During the festive season, Christmas isn’t complete without a plate of delicious jam sandwich cookies. These cookies are made with buttery cookie dough and filled with sweet raspberry jam. You only need seven simple ingredients to make these, and they take less than 1 hour to bake and assemble.
Here in New Zealand, we have a popular biscuit called Shrewsbury biscuits that taste exactly like these!
As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
Why You Will Love These Jam Sandwich Cookies
- Quick to mix together in one bowl
- Fun but easy cookie design
- Perfect way to use up homemade jam
- Perfect for gifting
- Keeps well in the fridge
Ingredients For Jam Sandwich Cookies
- White sugar – provides sweetness and helps to give the cookies their desirable texture and consistency.
- Butter – room temperature butter that is salted or unsalted, your preference.
- Condensed milk – adds sweetness and richness to the dough.
- Milk – helps to achieve a smooth and creamy texture in the dough.
- Plain flour – the main ingredient to give structure and texture to the cookies.
- Baking powder – helps the cookies to rise and become light and fluffy.
- Raspberry jam – is used as a filling in the cookies and gives them a sweet, fruity flavour. If you don’t like raspberry, substitute it for your favourite jam.
How to Make Jam Sandwich Cookies
- Cream the butter and sugar with an electric beater until light and fluffy.
2. Add the condensed milk and beat until fully combined. Add the milk and beat until combined.
3. Sift in the flour and baking powder. Mix to combine.
4. Divide the dough into two and form into a disc. Wrap in plastic wrap and chill the dough for 30 minutes.
5. Roll out the dough to a thickness of 4mm. Using a 5cm cookie cutter cut the dough into circles. Use mini cookie cutters to cut shapes from the centre of half of the cookies.
6. Place cookies on a baking sheet and bake at 190C for 8 to 10 minutes until firm and light golden. Cool completely on a wire rack.
7. Pair the cookies by finding a bottom and top that fit together. Spread some jam on the bottom cookie and gently press the top cookie with the cut-out on top. Finally, dust the cookies with some icing sugar.
Expert Tips
When baking these jam cookies, it’s important to chill the dough before rolling it out. This helps to prevent the cookies from spreading too much while baking.
If you’re making cookies with jam in the centre, remember to make holes in only half of the cookie dough. This way, when you sandwich two cookies together, the jam won’t spill out the bottom.
It’s best to use room-temperature jam when spreading it onto the cookies.
Storage Tips
Make Ahead – To make the dough ahead of time, you can prepare it up to step 4 and then wrap it in plastic wrap. Store the dough in the refrigerator for up to 2 days or in the freezer for up to 1 month. When ready to bake, allow the dough to thaw in the refrigerator overnight before rolling it out and cutting it into cookies.
Storage – Store the jam sandwich cookies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.
Freezing – To freeze the jam sandwich cookies, place them in an airtight container or freezer bag and freeze them for up to 3 months. Thaw them at room temperature before serving.
Related Recipes
- Christmas Shortbread Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Pumpkin Chocolate Chip Cookies
Don’t forget to save this recipe to Pinterest for later!
Jam Sandwich Cookies {homemade Shrewsberry biscuits}
During the festive season, Christmas isn't complete without a plate of delicious jam sandwich cookies or what we like to call Shrewsberry biscuits in NZ. These cookies are made with buttery cookie dough and filled with sweet raspberry jam. You only need seven simple ingredients to make these, and they take less than 1 hour to bake and assemble.
Ingredients
- 200g butter
- ¼ cup white sugar
- ¼ cup condensed milk
- 2 tablespoons milk
- ½ cups milk
- 2 cups plain flour
- 2 teaspoons baking powder
- Raspberry jam
- Icing sugar
Instructions
- To cream butter and sugar with an electric beater, ensure the butter is at room temperature. Mix butter and sugar in a bowl. Beat on medium speed for 2-3 minutes, occasionally scraping down the sides of the bowl. When the mixture is light and fluffy, it's ready to use.
- Add the condensed milk and beat until fully combined. Add the milk and beat until combined.
- Sift in the flour and baking powder. Mix to combine.
- Divide the dough into two and form into a disc. Wrap in plastic wrap and chill the dough for 30 minutes. Half of the dough is for the top of the biscuits and the other is for the bottom.
- Roll out the dough to a thickness of 4mm. Using a 5cm cookie cutter, cut the dough into circles. Use mini cookie cutters to cut shapes from the centre of half of the cookies.
- Place cookies on a baking sheet and bake at 190C (375F) for 8 to 10 minutes until firm and light golden. Cool completely on a wire rack.
- Pair up the cookies by finding a bottom and top that fit together. Spread some jam on the bottom cookie and gently press the top cookie with the cut-out on top. Finally, dust the cookies with some icing sugar.
Notes
- When baking these jam cookies, it's important to chill the dough before rolling it out. This helps to prevent the cookies from spreading too much while baking.
- If you're making cookies with jam in the centre, remember to make holes in only half of the cookie dough. This way, when you sandwich two cookies together, the jam won't spill out the bottom.
- It’s best to use room-temperature jam when spreading it onto the cookies.