Jam Jam Cookies
A soft, buttery cookie with a sweet layer of fruity jam. These are an old-fashioned favorite.
Servings: 15 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
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.