Jam Sandwich Cookies

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5 from 2 votes

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These Jam Sandwich Cookies are a fancy stuffed cookie recipe made with two thin cookies with raspberry jam in the middle. They are the perfect combination of a crunchy, buttery texture with the sweet and delicate taste of raspberries. They are made without eggs or dairy and with just 6 ingredients.

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Prep Time15

Cook Time11

Total Time26

Servings: large cookies

Calories: 316.5kcal

Author: Carine Claudepierre

Ingredients

2 ⅔ cups All-Purpose Flour note 1
1 cup Powdered Sugar note 2
1 cup Dairy-Free Butter (Unsalted) softened at room temperature, note 3
¼ teaspoon Almond Extract note 4
3-4 tablespoons Almond Milk note 5

To fill and decorate

¼ cup Powdered Sugar
⅓ cup Raspberry Jam note 6

US Customary - Metric

Instructions

In a mixing bowl, add the softened butter and powdered sugar. Stir with a rubber spatula, or beat with an electric beater until smooth and pale.
Pour the flour, almond extract, and almond milk.
Stir again with a rubber spatula, or knead with your hands until everything is well incorporated and a smooth cookie dough forms. If too dry, add a little extra almond milk. If too wet, add a little extra flour. The dough should be soft, pale and form a ball.
Divide the dough in two parts and wrap them tightly in plastic wrapping. Flatten the dough balls into discs and refrigerate them for 30 minutes.
Remove the dough from the fridge and place a disc of dough on a floured surface. Sprinkle a little flour on top of the disc and use a rolling pin to roll it out.
Preheat the oven to 350 °F (180 °C). Line two large baking sheets with parchment paper and slightly oil with cooking oil spray. Set aside.
Use a cookie cutter to cut out shapes. I use a Christmas tree cookie cutter.
Repeat until all the dough has been cut out into cookie shapes you love.
Count the number of shapes you cut out. Use a straw to form 5 or 6 through holes in the dough. These will be the top cookies of your jam sandwiches from where the jam will squeeze out.
Lay the cut out cookies on the prepared baking sheets, leaving a thumb of space apart between each cookie base.
Bake the cookie shapes for 11-14 minutes at 350 °F (180 °C) until golden brown on the sides.
Let them cool down completely on a wire rack before filling.
Dust some icing sugar on the cookie shapes with holes - the top jam cookie part. Set aside.
Spread jam on the other cookie shape - the plain ones with no holes - and press the cookie shape dusted with powdered sugar on top to form a jam cookie sandwich.

Notes

Note 1: I don't recommend gluten-free flour for this recipe. Instead, use my almond flour sugar cookie recipe.

Note 2: Sugar-free powdered erythritol blends work as well.

Note 3: I don't use dairy in our recipe but softened butter, if you use dairy in your home, works in same amount.

Note 4: Vanilla extract works as well.

Note 5: Any milk work like oat milk, soy milk, or coconut milk.

Note 6: Any jam flavor can be used.

Nutrition