These jam sandwich cookies are a sweet and buttery delight that I love making for holidays, tea parties, or just a cozy afternoon at home. Each cookie is tender and crumbly, with a vibrant jam center that adds the perfect touch of fruity sweetness. They look impressive, taste amazing, and are easier to make than they seem.

Jam Sandwich Cookies

Why I’ll Love This Recipe

I love how simple yet beautiful these cookies turn out. The dough comes together quickly with just a few pantry staples, and I get to have fun cutting out the tops with little shapes. The cookies hold their shape well while baking, and the sweet-tart jam filling balances the rich, buttery base perfectly. I also like that I can switch up the fillings depending on my mood—raspberry one day, lemon curd or chocolate the next.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups unbleached all-purpose flour
¾ cup granulated sugar
¼ teaspoon salt
1 cup unsalted butter, softened but still cool, cut into pieces
2 teaspoons pure vanilla extract
2 tablespoons cream cheese, at room temperature
2 cups raspberry jam
Confectioners’ sugar for dusting (optional)

Directions

I start by mixing the flour, sugar, and salt in the bowl of an electric mixer for a few seconds. Then I add the butter pieces and beat on low until the mixture becomes crumbly.
I mix in the vanilla and cream cheese and continue beating just until the dough starts to form clumps.
I divide the dough into two disks, wrap them in plastic wrap, and refrigerate for about 30 minutes or until firm.
I preheat the oven to 375°F. On a lightly floured surface, I roll out one dough disk to about 1/8 inch thick. Using a 3-inch round cookie cutter, I cut out cookies.
On half of the cookies, I cut out a smaller shape in the center using a mini cookie cutter to create the top layer.
I place all the cookies on a parchment-lined baking sheet, about 1½ inches apart.
I bake for 8 to 10 minutes, rotating the pan halfway through, until the edges are just beginning to turn golden. I let them cool completely.
Once cool, I spread jam on the flat side of each whole cookie and sandwich with a cut-out cookie on top. If I want, I dust them with confectioners’ sugar before serving.

Servings and timing

This recipe makes about 22 sandwich cookies.

Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

I like adding a personal twist to this recipe every now and then. Sometimes I use strawberry, apricot, or blueberry jam instead of raspberry. I’ve also made them with Nutella or lemon curd when I’m in the mood for something different. For an extra layer of flavor, I’ll sometimes add a bit of almond extract to the dough.

storage/reheating

To get ahead, I refrigerate the dough for up to 2 days or freeze it for up to 3 months. I just let it thaw in the fridge overnight before rolling it out. After baking, I store unassembled cookies in an airtight container at room temperature or in the freezer. Once filled, I keep them in the fridge and eat them within 3 days since the jam softens the cookies over time.

FAQs

What’s the difference between jam sandwich cookies and Linzer cookies?

Jam sandwich cookies are made with a classic shortbread dough, while Linzer cookies usually include almond flour and often have a hint of cinnamon.

Why did my cookies spread too much?

If my dough is too warm or if I place it on a hot baking sheet, the cookies spread. I always chill the dough and use a cool pan to avoid this.

Can I make these without a mini cookie cutter?

Absolutely. I’ve used the wide end of a piping tip or even a small bottle cap to cut the center shapes. Anything small and round works in a pinch.

Why is there no egg in the recipe?

This recipe doesn’t need eggs because it uses butter and cream cheese to bind everything. That also helps the cookies keep their shape and stay crisp.

How can I fix crumbly dough?

If my dough feels too dry or crumbly, I check that I measured the flour correctly. A tablespoon or two of milk can help bring it together without overworking it.

Conclusion

These jam sandwich cookies are a go-to favorite of mine for good reason. They’re beautiful, delicious, and endlessly customizable. Whether I’m baking for a holiday tray or just want something pretty to serve with coffee, these cookies always hit the mark.