Description
Buttery homemade Jammie Dodgers made with tender shortbread cookies and a sweet raspberry jam filling. They are crisp at the edges, delicate in the center, and perfect for tea time or a nostalgic homemade treat.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar until light and smooth.
- Add the vanilla extract and mix again.
- Stir in the all purpose flour and cornstarch until a soft dough forms.
- Lightly flour your work surface and rolling pin.
- Roll the dough to about 1/4 inch thickness.
- Cut out round cookies, then cut a small heart shape in the center of half of the cookies.
- Place the cookies on the prepared baking sheet.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- Let the cookies cool completely.
- Spread a small spoonful of raspberry jam onto each whole cookie.
- Gently place a cutout cookie on top of each jam-covered cookie to make sandwich cookies.
- Serve and enjoy.
Notes
- Chill the dough briefly if it becomes too soft to roll.
- Do not overfill the cookies with jam, or it may spill out when sandwiched.
- Let the cookies cool fully before assembling so they stay crisp.
- You can swap raspberry jam for strawberry or apricot jam if you like.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 8 g
- Sodium: 8 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: homemade jammie dodgers, jam sandwich cookies, british biscuits, raspberry jam cookies, shortbread sandwich cookies