Some cookies are good on their own…..but I’ve always thought a little jam makes them even better. 🍓
I wanted a cookie that looked pretty without frosting, sprinkles, or a whole decorating project. So I went with a soft, buttery cookie, a little raspberry jam, and plenty of powdered sugar.
Soft, sweet, and slightly tart….. that little raspberry center gives these cookies something a plain butter cookie just doesn’t have.
After mixing the dough, I rolled it into little balls, flattened them, and made a small spot in the middle for the jam. Those bright raspberry centers peeking through the pale dough had me impatient for them to get into the oven. 😍
Once they came out lightly golden, I gave them a generous dusting of powdered sugar. Suddenly, they looked far more impressive than the amount of work I’d actually put in.
And that first bite…..crumbly buttery cookie, sticky raspberry jam, and a soft dusting of sugar.
Simple ingredients, a pretty finish, and just enough raspberry to make every bite a little more interesting.
If you’re in the mood for more homemade cookies, try my Cherry Almond Thumbprint Cookies or Pistachio Cranberry Shortbread Cookies next.
What Makes These Cookies So Tender?
The dough keeps things simple with butter, powdered sugar, all-purpose flour, and a little cornflour.
The cornflour helps give the cookies that delicate, crumbly texture, while the butter keeps them rich and tender.
Since the dough itself isn’t heavily flavored, the raspberry jam gets to stand out in the center.
A final dusting of powdered sugar is optional, but I think it adds a nice finish.
How to Get Perfect Jam Centers
The trick is to keep the indentation deep enough to hold the jam but not so deep that the cookie becomes too thin in the middle.
Use the back of a small spoon to make a neat, shallow well in each cookie, then add just enough jam to fill it without overflowing.
If the dough starts feeling too soft while you’re shaping the cookies, chill it briefly before continuing.
Chef’s Tip: Use the back of a small spoon to make the center indentation if you want all the cookies to have a similar shape.
Raspberry Jam Sandwich Cookies Recipe
Ingredients
Equipment
Method
- Add the softened butter to a mixing bowl.
- Add the powdered sugar and beat with an electric hand mixer until light and creamy.
- Add the vanilla extract and mix until well incorporated.
- Gradually add the all-purpose flour, cornflour, and salt.
- Mix gently with a spatula until a soft cookie dough forms. Chill the dough for 15–20 minutes.
- Divide the dough into 18 equal portions and roll each into a smooth ball. Place them on a lined baking tray and gently flatten.
- Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
- Fill each indentation with raspberry jam.
- Bake for 12 minutes, or until the cookies are lightly golden around the edges. Let them cool completely.
- Dust with powdered sugar if desired.
- Serve the raspberry jam sandwich cookies.
Nutrition
Tried this recipe?
Let us know how it was!The Little Raspberry Center Makes These Different
The jam is such a small part of the recipe, but it changes the whole cookie.
Instead of having a plain buttery cookie from edge to edge, you get that sweet raspberry center right in the middle.
I also like the contrast between the pale cookie and the bright raspberry filling. It gives the cookies a pretty finish without needing any icing.
That’s probably why these feel a little more special than a regular butter cookie, even though the recipe itself is quite simple.
Easy Ways to Change Things Up
- Try strawberry jam: Swap the raspberry jam for strawberry if you prefer a softer berry flavor.
- Add lemon zest: A little fresh lemon zest in the dough can bring some brightness to the raspberry filling.
- Use mixed berry jam: A mixed berry preserve can give the center a slightly deeper fruit flavor.
- Add almond flavor: A small amount of almond extract can pair nicely with the raspberry center.
- Drizzle with white chocolate: Once cooled, add a thin white chocolate drizzle instead of powdered sugar.
Buttery around the edges, raspberry right in the middle, and just enough powdered sugar to make them look pretty.
How to Store Raspberry Jam Sandwich Cookies
- Room Temperature: Keep completely cooled cookies in an airtight container for 3–4 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Wrap the cookies individually and place them in a freezer-safe container for up to 2 months.
- Powdered Sugar: If freezing, dust with powdered sugar after thawing for a fresher finish.
Frequently Asked Questions
- Can I use seedless raspberry jam?
Yes. Seedless raspberry jam works well if you prefer a smoother filling. - Can I make these cookies without the powdered sugar topping?
Yes. The powdered sugar is optional, so you can leave it off and serve the cookies as they are. - Can I make the cookies smaller?
Yes, but you’ll need to adjust the baking time because smaller cookies will bake more quickly. - Can I use homemade raspberry jam?
Yes. Homemade raspberry jam can be used as long as it has a consistency suitable for filling the cookie centers. - Why did my jam spread outside the cookie?
Using too much jam can cause it to spread during baking. Keep the filling centered and use only enough to fill the indentation.
If you’ve made these Raspberry Jam Sandwich Cookies, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments below. 💌
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.