Jam Filled Sandwich Cookies
These sandwich cookies are buttery, crumbly, melt-in-your-mouth goodness! You can also customize your filling, spread on one cookie and sandwich away!
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Servings: 12 cookies (approx.)
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar, sifted
- 2 large egg yolks, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 & 3/4 cups all-purpose flour, spoon and leveled
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup apricot jam * see notes
Instructions
- In a large bowl, cream together your butter and sugar together until smooth and the sugar is fully dissolved. Add in your egg yolks and vanilla extract. Whisk to combine everything together.
- Add your flour, cornstarch, and salt to the butter / egg mixture. Mix until you get a crumbly dough that holds its shape when squeezed together. Transfer the cookie dough to a large piece of plastic wrap. Press the dough down and shape into a disk. Wrap the dough and refrigerate for about 1 hour, or until it firms up. You can also place the dough in the freezer for 30 minutes to make it quicker. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
- Take the dough out of the fridge, unwrap, and place on a lightly floured work surface. Roll the dough out to a 1/4 inch thick. Use a lightly floured, 2 inch round cookie cutter to cut out your cookie shapes. Use a smaller cookie cutter (about 3/4 inch) to cut holes in the center of half of your cookies for the sandwich tops.
- Arrange the cut cookies on your baking sheets, leaving about 1 inch of distance between each cookie. ** (see notes) Repeat the rolling and cutting process with the remaining dough. Bake your cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until just slightly golden around the edges.
- Let the cookies cool for about 5 minutes on your baking sheet. Transfer the cookies to a wire rack to cool completely to room temperature before sandwiching. Spread around 1 teaspoon of your jam on one of your cookies that don't have a hole in the center. Top your jam with one of the cookies with a center cutout. Gently press to push the jam to the edges. Repeat with the remaining cookies until they're all sandwiched.
- (Optional) Top your cookies with a dusting of powdered sugar before serving.
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Notes
* You can customize what you fill your sandwich cookies. I decided to go with apricot jam because it's my favorite! But you can use any jam or filling you like. You can even go with other spreads like chocolate ganache, buttercream frosting, or caramel sauce.
** It's a good idea to reserve one of your baking sheets for cookies that have a center cutout and one for your cookies without a center hole. The cookies with the cutout tend to bake up faster, so you may need to take them out earlier (around the 10 minute mark).
Storage Instructions: Keep your cookies stored in an airtight container for longest freshness. At room temperature, these cookies keep for up to 3 days sandwiched or for up to 5 days plain. In the fridge, filled cookies will keep for up to 5 days, while the plain cookies will keep for around 1 week.
Freezing Instructions: To freeze your cookie dough, wrap well with a layer of plastic wrap followed by a layer of aluminum foil, or place in a freezer bag. To freeze shaped cookie dough, freeze on a baking sheet until solid (about 1 hour) then transfer to a freezer bag and seal. The dough will keep for up to 3 months frozen.
Defrosting Instructions: To defrost whole frozen dough, place in the fridge for a few hours, or overnight, to defrost completely. Roll and bake as usual. To defrost shaped cookies, arrange them on a baking sheet in one layer and defrost in the fridge overnight or on your counter for a few hours. If defrosting on your counter, be careful not to let the dough get too soft before baking (refrigerate if necessary)! Bake normally.
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