Oh, these jam sandwich cookies! They are just the sweetest little things, perfect for filling up those holiday platters. I’ve been making these for as long as I can remember, especially around Christmas and Easter. They’re just so cheerful with their little jammy centers peeking out! My favorite part is how they look so fancy but are surprisingly easy to whip up, even when the holiday rush is on. Trust me, a batch of these raspberry or strawberry jam sandwich cookies will make your celebrations feel extra special.
Why You’ll Love These Raspberry or Strawberry Jam Sandwich Cookies for Christmas, Easter
Seriously, these cookies are a total win! They’re:
- Super Easy to Make: Perfect for when you’re busy with holiday prep!
- So Delicious: That sweet jammy center with the tender cookie is just divine.
- Festive and Pretty: They look absolutely gorgeous on any Christmas or Easter cookie tray.
- Crowd-Pleasers: Everyone, from kids to grandparents, adores these little gems.
Essential Ingredients for Raspberry or Strawberry Jam Sandwich Cookies
Alright, let’s get our ingredients ready! For these absolutely delightful raspberry or strawberry jam sandwich cookies, you’ll need:
- 2 cups of all-purpose flour – this gives our cookies structure.
- 1 cup of unsalted butter, softened – make sure it’s soft, like playdough, not melted!
- 3/4 cup granulated sugar – for that perfect sweetness.
- 1 large egg – this helps bind everything together.
- 1 teaspoon vanilla extract – a little splash for that lovely aroma and flavor.
- 1/4 teaspoon salt – just to balance out all that sweetness.
- 1/2 cup raspberry or strawberry jam – pick your favorite! Or maybe make a batch of each!
- And for that extra pretty touch, you can have some powdered sugar ready for dusting later.
Ingredient Notes and Substitutions for Your Raspberry or Strawberry Jam Sandwich Cookies
A few notes on these ingredients to make sure your cookies are just perfect. That softened butter is key – if it’s too cold, it won’t cream properly, and if it’s too warm, the cookies might spread too much. Trust me on this one! If you don’t have all-purpose flour, you could try a 1:1 gluten-free baking blend, but results can vary. As for the jam, while raspberry and strawberry are classics, apricot jam or even a nice plum jam would be delicious too. Just make sure it’s not too runny!
Step-by-Step Guide to Making Raspberry or Strawberry Jam Sandwich Cookies
Alright, let’s get these little beauties made! It’s a pretty straightforward process, and honestly, kind of fun. Just follow along, and you’ll have a beautiful batch of Christmas or Easter cookies in no time.
Preparing the Dough for Your Raspberry or Strawberry Jam Sandwich Cookies
First things first, preheat your oven to 350°F (175°C) and get a couple of baking sheets lined with parchment paper. This makes cleanup a breeze! Now, in a big bowl, we’re going to cream together that softened butter and sugar. Use an electric mixer or a sturdy whisk and just beat them until they’re nice and fluffy, almost like pale yellow clouds. Then, beat in the egg and the vanilla extract until everything is happy and combined. In a separate bowl, give your flour and salt a quick whisk together. Now, slowly add the dry stuff to the wet stuff, mixing until it *just* comes together. Seriously, don’t go crazy mixing here, or your cookies can get tough. We want tender cookies!
Shaping and Baking the Raspberry or Strawberry Jam Sandwich Cookies
Once your dough is all mixed, divide it into two discs, wrap them up tight in plastic wrap, and pop them in the fridge to chill for at least 30 minutes. This is super important so they don’t spread out into sad little puddles when they bake! When the dough is chilled, lightly flour your counter and roll out one disc to about 1/4 inch thick. Grab your favorite cookie cutters – you’ll want some for the full cookie and a smaller one for the center of the other half. Place the full cookies on your prepared baking sheets. For the other half of your cookies, use that smaller cutter to pop out the centers. Pop those onto the baking sheets too. Bake for about 8 to 10 minutes. You’re looking for the edges to just start turning a pretty, light golden color. Don’t let them get too dark!
Assembling Your Festive Raspberry or Strawberry Jam Sandwich Cookies
Once they’re out of the oven, let them hang out on the baking sheets for a couple of minutes to firm up a bit before carefully moving them to a wire rack to cool completely. This is crucial – if you try to jam them together while they’re warm, the jam will just ooze everywhere! When they’re totally cool, take those solid cookies and spread a nice dollop of your raspberry or strawberry jam on them. Then, take your cookies with the centers cut out and gently place them on top. Voilà! Sandwich cookies! If you want that extra festive touch, a little dusting of powdered sugar over the top looks just lovely, like a light snowfall.
Tips for Perfect Raspberry or Strawberry Jam Sandwich Cookies Every Time
Okay, so you want your raspberry or strawberry jam sandwich cookies to be absolutely perfect? A few little tricks can make all the difference! Make sure that dough is *really* chilled – seriously, don’t skip that step, it’s the secret to them keeping their shape. And when you’re baking, keep an eye on them! They go from perfectly golden to a little too brown really fast. You want them just barely kissed with color. Also, be gentle when you’re assembling them after they’ve cooled. A little patience with the jam spreading and placing the top cookie means no messy ooze-outs, just a beautiful, neat little sandwich cookie ready for your holiday table. For more baking tips, check out these cookie baking tips.
Frequently Asked Questions About Raspberry or Strawberry Jam Sandwich Cookies
Got questions about these delightful raspberry or strawberry jam sandwich cookies? I’ve got answers!
Q1. Can I use store-bought jam for these cookies? Absolutely! Store-bought jam works perfectly fine. Just make sure it’s not too runny, or it might seep out during baking. Raspberry or strawberry jam are classics, but feel free to experiment with others!
Q2. How long do these cookies last? These jam sandwich cookies will stay fresh in an airtight container at room temperature for about 3-4 days. They’re so good, though, I doubt they’ll last that long!
Q3. Can I make these cookies ahead of time? Yes, you totally can! You can make the dough and keep it chilled in the fridge for up to 2 days before baking. Or, bake the cookies completely and store them un-filled for up to 2 days, then fill them just before serving for the freshest taste.
Q4. What are some good jam alternatives for these sandwich cookies? Besides the classic raspberry or strawberry, apricot jam is fantastic! You could also try a nice plum jam, cherry preserves, or even some lemon curd for a brighter flavor. Just make sure whatever you choose is thick enough for sandwich cookies.
Storing and Reheating Your Raspberry or Strawberry Jam Sandwich Cookies
Once your beautiful raspberry or strawberry jam sandwich cookies are all assembled, storing them is super simple. Just pop them into an airtight container. They’ll stay lovely at room temperature for about 3-4 days. If, by some miracle, you have any left and want to enjoy them warm again, you can pop a cookie or two in a low oven (around 300°F/150°C) for just a few minutes until they’re gently warmed through. It’s like a little taste of Christmas or Easter all over again!
Estimated Nutritional Information for Raspberry or Strawberry Jam Sandwich Cookies
Just so you know, these estimates are for one cookie, and they can vary a bit depending on the exact jam you use. Each of these sweet little raspberry or strawberry jam sandwich cookies has about 150 calories, 8g of fat (with 5g being saturated), 18g of carbohydrates, 1g of fiber, 2g of protein, and around 12g of sugar. They’re a delicious treat for your Christmas or Easter celebrations!
Sweet Jam Sandwich Cookies: 10 Minute Prep
- Total Time: 40 minutes plus chilling time
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful jam sandwich cookie perfect for holiday celebrations like Christmas and Easter, featuring a sweet raspberry or strawberry jam filling.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry or strawberry jam
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Wrap each half in plastic wrap and flatten into a disk. Chill for at least 30 minutes.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Using cookie cutters, cut out shapes. For sandwich cookies, cut out pairs of shapes.
- Place half of the cookies on the prepared baking sheets. For the other half, use a smaller cutter to remove the center of the cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread jam on the solid cookies. Top with the cookies with centers removed.
- Dust with powdered sugar if desired.
Notes
- Ensure butter is softened but not melted for best results.
- Chill the dough thoroughly to prevent spreading during baking.
- Do not overbake; cookies should be slightly soft in the center.
- Store in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Raspberry jam cookies, Strawberry jam cookies, Sandwich cookies, Christmas cookies, Easter cookies, Holiday cookies, Jam cookies