Jam Sandwich Cookies! These buttery shortbread cookies, flavored with real vanilla bean and filled with strawberry jam, have a melt-in-your-mouth quality that’s hard to beat. The blend of rich vanilla and sweet strawberry makes for a truly nostalgic holiday treat—perfect for sharing (or keeping all to yourself).
These cookies are a game-changer for roll-out cookie lovers! The dough doesn’t need any chilling, so you can go from mixing to baking in no time. It holds its shape beautifully, which means your cookie cutter designs stay crisp and clear. And even better—you can re-roll the dough without it getting dry or crumbly. It’s an amazingly easy, reliable recipe that’s perfect for all your holiday (or anytime!) cookie-cutting needs! Check out my cranberry pistachio shortbread cookies and espresso shortbread cookie sandwiches!
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Why you'll love this recipe
- Incredible Vanilla Flavor: The vanilla bean brings a warm, rich taste that pairs perfectly with the buttery shortbread. I used Dreidoppel's vanilla paste from ifiGOURMET Provisions.
- No-Chill Dough: No need to wait—this dough is ready to roll out as soon as you’ve mixed it. Quick and easy! Just like my brown sugar bars and lemon cookie sandwiches!
- Holds Shape Beautifully: Your cookie cutter designs stay intact, giving you perfect jam filled cookies every time.
- Luscious Strawberry Jam Filling: The sweetness of strawberry jam adds a pop of flavor and color that’s irresistible. Check out my jam thumbprint cookies! No bake white chocolate cheesecake with strawberries is amazing as well.
- Versatile Options: Try swapping in other fruit jams, dusting with powdered sugar, or even adding a drizzle of chocolate for endless tasty variations. Jelly cookies are always a hit!
Equipment
Using a kitchen scale really elevates the process for these jam sandwich cookies. Measuring cups can be a bit inconsistent—flour gets packed too tightly, or ingredients mound up, and those small changes can impact the delicate balance that makes shortbread cookies so perfectly tender.
Ingredients
Ingredients needed for jamcookies!
- Vanilla Bean Paste: A must for that rich, warm vanilla flavor! If you don’t have it, vanilla extract will work, but the paste adds an incredible depth. Grab it here.
- Strawberry Jam: Vanilla and strawberry are a dreamy match, so use a high-quality jam or homemade if you have it—the flavor really shines through. You can use a different fruit jam as well! Strawberry brownies are amazing as well!
- Butter: The quality of your butter matters here! A good, high-fat butter brings out the shortbread’s buttery richness and melt-in-your-mouth texture. Butter is in my cinnamon shortbread cookies and lucky charms cookies too!
- Salt: This is non-negotiable! Salt enhances all the flavors of the jam sandwich cookies and gives each bite that balanced, crave-worthy taste. I always use kosher salt when baking.
See recipe card below for quantities.
Substitutions
These variations keep things fresh and let you customize the cookies strawberry jam to your taste!
- Add Orange Zest: Mix a bit of orange zest into the dough for a bright, citrusy twist that pairs beautifully with the strawberry jam. Chocolate orange shortbread are amazing!!
- White Chocolate Drizzle: After baking, drizzle a bit of melted white chocolate on top for a touch of sweetness and extra flair.
- Almond Extract: Swap in a hint of almond extract alongside the vanilla for a nutty, aromatic layer of flavor. Blueberry almond cake has amazing flavor!!
- Play with Shapes: Use different cookie cutters to create a variety of shapes for any occasion—perfect for holidays or themed events.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
How to make this jam cookies recipe!
Step 1.Preheat the oven to 350°F. Line baking sheets with parchment paper. Whisk together the flour and salt, set aside. Using a stand mixer or a handheld mixer (if using a handheld mixer make sure to use a large mixing bowl) Cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Step 2. Reduce the mixer speed and add the egg and vanilla. Mix until well combined, about 1 minute. Scrape down the bowl again.
Step 3. Lower the speed, add the flour mixture in 4 separate batches, mixing after each and ensuring to scrape down the sides and bottom of the bowl. Mix until a dough forms. Knead by hand if necessary.
Step 4. Roll out the dough to ¼ inch thickness. Use a 2.5 inch round cookie cutter to cut out circles. Use a smaller cutter to create windows on half of the circles. Place on the parchment lined cookie sheet. Bake for 10-11 minutes until just set. If you push on the top of the cookie it should feel a bit firm- not doughy.
Step 5. Cool on the baking sheets. Sprinkle with powdered sugar.
Step 6. Place a heaping teaspoon of strawberry jam on top of the solid circle, top with the cut out cookie.
Hint: If you're using a handheld mixer, make sure to use a large mixing bowl. This recipe calls for a lot of flour, you need space to mix and not make a mess.
Pro tips
- Flour Your Surface: Lightly flour your work surface—like a cutting board, baking mat, or clean countertop—to keep the dough from sticking.
- Knead for Cohesion: Gently knead the dough with a bit of flour to make sure it’s smooth and cohesive before rolling it out.
- Use an Offset Spatula: To lift the cut-out shapes without distorting them, slide an offset spatula underneath before transferring to the baking sheet.
- Bake on Parchment Paper: Always line your baking sheet with parchment paper for easy removal and a non-stick surface.
- Avoid Overbaking: These cookies should stay pale, with only a hint of golden brown around the edges. They’ll continue to bake a bit after you take them out, so don’t worry if they look soft. Same with cinnamon shortbread cookies!
- Cool Before Sandwiching: Allow the cookies to cool completely before adding the jam filling to prevent any melting or sliding.
FAQ
How do you store the cookies?
Place in an airtight container on the counter for up to 4 days. Freeze baked cookies in an airtight container for 2 months. This dough freezes beautifully! I recommend placing the dough in a freezer bag and flattening it out so it doesn't take up too much space in your freezer. Let it thaw at room temperature.
Can I use a different flavor jam?
Yes! You can use whatever jam you love! Any jam would be amazing with vanilla cookies.
What's the difference between jam sandwich cookies and linzer cookies?
The difference is almond! Linzer cookies use almond flour and have different texture and flavor! My recipe also uses an egg.
Why did my cookies spread?
The ratios were off. Using a kitchen scale is best when baking, the flour amount must be just right!
Can I omit the egg?
No, the recipe will not turn out right.
Storage
Room temperature
To store these jam cookie sandwiches at room temperature, place them in an airtight container, and they’ll stay fresh for up to four days. For the best texture, I recommend sandwiching them with jam right before you’re ready to enjoy. This way, the cookies stay crisp, and the jam won’t soften them over time.
Freezing baked cookies
If you want to store them longer, baked cookies freeze beautifully! Place them in an airtight container, and they’ll keep in the freezer for up to two months. For the best results, store the cookies on their own and add the jam filling just before serving. This helps preserve the cookies’ buttery texture and keeps them from absorbing moisture from the jam.
Freezing cookie dough
You can also prepare the dough in advance and freeze it for up to two months. When you’re ready to bake, let the dough defrost on the counter until it’s soft enough to roll out. This way, you can have freshly baked cookies whenever you need them, with minimal prep time!
Related
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📖 Recipe
Jam Sandwich Cookies
Equipment
- Cookie cutters (2.5 inch round and a smaller cutter for the window)
- Measuring cups or kitchen scale
- Measuring Spoons
- Stand mixer or handheld mixer
- Rolling Pin
- Baking sheets
- Parchment Paper
Ingredients
- 28 tablespoons (400 grams) unsalted butter room temperature (see notes for tips on room temperature butter)
- ¾ cup (163 grams) granulated sugar
- 1 large egg
- 1 tablespoon vanilla bean paste ( can also use extract) I used Dreidoppel's vanilla paste from ifiGOURMET Provisions
- ½ teaspoon almond extract optional but gives bakery style flavor
- 4 ½ cups (600 grams) all purpose flour
- 1 ¼ teaspoon kosher salt
- 8 oz (220 grams) strawberry jam or whatever jam you prefer for filling the cookies
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Whisk together the flour and salt, set aside.
- Using a stand mixer or a handheld mixer (if using a handheld mixer make sure to use a large mixing bowl) Cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Reduce the mixer speed and add the egg, almond, and vanilla extract. Mix until well combined, about 1 minute. Scrape down the bowl again.
- Lower the speed, add the flour mixture in 4 separate batches, mixing after each and ensuring to scrape down the sides and bottom of the bowl. Mix until a dough forms. Knead by hand if necessary.
- Roll out the dough to ¼ inch thickness. Use a 2.5 inch round cookie cutter to cut out circles. Use a smaller cutter to create windows on half of the circles. Place on the parchment lined cookie sheet.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 10-11 minutes until just set. If you push on the top of the cookie it should feel a bit firm- not doughy. Cool on the baking sheets.
- Place a heaping teaspoon of strawberry jam on top of the solid circle, top with the cut out cookie. Sprinkle with powdered sugar if desired.
- See Storage instructions below and in post
Ashley says
Can't believe how well they held their shape!
Ashley says
My family loved these!!!!
Amelia says
Hi I made these cookies really loved them but there was one problem when I made the dough it was too soft and when I was rolling it it was sticking to the rolling pin if I could have some advice on this problem.
Thanks 🙂
Amanda Valsamis says
So happy to hear you liked them! After discussing it further, we realized the butter might have been a bit too soft, but I’m thrilled they held their shape!