One of my all-time favorite cookies as a kid, this Jam Sandwich Cookies recipe reminds me of my childhood days. I remember eating jam cookies from Iyengar bakeries in Chennai.
This recipe can be made using any jam, store-bought or homemade.
I made these with strawberry jam. I had some frozen strawberries left in my freezer from last year’s picking and I made some fresh jam to make this cookie. Store-bought jam works just the same way.
We might just have to liquefy it a little bit to be able to spread it on the cookies. The best part of this recipe is this is an eggless cookie. So here is to all my friends who don’t use eggs or have kids with egg allergies. Preparation time - 20 mins Cooking time - 20 mins Difficulty level - medium
Ingredients to make Jam Sandwich Cookies - Makes 32
- Blanched Almonds - 1 cup
- All-purpose flour - 1 ½ cups
- Butter - ¾ cup
- Superfine sugar - ½ cup
- Grated lemon rind - 1 lemon
- Vanilla extract - 1 tsp
- Salt - a pinch
- Jam (Strawberry or raspberry) - 1 ¼ cups
- Lemon juice - 1 tbsp
Procedure to make Jam Sandwich Cookies -
Finely grind the almonds with 3 tablespoon of flour.
Cream together the butter and sugar until light and fluffy. Stir in the lemon rind and vanilla extract. Add the ground almonds and remaining flour and mix to form dough. Gather it into a ball, wrap it in waxed paper and chill for at least one hour.
Preheat the oven to 325F. Line two baking sheets with waxed paper.
Divide the dough into four sections. Roll out on a lightly floured surface to ⅛ inch thickness. With a floured 2 ½ inch cutter, stamp out the rounds. Then from half of them, cut out the centre. Make sure that there are equal rings and rounds. Place them ½ inches apart on the prepared baking tray.
Bake for 12-15 mins, until lightly browned. Cool for 2-3 mins and then transfer them to wire racks.
In a saucepan, heat the jam with the lemon juice until it melts and comes to a simmer. This step could be omitted if using homemade jam.
Brush the jam over the cookie rounds and sandwich them with the rings.
- Once cooled completely, store them in an airtight container layered between waxed paper.
Notes -
- This is an eggless recipe.
- Almonds could be skipped and substituted with all-purpose flour if needed.
- Keeping the dough refrigerated is very important.
- Roll out the cookies as thin as possible. Otherwise, they become too thick and heavy and take longer to bake.
Happy Baking !!!
Other Cookie recipes
- Jam Thumbprint Cookies - Egg-Less Jam Cookies
- Basic Christmas Sugar Cookies Recipe
- Japanese Melon Pans - Cookie Covered Bread Rolls
- Anzac Biscuits (Australian Coconut-Oat Cookies) - A Popular Cookie from Australia and New Zealand
Recipe
Equipment
- ▢ Wire Racker
- ▢ Oven
Ingredients
- ▢ 1 cup Blanched Almonds
- ▢ 1 ½ cup All purpose flour
- ▢ ¾ cup Butter
- ▢ ½ cup Super fine sugar
- ▢ 1 lemon Grated lemon rind
- ▢ 1 teaspoon Vanilla extract
- ▢ a pinch Salt
- ▢ 1 ¼ cups Jam Strawberry or raspberry
- ▢ 1 tablespoon Lemon juice
Instructions
- Finely grind the almonds with 3 tablespoon of flour.
- Cream together the butter and sugar until light and fluffy. Stir in the lemon rind and vanilla extract. Add the ground almonds and remaining flour and mix to form dough. Gather it into a ball, wrap it in waxed paper and chill for at least one hour.
- Preheat the oven to 325F. Line two baking sheets with waxed paper.
- Divide the dough into four sections. Roll out on lightly floured surface to ⅛ inch thickness. With a floured 2 ½ inch cutter, stamp out the rounds. Then from half of them, cut out the centre. Make sure that there are equal rings and rounds. Place them ½ inches apart on the prepared baking tray.
- Bake for 12-15 mins, until lightly browned. Cool for 2-3 mins and then transfer them to wire racks.
- In a saucepan, heat the jam with the lemon juice until it melts and comes to a simmer. This step could be omitted if using homemade jam.
- Brush the jam over the cookie rounds and sandwich them with the rings.
- Once cooled completely, store them in an airtight container layered between waxed paper.
Notes
- This is an eggless recipe.
- Almonds could be skipped and substituted with all purpose flour if needed.
- Keeping the dough refrigerated is very important.
- Roll out the cookies as thin as possible. Otherwise, they become too thick and heavy and takes longer to bake.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
These jam thumbprint cookies are made with very few basic ingredients and are a great way to try out different flavors with different preserves. These are mildly sweet with a very flaky texture.
It is always a pleasure to step into the new year and cherish the old ones. I am really excited to begin my New Year blogging with these very simple Jam thumbprint cookies that I pinned from here .
This Jam cookie (as my kids called it) is made with very few basic ingredients and is a great way to try out different flavors with different preserves.
Strawberry jam is always everyone’s favorite in my house and hence that is one jam/preserve that gets used up really quickly. Next to that, is the apple jam that is a favorite.
I did not have any homemade spiced apple jam and hence was not able to try it out, but it will be a great one to try in the fall when I will have an abundance of apple jam.
I had a jar of the apricot preserve that was begging to be used. My boys did not care for it in the sandwiches and hence it was left untouched. I was planning on making the entire batch with the apricot preserve hoping to use quite a bit of it, but then decided to use it only in half as I was worried the boys might not like it.
I used strawberry jam for the remaining half. Like I thought, my boys were not too keen on the apricot flavor and fought for the strawberry ones. My husband on the other hand loved the cookies with the apricot jam and enjoyed the whole batch without any competition.
These jam thumbprint cookies are mildly sweet with a very flaky texture. The cookies just melt in the mouth and are perfect with a glass of milk or for a sneaky after-dinner snack.
If you love lemon flavor, then you have to try these delicious lemon puff cookies. They are very similar to these jam thumbprint cookies except we make a fresh lemon filling to add to the cookies.
Preparation time - 10 minutes Baking time - 12 to 14 minutes per batch Difficulty level - easy
Ingredients to make Jam Thumbprint Cookies - (makes about 15 cookies)
- Butter (Unsalted, room temperature) - 1 stick (½ cup)
- Sugar - 7 tbsps
- Vanilla extract - 1 tsp
- All-purpose flour - 1 cup + 1 tbsp
- Jam (any flavor) - as needed (I used strawberry and apricot jams)
Procedure -
In a medium bowl, cream together the butter and the sugar. Make sure that the butter is at room temperature. I used by hand mixer to cream the butter as this was a small batch. If I was doubling the recipe, I would have used my stand mixer.
Add the vanilla extract and mix again.
Add the flour in batches and mix until it forms a stiff dough.
Preheat the oven to 350 F. Line a baking sheet with parchment or baking paper.
Using a tablespoon measure, scoop out the dough and form a ball. Place them on the lined baking sheet.
Using the back of a ½ teaspoon measure or using your thumb, make a small indentation in the middle of each cookie ball.
- Fill the indentations with jam.
Bake them for about 12 to 14 minutes, keeping an eye on them for about 12 minutes. Mine needed 14 minutes, but depending on individual ovens the baking time may vary. Don’t let the cookies become too dark. Remove them when they are pale golden.
Let the Jam thumbprint cookies cool on the sheet for about 5 minutes and then cool entirely on a wire rack.
Similar Recipes
- Basic Christmas Sugar Cookies Recipe
- Japanese Melon Pans - Cookie Covered Bread Rolls
- Orange-Scented Cranberry Walnut Cookies
- Kiffles | Kiflis | Traditional Hungarian Pastries
Recipe
Equipment
- ▢ Oven
Ingredients
- ▢ 1 stick Butter Unsalted, room temperature (½ cup)
- ▢ 7 tbsps Sugar
- ▢ 1 teaspoon Vanilla Extract
- ▢ 1 cup All purpose flour Plus 1 tbsp
- ▢ Jam Any Flavor - as needed (I used strawberry and apricot jams)
Instructions
- In a medium bowl, cream together the butter and the sugar. Make sure that the butter is at room temperature. I used by hand mixer to cream the butter as this was a small batch. If I was doubling the recipe, I would have used my stand mixer.
- Add the vanilla extract and mix again.
- Add the flour in batches and mix until it forms a stiff dough.
- Preheat the oven to 350 F. Line a baking sheet with parchment or baking paper.
- Using a tablespoon measure, scoop out the dough and form a ball. Place them on the lined baking sheet.
- Using the back of a ½ teaspoon measure or using your thumb, make a small indentation in the middle of each cookie ball.
- Fill the indentations with jam.
- Bake them for about 12 to 14 minutes, keeping an eye on them from about 12 minutes. Mine needed 14 minutes, but depending on individual ovens the baking time may vary. Don’t let the cookies become too dark. Remove them when they are pale golden.
- Let the Jam thumbprint cookies cool in the sheet for about 5 minutes and then cool entirely on a wire rack.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Jam Sandwich Cookies Recipe
Equipment
- Wire Racker
- Oven
Ingredients
- 1 cup Blanched Almonds
- 1 ½ cup All purpose flour
- ¾ cup Butter
- ½ cup Super fine sugar
- 1 lemon Grated lemon rind
- 1 teaspoon Vanilla extract
- a pinch Salt
- 1 ¼ cups Jam Strawberry or raspberry
- 1 tablespoon Lemon juice
Instructions
- Finely grind the almonds with 3 tablespoon of flour.
- Cream together the butter and sugar until light and fluffy. Stir in the lemon rind and vanilla extract. Add the ground almonds and remaining flour and mix to form dough. Gather it into a ball, wrap it in waxed paper and chill for at least one hour.
- Preheat the oven to 325F. Line two baking sheets with waxed paper.
- Divide the dough into four sections. Roll out on lightly floured surface to ⅛ inch thickness. With a floured 2 ½ inch cutter, stamp out the rounds. Then from half of them, cut out the centre. Make sure that there are equal rings and rounds. Place them ½ inches apart on the prepared baking tray.
- Bake for 12-15 mins, until lightly browned. Cool for 2-3 mins and then transfer them to wire racks.
- In a saucepan, heat the jam with the lemon juice until it melts and comes to a simmer. This step could be omitted if using homemade jam.
- Brush the jam over the cookie rounds and sandwich them with the rings.
- Once cooled completely, store them in an airtight container layered between waxed paper.
Notes
- This is an eggless recipe.
- Almonds could be skipped and substituted with all purpose flour if needed.
- Keeping the dough refrigerated is very important.
- Roll out the cookies as thin as possible. Otherwise, they become too thick and heavy and takes longer to bake.
