piece of lightly floured parchment paper, then cover with a second piece of parchment. Roll out dough to about ¼ inch thick.
3. Stamp with cookie cutters. Cut out the middle of half of each shape with a mini cookie cutter.
4. Transfer to prepared baking sheets and bake.
5. Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
6. Once cool, add jam to each base cookie. Top with a cut-out cookie and press lightly. Top with powdered sugar, if desired.

How to Store

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.

Best Tips for Success

• Use another flavor of jam if you prefer.
• Bake on parchment paper or silicone mats (often called Silpats).
• Dairy-free: Use vegan butter replacement or softened coconut oil. (These 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 into the fridge for a few minutes so the dough firms up slightly.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375°F and line two baking sheets with parchment paper.

• Place all ingredients 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 throughly 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.

• 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 cut-outs 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, or 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.

• 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.

Serving: 1cookie, Calories: 122kcal, Carbohydrates: 17g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 60mg, Potassium: 26mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 163IU, Vitamin C: 0.4mg, Calcium: 22mg, Iron: 1mg