These buttery Jammy Dodger Flower Cookies are a charming twist on classic sandwich biscuits, combining delicate shortbread-style dough with a sweet strawberry jam filling. Their crisp edges, soft centers, and beautiful flower shape make them ideal for special occasions, holiday trays, or simply enjoying with a warm drink.
Why You’ll Love This Recipe
These cookies strike the perfect balance between texture and flavor. The buttery dough melts in your mouth while the fruity jam adds a bright, sweet contrast. They are visually stunning, making them perfect for gifting or celebrations, yet simple enough to prepare at home. The dough is easy to handle, and chilling ensures clean, defined shapes every time. You can also customize the filling with different jams, making this recipe versatile and adaptable to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 ml strawberry jam
100 g unsalted butter, softened
175 g caster sugar, plus extra for sprinkling
1 large egg
1 tsp pure vanilla extract
200 g plain flour, plus extra for dusting
Directions
Start by preheating your oven to 375°F (190°C). Line two baking trays with parchment paper to prevent sticking and ensure even baking.
In a mixing bowl, cream the softened butter and caster sugar together until the mixture becomes light and fluffy. This step is important for creating a tender cookie texture. Add the egg and vanilla extract, then mix until smooth and fully incorporated.
Gradually add the plain flour to the mixture, folding gently until a soft dough forms. Avoid overmixing, as this can make the cookies tough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 10 minutes to firm up.
Once slightly chilled, roll the dough out on a lightly floured surface to about 5 mm thickness. Transfer it to the refrigerator again for another 10 minutes. This second chilling step helps the dough hold its shape during cutting and baking.
Using a flower-shaped cookie cutter, cut out an even number of cookies. For half of them, cut a small hole in the center to create the top layer. Arrange all cookies on the prepared baking sheets, leaving a little space between each one.
Bake in the preheated oven for 7–8 minutes. Remove the trays briefly, sprinkle a light layer of caster sugar over the cookies, then return them to the oven for an additional 5–6 minutes, or until they turn lightly golden.
Allow the cookies to cool completely on a wire rack. Once cooled, spread a small amount of strawberry jam onto each whole cookie base. Place the cut-out cookies on top and gently press them together to form a sandwich. Serve and enjoy.
Servings and timing
This recipe yields approximately 20 to 24 sandwich cookies, depending on the size of your cutter. Preparation takes about 25 minutes, with an additional 20 minutes of chilling time. Baking takes around 13 to 15 minutes, bringing the total time to about 1 hour.
Variations
You can easily customize these cookies by changing the filling. Raspberry jam adds a slightly tart flavor, while apricot jam offers a milder sweetness. For a festive touch, dust the finished cookies with icing sugar to create a snow-like appearance. You can also experiment with different cookie cutter shapes such as hearts or stars for various occasions.
For a richer flavor, consider adding a hint of lemon zest to the dough. This enhances the overall taste and pairs beautifully with the jam filling.
Storage/Reheating
Store the assembled cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to maintain their texture. If stacking, place parchment paper between layers to prevent sticking.
If you prefer to prepare ahead, the dough can be frozen for up to 1 month. Wrap it tightly and thaw it overnight in the refrigerator before rolling and baking. These cookies are best enjoyed fresh, but you can briefly warm them at low temperature if desired, though reheating is usually not necessary.
FAQs
Can I use a different type of jam?
Yes, you can substitute strawberry jam with raspberry, apricot, or any fruit jam you prefer.
Why is chilling the dough important?
Chilling helps the dough firm up, making it easier to cut and ensuring the cookies keep their shape during baking.
Can I make the dough ahead of time?
Yes, the dough can be prepared in advance and stored in the refrigerator for up to 2 days.
How do I prevent the cookies from spreading?
Proper chilling and accurate flour measurement will help maintain their shape.
Can I freeze the baked cookies?
Yes, unfilled cookies can be frozen for up to 1 month. Assemble after thawing.
What if I don’t have a flower cutter?
You can use any shape you like, such as circles or hearts.
Can I use granulated sugar instead of caster sugar?
Caster sugar is preferred for its fine texture, but granulated sugar can work if needed.
How do I make the cookies more festive?
Dust them with icing sugar or use colorful jam fillings for a vibrant look.
Can I double the recipe?
Yes, simply double all ingredients while keeping the same method.
Why are my cookies too hard?
Overbaking or adding too much flour can result in a harder texture. Keep an eye on baking time.
Conclusion
Buttery Jammy Dodger Flower Cookies are a delightful treat that combines elegance with simplicity. Their buttery texture and sweet jam filling make them a favorite for gatherings, gifts, or everyday indulgence. With easy preparation and endless variations, this recipe is one you can return to again and again for consistently beautiful and delicious results.
Delicate buttery flower-shaped sandwich cookies filled with sweet strawberry jam, featuring crisp edges, soft centers, and an elegant presentation perfect for any occasion.
Ingredients
300 ml strawberry jam
100 g unsalted butter, softened
175 g caster sugar, plus extra for sprinkling
1 large egg
1 teaspoon vanilla extract
200 g plain flour, plus extra for dusting
Instructions
Preheat oven to 190°C (375°F) and line baking trays with parchment paper.
Cream butter and sugar together until light and fluffy.
Add egg and vanilla extract, mixing until smooth.
Gradually fold in flour to form a soft dough.
Shape dough into a ball, wrap, and chill for 10 minutes.
Roll dough to about 5 mm thickness on a floured surface, then chill again for 10 minutes.
Cut out cookies using a flower cutter, making holes in half for tops.
Place cookies on trays and bake for 7–8 minutes.
Remove briefly, sprinkle with sugar, then bake another 5–6 minutes until lightly golden.
Cool completely on a wire rack.
Spread jam on whole cookies and sandwich with cut-out tops.
