The holiday season always means cookies in our house. I love baking batches of various cookies to gift to friends and family. There are of course staple recipes that I make every year but I like to throw in something new now and again. These jam filled sandwich cookies are new and so fun.
I was debating if I even wanted to share these as it’s not really a recipe but more of a how-to. The best thing about this is that you can customize it to what you have on hand and what you like.
As long as you have a cookie dough you can roll out, this should work. I just used some sugar cookie dough that I had stashed in my freezer. Did you know that you can freeze disks of cookie dough, and depending on what kind it can be up to 3 months?
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This is perfect for holiday baking as you can make the dough ahead of time and then pull it out the night before you want to use it. I’ve done all day cookie making sessions with girlfriends and they are so much fun. But sometimes I like to prep some elements ahead of time if I’m baking by myself.
I wanted these cookies to be festive with a holiday theme. I’ve done royal icing decorated cookies in the past but I wanted something a little simpler this time.
How to make jam filled sandwich cookies
Once you have your cookie dough of choice made and chilled, these cookies come together pretty easily. This would be a great cookie to make with kids as they could use sprinkles and sanding sugar to really jazz up their cookies.
All you have to do is roll out the cookie dough to 1/4-inch thickness, cut out your desired shapes and decorate with sprinkles. After some testing, I found it was easier to place sprinkles on a plate and gently press the cookie into the sprinkles. If you try to sprinkle the cookies with sprinkles, it does not stick as well.
I also found that it was better to cut out the smaller cookie from the middle of the larger cookie once it was already covered in sanding sugar or nonpareils. If you are using larger sprinkles, I would cut the smaller cookie out and then cover with sprinkles.
Remember to keep the bottom cookie whole, so you will want an even number of top and bottom cookies. I baked the smaller cookies and made sandwiches with them as well. They are a nice little one bite treat.
Bake the cookies and once they are cooled you can fill with jam. I like to add the jam to the middle of the bottom cookie and then spread with a spoon until you almost reach the sides. Don’t add too much jam as it will leak out the sides. After you fill a couple you can gauge how much jam your cookies need.
Equipment
Rolling pin – I love this one for when I need dough to be an even thickness
Gingerbread men cookie cutters – I used the smallest and medium red cutters.
Large tree cookie cutter and small tree cookie cutter
More cookie recipes for the holidays
Cranberry Orange White Chocolate Shortbread Cookies
Halloween Sugar Cookies – Use holiday sprinkles instead of Halloween sprinkles!
Chewy Brown Butter Pumpkin Cookies
Chocolate Chunk Skillet Cookie
Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!
Jam Filled Sandwich Cookies
Ingredients
- 1 batch sugar cookie dough, see notes
- 3/4 cup jam, see notes
- sprinkles, nonpareils, or sanding sugar, see notes
Instructions
- In a lightly floured surface, roll out your sugar cookie dough to 1/4-inch thick. Using desired cookie cutters, cut out shapes.
- Place some sprinkles or sanding sugar on a plate, preferably with a lip if you are using nonpareils so they don't roll off the plate. Gently press the cookie cut outs into your topping of choice. You may need to sprinkle some additional on top or move the cookie around a little if you don't get even coverage.
- I only did this with the top cookie, the bottom cookie does not need sprinkles since you wouldn't see it anyways. If you like more sprinkles, feel free to do both!
- After covering in sprinkles, use a smaller cutter to cut out the center of the larger cookie. Only do this to half of the cookies, you want full cookies for the bottom of the sandwich.
- Bake according to the recipe and let the cookies cool completely on a wire cooling rack.
- Fill the cookies with a jam of your choice. Don't over fill the cookies as the jam will leak out the sides. I placed about 2 tsp of jam in the middle of the bottom cookie and used a spoon to spread it out to almost the edge of the cookie. Place the cookie with the cut out on top and gently press down.
- Store in an airtight container. The cookies should keep fresh for 2-3 days in the fridge, but you can freeze up to a month.
Notes
- My current favorite sugar cookie recipe is from Jenny’s Cookies, but you can use your favorite recipe.
- Any cookie cutters will work. You don’t have to make cookies with cut outs but it adds a nice touch when you can see what kind of filling is in the cookie.
- I used raspberry lemon and blueberry lemon freezer jam. Both were made using my strawberry lemon freezer jam recipe. I also used a jarred apricot jam as well. Feel free to use any jam you like.
- I have tons of holiday sprinkles on hand and like to stock up after the holidays. I used sanding sugar and nonpareils, but you could also use jimmies or sprinkles as long as they don’t have pieces that are too big.
If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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