Jam Cookies
I love a lot of cookies, but my all-time favorite one is 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 have 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 Monster Cookies, Healthy Oatmeal Raisin Cookies, Healthy Banana Cookies, and my Vegan Chocolate Mousse.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this jam cookie recipe. It’s made with mainly pantry staples, so you might not even have to go to the store! Sign up for our email updates to get tips and ideas sent to your inbox.
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 jam-filled sandwich cookies so you know what to expect. Scroll down to the end of the post for the full information. 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 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 this jam cookies just the way you like them. 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. 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.
I’d love to hear your feedback on this post, so please rate and comment below!
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This post was first published December 2022.
