It seems like there are so many recipes for Linzer cookies out there during the holidays, but this cookie is not your average jam filled cookie. Actually, it’s not even a Linzer, but the look of it is very similar.
This recipe has a special place in my heart because it was passed onto us by my Grandma when I was quite young. She traditionally made them with Marionberry jam, but since this jam isn’t available locally, I opt to use raspberry jam. Read below for the recipe!
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What is a Jam Filled Cookie?
A jam filled cookie is composed of two thin cutout sugar cookies and a layer of jam sandwiched between them after baking.
Traditionally, the jam goes between the cookies before baking, but we put the jam between the layers after so we it doesn’t ooze out during baking.
There is really no right or wrong type of jam either. Any fruit jam will work well with the flavor of this cookie, so use your favorite jam!
Best Way to Roll Out Cookies
Divide the dough in half and place each half on a piece of wax paper. Sprinkle each half with flour and roll out on the wax paper. Cookies should be 1/8 inch thick, and no thicker. Otherwise, the cookies will be too thick when sandwiched together, making them less enjoyable to eat.
Refrigerate for 30 minutes, and then cut out the cookies. It is best to cut out the cookies when the dough is really cold so that they do not become misshapen.
After transferring the cookies to parchment lined cookies sheets, chill for 10 minutes and then bake.
How to Make Jam Filled Cookies
- Cream butter and sugar, add egg and vanilla, and mix again.
- Sift dry ingredients and add alternately with milk.
- Roll out cookie dough, refrigerate for 30 minutes, and cut with round or scalloped cutter. Transfer to cookie sheets.
- Cut small circle or heart out of the centers of half of the cookies.
- Chill for 10 minutes, and bake.
- Let cookies cool. Spread jam on top of each solid cookie and sandwich with cutout cookie tops. Enjoy!
Jam Filled Cookies
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 20 sandwich cookies 1x
- Category: cookies
- 1/2 cup unsalted butter, cool but slightly soft
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 Tbs. milk
- Raspberry jam or other favorite jam
- Cream butter and sugar in a mixer on medium-low speed.
- Add egg and vanilla and mix thoroughly.
- Sift dry ingredients and add alternately with the milk in 2 additions.
- Roll dough out on a piece of wax paper the length of a half sheet pan. Be sure to flour the top of the dough so it does not stick to the rolling pin. Roll the dough to 1/8 inch thick, and no thicker! Try using a guided rolling pin if rolling the dough to the right thickness is a challenge.
- Place the sheet of wax paper with rolled dough on a cookie sheet and cover. Refrigerate for 30 minutes or until dough is chilled and firm.
- Remove from fridge and cut out 2 inch circles or scalloped cookies. Transfer cookies to parchment lined cookie sheets.
- Cut out small hearts or circles in the centers of half of the cookies.
- Chill dough for 10 minutes and preheat oven to 375 degrees F.
- After 10 minutes, bake cookies for 8-10 minutes.
- Remove cookies from cookie sheets and cool completely.
- Spread jam on solid sugar cookies, top with cutout sugar cookies, and enjoy!
This is a Baker Street Society original recipe.
Keywords: jam filled cookies, jelly filled cookies, linzer cookies, raspberry filled cookies