Jam Jam Cookies: A Easy Vintage Recipe

Name: Jam Jam Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: ¾ cup unsalted butter ((room temperature)); 1⅓ cups brown sugar ((packed)); 2 large eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cream of tartar or baking powder; ¾ teaspoon salt; granulated sugar; 1 cup raspberry, strawberry, or apricot preserves

These jam jam cookies are fun to make, and kids will love helping you. You can make the dough and let them do the rest: they’ll love rolling the dough in sugar and pressing it flat, then filling the cooled cookies with jam.

If you’re craving even more classic cookie ideas, check out these other delicious cookies and bars for inspiration.

Jam Jam Cookies

A soft, buttery cookie with a sweet layer of fruity jam. These are an old-fashioned favorite.

Prep Time 20

Cook Time 15

Total Time 35

Serving Size cookies

Equipment

stand mixer or hand mixer
Whisk
Baking Sheet
Parchment paper or silicone baking mat
Cookie scoop or spoon
Flat-bottomed glass
cooling rack

Ingredients

Cookie Dough

¾ cup unsalted butter (room temperature)
1⅓ cups brown sugar (packed)
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar or baking powder
¾ teaspoon salt

Assembly

granulated sugar
1 cup raspberry, strawberry, or apricot preserves

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Instructions

Prepare for baking. Preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make sure even baking.
Cream the wet ingredients. In the bowl of a stand mixer, cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition to make sure a smooth consistency. Next, mix in the vanilla extract until just combined.
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt until evenly combined. Then, slowly add the dry ingredients to the butter mixture, mixing at low speed and scraping down the sides until a soft dough forms.
Shape the cookies. Scoop out dough and roll it into walnut-sized balls. Then, place each dough ball on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Use the bottom of a glass dipped in granulated sugar to gently flatten each dough ball to about ¼ inch thickness.
Bake. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the tops are set. For a slightly crispier cookie, bake an additional 1-2 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Assemble the cookie sandwiches. Once the cookies are cooled but still slightly warm, spoon about 1 teaspoon of jam onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to spread the jam and create a sandwich. If your kitchen is warm, place the assembled cookies in the refrigerator for 10-15 minutes to help the jam set.

Notes

Softened butter mixes more easily with sugar, giving your cookies a lovely soft, and fluffy texture. If the butter is too cold, it won’t combine well; if it’s too warm or melted, the cookies might spread too much while baking. Let the butter sit out for 30-60 minutes until it’s slightly soft but not greasy.

Since jam is the main filling, choose a good quality brand or even homemade if you have it. Avoid “jelly” because it’s too runny and may make the cookies too soft. Look for a thicker jam or preserve for the best results.

If you’re uncertain how your dough will turn out, bake one cookie as a test. This way, you can check if the dough spreads too much or stays thick, and you can adjust it with a bit more flour or by chilling it for a few minutes if needed.

Using a cookie scoop helps you make evenly sized balls of dough, which ensures they bake uniformly. If you don’t have a scoop, try to roll each ball to about the size of a walnut for consistency.

When flattening the cookies, press them down until they’re about ¼ inch thick. Pressing too hard can make them too thin, resulting in uneven baking, with the edges cooking faster than the centers.

Dipping a glass in sugar before pressing each dough ball not only adds a hint of sweetness but also prevents the glass from sticking to the dough. If the sugar starts clumping, dip it again for a fresh layer.

These cookies are very adaptable and go well with all kinds of jams. If you have a favorite flavor or some homemade jam, try it! Just remember that thicker jams work best to prevent too much spreading.

For extra sweetness and a nice look, sprinkle powdered sugar on the cookies before serving. It adds a lovely detail and makes them look extra special for holidays or gifts.

I find these cookies special. With their soft, buttery dough and sweet jam center, they strike a nice balance between tender and chewy, with just a bit of crunch. I love that they are simple and special enough to make on a relaxed baking day to create lasting memories.

I usually pick my favorite jam—raspberry, strawberry, or apricot—for some extra color and flavor, and they quickly become a family favorite. One little tip I’ve learned is to let the cookies cool for a minute or two before adding the jam to keep each sandwich nice and soft. For a festive and fruity twist, try my Christmas Jam Recipe.

I hope it brings you as much joy as it does for me.

Tips for the Best Jam Jam Cookies

Once you add the flour to the wet ingredients, mix until everything is combined. Mixing too much can make the cookies tough because it activates the gluten in the flour. Aim for a gentle stir to keep the dough soft.
If your kitchen is warm or the dough feels sticky after mixing, put it in the fridge for 10-15 minutes before rolling. Chilling the dough makes it easier to shape the cookies and helps prevent them from spreading too much while baking.
If you live at a high altitude or in a very humid area, you might need to adjust the amount of flour a bit. If the dough seems too sticky, add a tablespoon or two of flour until it’s easy to roll. Check out this helpful High Altitude Baking Guide to adjust the recipe for best results.
When rolling the dough into balls, keep them consistent! Try to make them about the size of a walnut to ensure they bake evenly.
Leave at least 2 inches between each cookie on the baking sheet for good airflow and even baking. This helps the cookies keep their shape and bake up evenly with a light golden color.
About halfway through baking, rotate the baking sheet in the oven. This helps everything bake evenly, especially if your oven has hot spots. It’s a small change, but it makes a big difference in achieving the perfect color.
If the cookies are too hot when you add the jam, they might get too soft or break apart. Let them cool on the baking sheet for a few minutes to stay warm but stable.

Key Ingredients and Tools

A few important ingredients and tools can help make these cookies successful. Each one has a specific purpose, so here’s what you need to know:

Unsalted Butter: Using unsalted butter lets you control how salty your cookies are, which is key for keeping their sweet flavor. Make sure it’s at room temperature so it mixes well and forms a soft dough. If you only have salted butter, you can use that but cut the salt in the recipe by half.
Cream of Tartar: This ingredient gives the cookies a little rise and adds a slight tang to balance the sweetness. If you don’t have it, you can use an equal amount of baking powder, but it might change the texture slightly.
Thick Jam or Preserves: Go for a good-quality, thick jam—like raspberry, strawberry, or apricot. A thick jam won’t spread too much when you put it between the cookies, making each bite neat and tasty. If you’d like to make these cookies special, try using homemade jam. My Raspberry Jam Canning Recipe is a delicious, fresh option perfect for filling these cookies and adding a personal touch.
All-Purpose Flour: This is the main ingredient in the cookie dough and gives it structure. For the best results, use a fresh, good-quality brand. Measure it carefully by spooning it into your measuring cup and leveling it off to prevent a dense texture. If you need to go gluten-free, you can use a gluten-free baking blend, though the cookies might be crumbly.
Flat-Bottomed Glass: A glass with a flat bottom helps flatten the dough evenly and creates a smooth surface for the sugar to stick to. Dip it in granulated sugar to stop it from sticking to the dough while you press.
Parchment Paper or Silicone Baking Mat: Lining your baking sheet with parchment paper or a baking mat ensures even baking and keeps the cookies from sticking. It also makes cleanup a breeze.

These ingredients and tools will help you get the best texture and flavor for these classic cookies. You’ll be ready for a successful baking session with them in your kitchen!

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Serving Suggestions

Serve these cookies with a cozy cup of hot tea, freshly brewed coffee, or a cold glass of milk. Pair them with sparkling water and a slice of lemon or even a scoop of vanilla ice cream on the side for a refreshing twist.

Troubleshooting and Help

My dough feels too soft to roll – what should I do?

No problem! If the dough is too sticky or soft, pop it in the fridge for about 15 minutes. Chilling it a bit will make it easier to handle and help the cookies hold their shape better while baking.

Should I chill the cookies with jam if my kitchen is warm?

Yes, if your kitchen is warmer, it’s a good idea to chill the cookies for about 10-15 minutes after assembling them. This will help the jam set and keep the cookies firm and easy to handle. If you love these soft, jam-filled cookies, you might also enjoy our easy and timeless recipe for Soft and Simple Sugar Cookies—a just as delicious classic.

How can I make sure my cookies stay soft and chewy?

To keep the cookies soft, make sure not to overbake them. They should come out just barely golden around the edges. They’ll continue to set as they cool, so take them out a little earlier than you might think!

My cookies are spreading too much in the oven. What’s going wrong?

If your cookies spread too much, it could be because the butter was too soft when you started or the dough was too warm. Try chilling the dough for 15-20 minutes before baking, which helps the cookies hold their shape better.

Is there a way to make the cookies a bit crunchier?

If you like a little crunch, bake the cookies for an extra minute or two. You can skip chilling the dough if you want it to spread a bit more and have slightly crisper edges.

Can I double the recipe?

Yes, doubling the recipe works well! Make sure you have enough room to spread the dough balls on multiple baking sheets. You may want to bake them in batches, so they bake evenly.

Can I make the dough ahead of time?

Definitely! You can make the dough and store it in the fridge a day ahead. Bring it to room temperature for 10-15 minutes before rolling if it’s too firm to handle.

Storage Instructions

To store these cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the cookies without the jam filling.

Once baked and cooled, place the plain cookies in a single layer on a baking sheet and freeze for 1-2 hours until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper.

Thaw the cookies at room temperature when ready to serve, then add fresh jam filling. The cookies will keep well in the freezer for up to 2 months.

The soft, buttery cookies with a touch of fruity jam add a warm touch to any gathering, whether I’m enjoying a cozy afternoon treat, giving a special gift, or adding something sweet to a dessert table that everyone will enjoy. This recipe is easy enough for beginners and brings back memories for those experienced in baking, making it fun to make time and again. So try it again and see how easily this recipe becomes a family favorite in your household, too!

One Comment

Felicity says:

April 20, 2024 at 3:59 pm

Had to work with what I had, (and can have), so needed to substitute some things. Whole wheat flour, shortening (for butter), and a gelatin/flax egg.

They turned out perfect! A bit more hearty so I think they would be a bit more like grandmas if I had bought white flour, but this is a great recipe! I was trying to find one without syrup because I didn’t have that. Thanks! 🙂

Jam Jam Cookies: A Easy Vintage Recipe