Description
Tender, buttery jam sandwich cookies with a sweet-tart fruit filling and decorative cut-out tops—perfect for holidays, tea parties, or cozy afternoons.
Ingredients
2 ½ cups unbleached all-purpose flour
¾ cup granulated sugar
¼ teaspoon salt
1 cup unsalted butter, softened but cool, cut into pieces
2 teaspoons pure vanilla extract
2 tablespoons cream cheese, room temperature
2 cups raspberry jam
Confectioners’ sugar for dusting (optional)
Instructions
- Mix flour, sugar, and salt in an electric mixer bowl for a few seconds.
- Add butter pieces and beat on low until crumbly.
- Mix in vanilla and cream cheese, beating until dough forms clumps.
- Divide dough into two disks, wrap in plastic, refrigerate 30 minutes until firm.
- Preheat oven to 375°F.
- Roll out one dough disk on a floured surface to 1/8 inch thick and cut 3-inch rounds.
- Cut smaller shapes from the center of half the cookies to create tops.
- Place cookies on parchment-lined baking sheet about 1½ inches apart.
- Bake 8–10 minutes, rotating halfway, until edges are lightly golden. Cool completely.
- Spread jam on flat side of whole cookies and sandwich with cut-out cookies on top.
- Dust with confectioners’ sugar if desired before serving.
Notes
- Refrigerating dough prevents spreading and keeps shape.
- Mini cookie cutters can be substituted with piping tips or bottle caps.
- Dough uses butter and cream cheese for binding; no eggs needed.
- If dough is too dry, add a tablespoon or two of milk to help bring it together.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies, Dessert
- Method: Mixing, rolling, baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 20mg
