The first time I made these, I had planned to bake a completely different cookie, but a jar of raspberry jam on the counter changed my mind. I worked it into the center of little buttery cookies, popped the tray into the oven, and waited for those golden edges to appear. When I pulled them out, the glossy raspberry centers made the cookies look so pretty that I knew I had to make them again.

The baked cookies are tender and buttery with a sweet raspberry center and a light dusting of powdered sugar. They have a simple, homemade look that makes them easy to serve for afternoon tea, add to a cookie platter, or pack into a box for sharing. My Cherry Almond Thumbprint Cookies and Pistachio Cranberry Shortbread Cookies are also worth trying if you’re building a variety of homemade cookies.

Raspberry Jam Sandwich Cookies Recipe

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These Raspberry Jam Sandwich Cookies bring together tender, buttery cookies and a sweet raspberry filling in the center. Each cookie is baked until lightly golden, then finished with a dusting of powdered sugar for a simple, pretty finish. They’re easy to make, but the jam-filled centers make them feel extra special.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill Time: 15 minutes mins

Total Time 47 minutes mins

Servings: 18 Cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Cookies

• 180 g unsalted butter
• 75 g powdered sugar
• 3 g vanilla extract
• 285 g maida all-purpose flour
• 24 g cornflour
• 1.5 g salt

For Filling & Dusting

• 90 g raspberry jam
• 15 g powdered sugar for dusting (optional)

Equipment

• Mixing bowl
• Electric hand mixer
• Rubber spatula
• Measuring spoons
• Baking tray
• Parchment paper
• Small spoon or measuring spoon

Method

 

1. Add the softened butter to a mixing bowl.
   
2. Add the powdered sugar and beat with an electric hand mixer until light and creamy.
   
3. Add the vanilla extract and mix until well incorporated.
   
4. Gradually add the all-purpose flour, cornflour, and salt.
5. Mix gently with a spatula until a soft cookie dough forms. Chill the dough for 15–20 minutes.
   
6. Divide the dough into 18 equal portions and roll each into a smooth ball. Place them on a lined baking tray and gently flatten.
7. Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
8. Fill each indentation with raspberry jam.
9. Bake until the cookies are lightly golden around the edges. Let them cool completely.
10. Dust with powdered sugar if desired.
    
11. Serve the raspberry jam sandwich cookies.
    

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSodium: 50mgFiber: 0.5gSugar: 8g

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A simple buttery cookie becomes much more inviting with a spoonful of raspberry jam in the middle. The bright filling gives these cookies a pretty finish without requiring complicated decorating, while the powdered sugar adds a classic touch. Save this recipe when you have a jar of raspberry jam waiting to be used and want an easy homemade dessert that looks as good as it tastes.

Vamsi

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.