Description
These Jammy Dodger Cookies feature buttery, tender shortbread-like biscuits sandwiched with sweet raspberry jam and dusted with powdered sugar. Inspired by the classic British treat, these cookies combine a delicate almond-scented dough with a festive snowflake cut-out design, perfect for holiday baking or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
Filling & Garnish
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cookies evenly.
- Prepare Baking Sheets: Spray a cookie sheet with nonstick baking spray to prevent the cookies from sticking during baking.
- Flour Surface: Lightly flour a cutting board or countertop to prevent the dough from sticking when rolling it out.
- Cream Butter and Sugar: In a mixing bowl, add the granulated sugar and room temperature butter. Using an electric mixer on low speed, cream together until light and fluffy.
- Add Almond Extract: Stir in the almond extract to infuse the dough with a subtle nutty flavor.
- Incorporate Dry Ingredients: Slowly add the flour and kosher salt to the butter mixture, continuing to mix on low speed until the dough comes together.
- Divide Dough: Transfer the dough onto the floured surface and split it into two equal portions.
- Roll Out Dough: Roll one half of the dough to about 1/8 inch thickness on the floured surface, ensuring even thickness for uniform baking.
- Cut Cookie Circles: Use a round cookie cutter (3 to 4 inches in diameter) to cut out circles and place them on the sprayed cookie sheet.
- Repeat for Top Cookies: Roll out the second half of the dough similarly and use the same round cookie cutter to cut circles, placing these on the floured surface.
- Create Snowflake Cutouts: Using a mini snowflake cookie cutter, cut out a snowflake shape at the center of each top cookie circle.
- Prepare Top Cookies: Transfer these top cookies with snowflake cutouts to another prepared cookie sheet.
- Bake Cookies: Place both cookie sheets in the preheated oven and bake for 10-12 minutes until the cookies are lightly golden but not browned.
- Cool Cookies: Remove the cookies from the oven and transfer to wire racks to cool completely to room temperature.
- Assemble Cookies: Once cooled, separate the bottom and top cookies. Spread about half a tablespoon of raspberry jam on each bottom cookie.
- Sandwich Cookies: Place a snowflake-cutout cookie gently on top of the jam-covered bottom cookie, pressing lightly to sandwich them together.
- Garnish: Finish by dusting the assembled cookies with powdered sugar for a festive and sweet touch.
Notes
- Ensure the butter is at room temperature for easier creaming and better texture.
- Chill dough briefly if too soft to handle before rolling.
- You can substitute raspberry jam with any favorite fruit jam or preserves.
- The snowflake cutter can be replaced with any small decorative cutter as desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.