If you’re a fan of sweet treats that are as delightful to make as they are to eat, then you’re in for a real treat with sandwich jam cookies! These scrumptious little delights combine the best of both worlds: two buttery cookies lovingly sandwiched with a generous dollop of your favourite jam. Their egg shape makes them perfect for Easter celebrations, but you can choose any shape.
Table of Contents
What are Sandwich Jam Cookies?
Sandwich Jam Cookies are one of the most delicious cookies you can make. The cookies have two butter and sugar dough layers and a jam layer in between. The cookies I will make today are for Easter, therefore the shape, but you can use this recipe with all different shapes and fillings. Check my suggestions below!
Egg-Shaped Cookies for Easter Celebrations
An egg is a symbol of new life, and therefore, many Easter dishes are made with eggs or resemble eggs in all its different variations (see my Fried Egg Cake with custard and apricots from the can here). If you want something egg-shaped and sweet, egg jam cookies will be perfect for your Easter table.
Ingredients Needed
The dough ingredients are very straightforward. You will have everything in your kitchen already.
Butter – regular buttter
Sugar – caster sugar
Flour – all purpose flour
Egg & egg yolks – medium size
Salt – regular table salt, or whatever salt you use in the kitchen
Apricot Jam – I am using smooth and seedless jam Samt Schwartau.
Step-by-Step Recipe
STEP 1 – Prepare the dough from the dough by combining all the ingredients except for jam.
STEP 2 – Let the dough rest in the fridge.
STEP 3 – Roll the dough and cut it into egg-shaped cookies. Cut off holes in half of the cookies.
STEP 4 – Bake the cookies at 180°C (354°F) for 8-10 minutes. Let them cool down a bit.
STEP 5 – To assemble the cookies, heat the jam slightly so its consistency gets thinner. Spread 1/2 to 1 teaspoon of jam on one egg cookie and cover it immediately with the egg cookie with the hole. When the jam cools down, both cookies will perfectly stick together!
Jam Filling Before or After Baking?
I would recommend filling Butter Cookies with Jam after baking. Baking makes jam more hard and chewy.
Tips for Baking Perfect Sandwich Jam Cookies
When baking Sandwich cookies, there are a few things I want you to keep in mind:
- don’t overbake the cookies. Eight minutes of baking time is usually enough.
- heat the jam before spreading it between the two cookie layers
- let the cookies rest after assembling so the layer of jam thickens
- fill the cookies with jam after baking – this way the jam won’t get sticky and chewy
Popular Jam Fillings for Sandwich Jam Cookies
Lets talk jam. Below are my favourite jams to use when making Sandwich Jam Cookies. I usually avoid jams with fruit pieces, so the jam layer is always even. In Germany, we have Schwartau Samt Marmeladen (and similar jams from no-name brands), which have a perfectly smooth consistency. Hope you will find something similar in your country.
If you are afraid of the sugar content, try the jams with less sugar (also from Schwartau). The cookie dough is pretty sweet already.
Creative Shapes Beyond Easter Eggs
Round cookie with heart cut out – perfect treat for Valentines Day
Flower-Shapped Cookie with round cut out – perfect treat for Easter
Round-Shaped Cookie with Christmas tree or star cut out – perfect treat for Christmas
Storage & Reheating
Store Sandwich Jam Cookies in an airtight container for up to 4 weeks.
Freeze Sandwich Jam Cookies for up to 6 months.
German Easter Egg Cookies with Apricot Jam - Sandwich Jam Cookies
- 500 g flour
- 200 g sugar
- 350 g butter
- 1 egg
- 1 pinch salt
- 2 egg yolks
Filling
- 200 Milliliters apricot jam Schwartau Samt
- powdered sugar
- Take the butter out of the fridge so it softens a bit.
- In a large bowl, mix flour, salt and sugar. Make a mould.
- Add butter, egg and egg yolks to the mould.
- Knead the dough for few minutes until all ingredients combine.
- Make a ball out of the dough and wrap cling film around it. Store the dough in the fridge for at least 1 hour.
- Divide the dough into four equal parts and store the ones you won't use in the fridge. If the dough gets too soft, the raw cookies will not keep their shape.
- Prepare two baking sheets with parchment paper.
- Preheat the oven to 180°C (350°F).
- Sprinkle flour on the worktop.
- Roll the dough to about 4-5mm thickness (1/5 inch).
- Using a cookie cutter, cut the dough into egg-shaped pieces (half of them should have a hole in them). Re-roll the remaining dough and continue cutting until all is used.
- Repeat until you run out of dough.
- Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch)
- Bake for 8-10 minutes.
- Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- Preheat the jam slightly on a medium heat.
- Spread 1/2-1 teaspoon of jam evenly on each dish without a hole.
- Immediately cover the bottom cookie and jam with the top cookie with a hole.
- Sprinkle with powdered sugar.
- Store cookies in an airtight container for up to 4 weeks.
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