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Jam Sandwich Cookies Recipe

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3.9 from 14 reviews

These Jam Sandwich Cookies are delicate, buttery treats filled with sweet raspberry jam and a zesty orange-infused buttercream. Perfect for tea time or special occasions, the cookies have a crisp texture with a soft and flavorful center, combining classic flavors of vanilla and citrus in a delightful sandwich cookie.

Ingredients

Cookie Dough

  • 3 Cups all-purpose flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1 Cup granulated sugar
  • 3/4 Cup unsalted butter (at room temperature)
  • 2 eggs
  • 1 orange zest (from one orange)
  • 1 orange juice (juice from one orange)
  • 1 Teaspoon vanilla extract

Buttercream Frosting

  • 1/2 Cup unsalted butter (at room temperature)
  • 2 1/2 Cups icing sugar (add more if needed)
  • 1 Teaspoon vanilla extract
  • 3 Tablespoons orange juice (add more if needed)

Filling and Garnish

  • 1/3 Cup raspberry jam
  • Powdered sugar (optional, for dusting)

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir these dry ingredients together and set aside for later use.
  2. Cream Butter and Sugar: Using an electric mixer, cream the unsalted butter and granulated sugar together until light and fluffy. This process helps incorporate air for a tender texture.
  3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the orange juice, orange zest, and vanilla extract. Mix well to combine all the flavors evenly.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix until the dough comes together and is well combined, being careful not to overmix.
  5. Chill Dough: Divide the dough into two equal portions. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to allow the dough to firm up and develop flavor.
  6. Preheat Oven and Prepare Sheets: Once chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or lightly grease them.
  7. Roll and Cut Dough: Remove the dough from the refrigerator. On a lightly floured surface, roll out each ball of dough to a thickness of about 1/8 inch. Use a cookie cutter to cut out shapes. For half of the cookies, use a smaller cutter to cut an additional hole in the center, creating a window for the jam.
  8. Bake Cookies: Place the cut cookies on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, or until the edges turn a golden brown color.
  9. Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before decorating to prevent melting the frosting.
  10. Prepare Buttercream: In a mixing bowl, cream together the softened butter, icing sugar, vanilla extract, and orange juice until smooth and achieving your desired consistency. Adjust icing sugar or orange juice if needed to get a pipeable texture.
  11. Assemble Sandwich Cookies: Fill a piping bag fitted with your choice of tip with the prepared buttercream. Pipe a ring of buttercream around the edges of the whole cookies (without the center hole). Spoon about a teaspoon of raspberry jam into the center of each cookie with the hole.
  12. Finish Assembling: Carefully place the buttercream-ringed whole cookies on top of the jam-filled cookies with the hole, creating a sandwich. Optionally, dust the tops with powdered sugar for an elegant touch.

Notes

  • Chilling the dough is essential for easier rolling and to prevent spreading during baking.
  • If the dough softens too much while cutting, refrigerate again briefly before baking.
  • Use any flavor of jam as desired, though raspberry complements the orange flavors well.
  • Buttercream consistency can be adjusted with more powdered sugar or orange juice depending on humidity and preference.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://cookedbygrace.com/jam-sandwich-cookies-recipe/