I’ve got one more cookie recipe for you for 2021.
I love, love, love these sugar cookies. I’ve made them several times over the past few years in different sizes and shapes. They are the most delicious quintessential roll out sugar cookie. Plus, they never spread! I used to get stressed making roll out cookies… I can’t roll them evenly, the dough sticks to everything, the cookies spread, it takes too long, etc. However, (and I can’t believe I’m saying this) I actually find it relaxing to make these sugar cookies.
I wanted to kick these sugar cookies up a notch this Christmas so I turned them into sandwich cookies and filled them with raspberry jam. I used raspberry jam but you can use any flavor you like and it will work with the blank slate of a sugar cookie. I think that they look so festive, but really you can make these any time of the year. The jam adds a lovely fruity flavor to an otherwise ordinary sugar cookie. Not that there is anything wrong with a plain sugar cookie. I’ve made them tons of times that way. In fact, my nieces and nephews prefer it that way so I’ll leave some of these little cookies without the jam for them. I’m sure my sisters will thank me since sandwich cookies can be a little messy to eat when the filling squeezes out (and these are no different so be careful).
Let’s be real here, some adults don’t like jam (like one of my sisters who will remain nameless). She’s asked that I bring a stash of some of these little sugar cookies so that she can fill the sandwiches with Nutella instead. That’s definitely not a bad idea since I love Nutella. I made sugar cookie sandwiches filled with Nutella a few years ago (using a different sugar cookie recipe because I had not found the one in today’s post yet). I digress a little from today’s recipe post but I thought I’d share that idea with you in case you like the idea of sandwich cookies but are not a fan of the jam. 🙂
I went one step further and coated these sandwich cookies with powdered sugar. A dusting of the precious makes them look so pretty.
Jam Sandwich Cookies Recipe
(Makes about 27 sandwich cookies)
- My favorite sugar cookie recipe from the Preppy Kitchen (You can use another sugar cookie recipe but you’ll have to alter the directions accordingly and you may not get the same number of sandwich cookies.)
- 1 (12 ounces) jar of your favorite jam (I used Smucker’s seedless red raspberry jam.)
- sprinkling of powdered sugar
- Sift the flour, cornstarch, and salt into a large bowl and then whisk everything together. Set these dry ingredients aside.
- In another bowl, cream the butter and sugar together. (Make sure that the butter is room temperature.)
- Beat in the eggs, one at a time.
- Beat in the vanilla extract.
- Gradually add the dry ingredients and mix everything until it’s well combined. (The dough will be crumbly at first but keep mixing and I promise it will come together.)
- Chill the dough in the refrigerator for at least 30 minutes.
- Once the dough has chilled, preheat the oven to 375 degrees F.
- Once the oven has preheated, take the cookie dough out of the refrigerator.
- Lightly flour your work surface and roll out the dough. (I took half of the cookie dough because I think it’s easier to work with. Then I mushed it together into ball. I placed it on the work surface and pressed it down to get it started. Then I used the rolling pin to roll them out.)
- Roll the cookie dough to 1/4 inch thickness.
- Use a cookie cutter to cut out your cookies and then place them a cookie sheet that has been lined with a silicon mat or parchment paper. (My cookie cutter is about 1 and 1/2 inches round with fancy edges. I found a similar size and shape here.) Remember that sandwich cookies are sort of 2 cookies at once, so smaller shapes tend to work better.
- Bake them for 12 minutes, rotating the pan half way through the baking time. I store the raw cookie dough back in the fridge in between batches. Keeping them extra cold makes it easier to roll out again for the next batch.
- Let the cookies rest on the hot pan for 5 minutes, then move them to a wire rack to cool completely.
- Once the cookies have cooled completely, take half of the cookies and place them on your work surface with their flat bottoms facing up.
- Spread some jam over the cookie and then set them aside.
- Take the other half of the cookies and place them on your work surface with the flat bottoms facing down and sprinkle them with powdered sugar. (Do this before assembling the sandwiches to keep the powdered sugar off of your jam.)
- Then place these sugar coated cookies on top of the jammed cookie to complete each sandwich.
Source: Tina’s Chic Corner
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