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Jam sandwich cookies being help up with lights in the background.

Jam Filled Shortbread Cookies

Amanda
These buttery jam sandwich cookies are flavored with real vanilla bean and filled with strawberry jam! They 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!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 11 minutes
Assembling Time 10 minutes
Total Time 41 minutes
Course Dessert
Cuisine American
Servings 25 sandwich cookies(depends on the size of your cutter)

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

Notes

*Room temperature butter should be pliable but not overly soft. When you press your finger into it, it should give slightly and leave a dent, but it shouldn't be so soft that your finger sinks all the way in or the butter becomes mushy.
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.
Cool Before Sandwiching: Allow the cookies to cool completely before adding the jam filling to prevent any melting or sliding.
Room temperature
To store these jam cookies 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!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.