TOMORROW. Tomorrow is Christmas eve! I am finally starting to get excited, now that I have finished writing 9 jillion emails. And what is Christmas without cookies!
These are a super simple sugar cookie, sandwiched together with home made jam. Raspberry jam has been added to my ever growing list of "things I didn't realise are really easy to make" - It just requires equal parts by volume of sugar and crushed raspberries, and a little lemon juice to cut through the sweetness. Raspberries have loads of pectin in their seeds, so you don't need to worry about adding any to help with setting. If you are planning on making it ahead, I would recommend doing it either the day before or a few hours before so that it has time to cool. If you are making lots, make sure that you store it in sterilised jars. (because it is easy to make and I usually use frozen fruit, I tend to only make a small batch at a time as we need it)
For me, these are a take on a childhood favourite - the shrewsbury biscuit, however it seems as if the sandwich cookie is a fond fave in lots of different countries. I filled these with home made jam, and also some amazing jam that my friend Candice gave me - she has a small batch jam company that she runs out of Brooklyn, and makes all kinds of amazing flavours! (Banana Jam, um YUM?!?)
The sugar cookie recipe is from one of my faves ever, Stella of Brave Tart. It requires no resting (!!), and has a lovely flavour. They are best the day after they are made so that the flavour will develop nicely, but i'm not going to judge if you make and eat them on the same day.
I used a 2.5 inch cookie cutter to make these. I found that the 'tops' with the holes punched out (I used these cutters to make the shapes in the top) baked a teeny bit smaller, so if you have a set of circle cutters that go up in small increments, you could try using the next size up for the tops so that they come out similar sizes.
So from Me and mine to you and yours, Happy happy holidays! Stay safe and enjoy! xx
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
Jam Sandwich Cookies with Homemade Raspberry Jam
- 1 Stick (115g) unsalted butter, at room temperature
- ½ cup (100g) refined coconut oil, at room temperature
- 1 cup sugar (200g)
- 1 ½ tsp (6g) salt
- 1 Tbsp Vanilla paste or extract
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1 large egg,
- 3 cups (375g) all purpose flour, plus more for dusting
Raspberry Jam (makes about 3 cups jam)
- 2 cups crushed raspberries (frozen is fine)
- 2 cups (400g) sugar
- squeeze of lemon juice
- Your favourite jam of your choice, for filling.
- In a large pot, mash the raspberries roughly, then heat until they are at a rolling boil. Add the sugar, and boil for three minutes. Pour into container or sterilised jars, and allow to cool before using.
- Preheat oven to 350f/180c. Line two or three baking trays with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, coconut oil, sugar, salt, vanilla paste/extract, baking powder and baking soda. Mix on low for a few seconds, then turn up the mixer to medium/high and beat for approximately 5 minutes, until light and fluffy, scraping down the bowl once or twice during the process. Add the egg and beat until incorporated.
- With the mixer on low, add the flour. Mix until just incorporated and the dough is balling around the paddle. Finish incorporating the flour with a spatula if necessary to form a cohesive dough. It will seem a little more sticky than most cookie doughs. Divide in two. If you are preparing the dough ahead of time, wrap in plastic and refrigerate for up to a week.
- Turn half of the dough onto a very well floured surface. (I like to lightly flour a piece of parchment paper and roll out my dough on that). Roll to ¼ inch (about 7mm). Cut out 2.5 inch circles out of the dough, and transfer them to the prepared baking trays using an offset spatula, leaving an inch between them for spreading. Re-roll and repeat with scraps.
- Using a smaller cutter, cut shapes from half of the circles, removing the cut out dough using a skewer if it does not come away cleanly.
- Bake one tray at a time for approximately 11-12 minutes depending on your preference, checking for doneness after 10. I prefer my cookies pale, so remove them soon after the 10 minute mark.
- Allow to cool for 30-40 minutes on the baking tray, then transfer to a cooling rack and allow to cool completely.
- Once the cookies are cool, sandwich a plain 'bottom' and a cut-out 'top' together using jam.
- Store in an airtight container.
Sugar Cookie recipe adapted from Serious eats/Brave Tart