November 17, 2014

Raspberry Jam Sandwich Cookies

I have a new favorite cookie ~ Raspberry Jam Sandwich Cookies.  Take two perfectly delicious homemade butter cookies joined together by gooey raspberry jam filling, and you've got yourself a little bit of cookie awesomeness.  

Raspberry Jam Sandwich Cookies

One of my husband's favorite snacks is a 'jam sandwich.'  I'll hear him rummaging around in the kitchen and when asked what he's doing he'll say, 'Making a jam sandwich.'  But his version of a jam sandwich is not what you think.

Nope.  My husband's version of a jam sandwich is butter and bread.  What???  Butter and bread make a jam sandwich?

In my husband's world, yes.

See, he says 'You take two pieces of bread, put butter on them, and jam them together.  Jam  sandwich!'

Well, I'm happy to say these Raspberry Jam Sandwich Cookies are not at all like my hubby's version of a jam sandwich.  No.  These delicious my-new-favorite-cookies actually ...
 ... have jam in them.  Imagine that.

Yes, they have a very yummy thick raspberry jam filling ... made by simply simmering seedless raspberry jam on the stove top for a bit.  It turns into a perfectly gooey hold-your-cookies-together-and-tastes-great jam sandwich cookie filling.

Raspberry Jam Sandwich Cookies

They do also have a bunch of butter in them.

But it's in the rich and tasty butter cookie dough form ... not in the smushed-between-two-pieces-of-bread to make a crazy sandwich form.

Cutting Butter Cookies

The dough bakes up into the best butter cookies I've ever had.

Raspberry Jam Sandwich Cookies

That then get even better when two of them are sandwiched together with raspberry jam filling.

Raspberry Jam Sandwich Cookies

Divine cookie awesomeness.

So yeh, my husband can eat all the butter-and-bread 'jam' sandwiches he wants.

As for me?  I'll be enjoying these heavenly cookies.  'Cause they're my  kind of jam sandwich!

Raspberry Jam Sandwich Cookies
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Raspberry Sandwich Cookies
  • 2 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/4 tsp. salt
  • 16 T. (2 sticks) unsalted butter, softened & cut into 16 pieces
  • 2 T. cream cheese, softened to room temperature
  • 2 tsp. vanilla extract
  • 1 1/4 c. seedless raspberry jam
  • 2 T. turbinado sugar (sugar in the raw)
  1. PREPARE THE RASPBERRY FILLING: Place jam in a small saucepan; bring to a simmer over medium heat. Reduce heat to low and simmer, stirring frequently, until jam has reduced to 1 cup, about 10 minutes. Jam will be very thick. Set aside to cool to room temperature.
  2. PREPARE THE COOKIE DOUGH: Place flour, sugar, and salt in the bowl of a stand mixer (or large mixing bowl); mix on low speed about 10 seconds until well combined.
  3. With the mixer running at low speed, add 1 piece of butter at a time dropping them in about 3 seconds apart. Once all the butter is added, continue mixing about 1 to 2 minutes more until the mixture resembles moist crumbs. Beat in cream cheese and vanilla for about 30 seconds until dough starts to form large clumps.
  4. Use your hands to knead dough until it comes together into a large ball, about 3 or 4 turns.
  5. Divide dough into two equal pieces, press each piece into a round slightly flattened disc, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes until firm but still pliable.
  6. MAKE COOKIES FOR THE BOTTOM OF THE SANDWICH: Working with one dough piece {keep the other one in the refrigerator}, roll to 1/8-inch thick between 2 pieces of parchment paper or on a lightly floured work surface. Peel away top sheet of parchment {if using}.
  7. Use a 2-inch fluted round or flower/wreath cookie cutter to cut cookies from the rolled dough. Place on a baking sheet and bake at 375 degrees until light golden brown, about 8 - 10 minutes. Allow to cool on baking sheet for 2 - 3 minutes and then transfer to a cooling rack to cool completely.
  8. MAKE COOKIES FOR THE TOP OF THE SANDWICH: Roll remaining dough piece and sprinkle the top evenly with the turbinado sugar. Use the same fluted/flower/wreath cookie cutter to cut cookies from the dough. Use a 3/4-inch round cookie cutter {or biscuit cutter ... or anything else 3/4-inch round you can find } to cut out the center of each sugar-sprinkled cookie. Bake in the same manner as the bottom-of-the-sandwich cookies.
  9. ASSEMBLE SANDWICH COOKIES: Once cookies have cooled, spread a teaspoon of jam filling on the top of each 'bottom' {solid} cookie and then place a cut-out cookie on top. Let stand for about 30 minutes before serving to allow the jam filling to set.


Enjoy some of my other all-time favorite cookies here on The Kitchen is My Playground ...
Insanely Delicious Turtle Cookies

Cinnamon Roll Cookies


  1. Yum-o. I love these kinds of cookies.

    1. Thank you, Heather! They are soooo good! ... the photos don't really do them justice and convey their yumminess.

  2. How perfect will these be for a Christmas cookie swap!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  3. I definitely have to make these. My husband would go nuts over them!


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