Raspberry Jam Sandwich Cookies
Delicate cut-out cookies filled with raspberry jam and dusted with powdered sugar; festive and perfect for holiday cookie boxes.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how Raspberry Jam Filled Sandwich Cookies come together with smooth jam centers and perfect make-ahead tips, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
For the cookies:
- 2 portions chilled Basic Cookie Dough Recipe (740g total)
- 1 cup (120g) powdered sugar for dusting
For the jam filling:
- ½ cup (160g) good-quality store-bought raspberry jam
Equipment
- 17-inch baking sheet (You'll need two of them)
Instructions
Make the Cookies
- Line 2 baking sheets with parchment paper and place them in the refrigerator until needed (see note).
- Place the chilled dough between two sheets of parchment paper (you may need to let the dough sit briefly to make it easier to roll). Roll the dough to a thickness of ⅙-inch (4mm). If needed, refrigerate for 30 minutes or freeze for 10-15 minutes until the dough is firm enough to cut clean shapes.
- Preheat the oven to 350°F.
- Using a 2-inch square or similarly sized round cookie cutter, cut shapes from the dough. Use a smaller 1-inch cutter to cut centers from half of the shapes. Transfer the window tops to one chilled baking sheet and the solid cookies to the other. Gather and reroll the scraps, then repeat until no dough remains.
- Refrigerate the cut-outs for 30 minutes or freeze for 10–15 minutes, until firm.
- Bake the window tops and solid cookies at the same time on separate baking sheets for about 10-12 minutes, until lightly golden. Check the window tops first because they brown more quickly.
- Remove from the oven and let the cookies rest on the baking sheet until set, then transfer them to a wire rack to cool completely.
Assemble the Cookies
- Place powdered sugar in a fine-mesh sieve and dust the window tops.
- Spoon about 1/2 teaspoon of raspberry jam onto the center of each solid cookie. Gently spread it toward the edges, leaving a narrow border. Set aside.
- Gently place a powdered-sugar-dusted window top over each jam-topped cookie and press lightly to form a sandwich. Repeat with the remaining cookies.
- Serve immediately, or store in an airtight container at room temperature.
Notes:
Keep baking sheets chilled to help the cookies hold their shape and prevent spreading.
Dip the cookie cutter in flour to prevent sticking.
If you plan to serve the cookies more than a day or two after baking, bake them a few minutes longer, until a shade more golden. Starting with a slightly crisper cookie helps it hold up to the jam as it softens over time.”
Baking in grams: I provide both gram measurements and cup equivalents, but weighing ingredients is always the most accurate. A small digital scale removes that guesswork and will give you better bakes every time.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 23gCalories: 149kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 45mgPotassium: 22mgFiber: 0.4gSugar: 9gVitamin A: 229IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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