This is another night I am sitting and writing a post. Everyone in the house is sleeping. My clock says 11:45 pm but I need to finish couple of things before I go to bed. The day went in the wink of an eye; kids and their work never ends. I used to think as kids grow, the amount of work will decrease; hahaha. The fact is – as the kids grow – the work also grows with them.
The good news is – I have this jar of my fresh baked jam sandwich cookies with me and I am going to write and share all about these beautiful looking cookies today. Jam cookies are my all-time favourite; they bring back memories of our childhood. The yumm jam peeking through that centre hole, makes me want to lick it like a child.
It is one of the easiest cookies to make and one of the most versatile ones. Two rich and buttery sweet cookies sandwiched together with sweet jam. Choose the jam flavour you like the most – I have used strawberry jam, as its Yati’s favourite jam. I have also used half all-purpose flour and half whole wheat flour in the making of these cookies.
Now before I start; following are the points to keep in mind. If you have additional questions; please leave a comment down below, or drop me a mail.
1. Use mini cookie cutters to make shapes in the centre of the cookies for the jam to peek through. I used the broad side of icing nozzle. If you find any small size lid or a bottle cap – use it, just make sure the hole is in the centre of the cookie.
2. It is obvious, but still I would mention, cut holes in the centre of half the cookies and keep the other half of the cookies whole. Use a cookie with a hole and a cookie without a hole for each side of the sandwich. I hope You got the hole and the Whole. 😉
3. When the cookie dough is ready and you need to cut it into the shape – don’t use extra flour to roll the dough; instead place the dough between two sheets of parchment paper and then roll the dough into a flat shape. And periodically check the top and bottom sheets of parchment and smooth out any wrinkles.
4. It is very important to chill the dough before baking or the cookies will lose their shape in the hot oven. Place the rolled out dough on a baking sheet (along with the parchment paper) and place in the refrigerator until firm (about 30-60 minutes). (For faster chilling, place in the freezer for about 15-20 minutes).
5. I’d also advise checking the cookies a minute or two before the suggested baking time. I found they baked a little more quickly and benefited from being pulled out of the oven when the edges are just set and beginning to brown.
6. Heat jam over a medium heat in a small saucepan. When the jam is melted, cook for just one minute on medium flame and turn the heat off and allow to cool slightly. This will help in two ways, melted jam will be easy to apply to the cookies + as we cook the water content in the jam will reduce and cookies will not get soggy.
7. Another trick to avoid the soggy cookies- Melt some white chocolate and apply it to the cookie. Let the chocolate set and then apply the jam to the cookies. The jam will not touch the cookies direct and you will be able to store the cookies, without losing their texture.
8. One more idea – You can store the baked cookies in a jar without the jam. Only apply the jam before serving them. That way you don’t have to cook the jam or apply the chocolate layer before jam.
9. When making sandwich cookies you want the cookies all the same size because if the cookies are different sizes they don’t fit together perfectly and the filling will leak out. Also, do not overfill the cookies with jam, as you want just enough jam to hold the cookies together.
10. Use good quality jam, as its jam cookies, the flavour depends on the quality of the product you use.
11. One last point- I prefer using Potato starch in these cookies, because it gives wonderful texture to the cookies. If you don’t find potato starch go ahead with cornflour. However, I am sharing a link to product. This is where I buy mine from.
[recipe title=[recipe title=”Jam Sandwich Cookies” time=” 35 minutes” difficulty=”easy”]
1 cup all-purpose flour
1 cup whole wheat flour
A pinch of salt
1 tablespoon of Potato Starch
225 grams’ butter, at room temperature
1/2 cup confectioners’ sugar (also called powdered or icing sugar)
1 teaspoon (4 grams) pure vanilla extract
½ cup of Strawberry jam to fill the cookie sandwich
Icing Sugar for dusting.
In a bowl, whisk both the flours along with potato starch and salt. In another bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until well combined. Beat in the vanilla extract. Gently stir this mix into the flour mixture just until incorporated.
Divide the dough in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch (6 mm) thick. Place the rolled out dough on a baking sheet (along with the parchment paper) and place in the refrigerator until firm.
Once chilled, remove from refrigerator and peel off the top piece of parchment paper. Using a cookie cutter, cut out the cookies. Use a smaller shape cutter to cut out the centres of half of the cookies.
Place the cookies on a baking sheet lined with parchment, spacing the cookies about 2 inches apart. Bake the cookies in the preheated oven for about 10 minutes at 350* F (180*C). Just until cookies are lightly browned around the edges. Cool on a wire rack.
To assemble – Place the cookies with the centre holes on a wire rack and dust the tops with some icing sugar. On the bottom surface of the full cookies, spread a thin layer of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners’ sugar. Serve to the loved ones and enjoy!