crunchy-jam-filled-cookies-

These jam sandwich cookies are crunchy shortbread cookies filled with jam! Also called linzer cookies, they make the Holiday’s a little more festive! 

Jam sandwich cookies are tasty and the powdered sugar icing creates a special winter touch making it the perfect holiday cookie! You don’t even need

Ingredients:
  • 2 sticks butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • raspberry jam

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How to make jam sandwich Cookies step-by-step:

1. Cream the butter and sugar until fluffy. Beat in the egg, salt and vanilla. Slowly mix in the flour over low speed until a soft dough forms.

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2. Flatten dough into a disc. Cover and refrigerate for 1 hour.

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3. Roll out dough into a 1/4″thickness and cut out the desired shape of the cookie. Continue to roll out dough using the scraps. Transfer cookies to a baking sheet and cut out the middles on half of the batch. Bake 6-8 minutes in pre-heated 375 degree oven.

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4. Dust powdered sugar on the centered cut cookies and place 1/2 tsp of raspberry jam on the whole cookies. Gently sandwich together and refrigerate until needed.

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Cookie recipes to try:

jam-sandwich-cookies

Jam Sandwich Cookies

Prep Time: 1 hour 15 minutes
Cook Time: 6 minutes
Total Time: 1 hour 21 minutes
Servings: 59 sandwiched cookies
Author: Alyona's Cooking
These jam filled sandwich cookies are crunchy shortbread cookies filled with jam! Also called linzer cookies, they make the Holiday's a little more festive! 

Ingredients

Jam Sandwich Cookies:

  • 2 sticks butter softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • raspberry jam

Instructions

How to make Jam Sandwich Cookies:

  • Cream the butter and sugar until fluffy. Beat in the egg, salt and vanilla. Slowly mix in the flour over low speed until a soft dough forms.
  • Flatten dough into a disc. Cover and refrigerate for 1 hour.
  • On a lightly floured surface, roll out dough into a 1/4" thickness and cut out the desired shape of the cookie. Continue to roll out dough using the scraps. Transfer cookies to a baking sheet and cut out the middles on half of the batch.
  • Bake 6-8 minutes in pre-heated 375 degree oven.
  • Dust powdered sugar on the centered cut cookies and place 1/2 tsp of raspberry jam on the whole cookies. Gently sandwich together and refrigerate until needed.

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Recipe Rating




8 comments

    • gary p

    they always soften after being filled. it may take a day. to happen but they do not stay crisp during storage.

      • Alyona’s Cooking

      Hi Gary, are you using a runny jam?

    • Amie

    Do you find that these cookies stay crunchy even after 1 day or so with the filling? I’ve made something similar and the texture is great on day 1 but not as great after that.

      • Alyona’s Cooking

      I haven’t made them in a while but I don’t recall them getting soggy. Do opt for a thicker jam and try to bake them until nicely brown on the bottom and edges. Store in the fridge.

    • Luda

    Hi Alyona. Your cookies look amazing
    How many cookies are you get
    Thank you ?

      • Alyona’s Cooking

      Luda, thank you. I got around 59 sandwiched cookies using a flower cookie cutter with about a 2″ diameter. It may vary depending on how big you cut your cookies out (mine were on the smaller side.)

    • lena

    these look amaizing!!! brings back good memories of my grandmother making these. our favorites. can’t wait to try your recipe. thank you for all the hard work you put into this blog. keep up the good work!

      • Alyona’s Cooking

      Thank you Lena, let me know how these turn out for you:)

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