I grew up with a tin of these sandwich cookies somewhere in every pantry raid and picnic basket. They are small, friendly, and somehow more satisfying than their size suggests — a tender shortbread-like cookie hugging a dot of jam. Making them at home promises control over texture, jam flavor, and the all-important golden-brown edge.
This recipe is straightforward and forgiving, but there are a few touchpoints that make the difference between a good biscuit and a bakery-worthy Jammie Dodger. Temperatures, dough thickness, and the chilling step are small moves with big impact. Follow them and you’ll end up with consistent, neat sandwich cookies every time.
Below I break down the ingredients, walk through the exact steps from prep to plate, and offer practical swaps, equipment tips, troubleshooting, and storage advice. No frills — just what you need to bake these classic jam-filled cookies confidently at home.
Ingredient Rundown
Ingredients
- ¾ cup unsalted butter, room temperature — the main fat: gives tenderness, flavor, and structure. Use unsalted so you control the salt level.
- ½ cup granulated sugar — sweetens and helps with slight spread and crunch at the edges.
- ½ teaspoon salt — balances sweetness and enhances flavor; necessary even in small amounts.
- 1 large egg, room temperature — binds the dough and adds lift and richness.
- 1 teaspoon vanilla extract — primary aromatic note; adds warmth and depth.
- ¼ teaspoon almond extract, optional — a small splash brightens the flavor. Omit if you don’t like the almond accent.
- 2 cups all-purpose flour — provides structure. Measure by spooning into the cup and leveling for accuracy.
- strawberry jam, or your favorite jam — the filling. Choose a jam that’s not overly runny; seedless preserves or a slightly thick jam works best.
Jammie Dodgers: From Prep to Plate
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- In a large bowl, place ¾ cup unsalted butter (room temperature), ½ cup granulated sugar, and ½ teaspoon salt. Beat with the paddle attachment of a stand mixer or with a hand mixer on medium-high until light and fluffy, about 3–4 minutes, scraping down the sides and bottom of the bowl as needed.
- Add 1 large egg (room temperature), 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (optional). Beat until well combined, scraping the bowl two or three times to fully incorporate the ingredients.
- Add 2 cups all-purpose flour in 2–3 additions and mix on low until the flour is completely incorporated. Scrape the bowl as needed and avoid overmixing.
- Lightly dust a clean work surface with flour. Turn the dough out onto the surface and roll it to ¼ inch thickness.
- Use a 1½-inch round or scalloped cookie cutter to cut out as many rounds as possible. Gather scraps, gently knead once or twice, reroll to ¼ inch, and cut more cookies as needed.
- On half of the cut cookies, use a ½-inch heart or circle cookie cutter to cut a hole in the center to create the top pieces for the sandwich cookies.
- Place all cookies on the prepared baking sheets, spacing them about 1 inch apart. Chill the baking sheets in the freezer for 5 minutes.
- Bake the cookies for 7–8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the baking sheets.
- Once cooled, spread a scant teaspoon of strawberry jam (or your favorite jam) onto each whole cookie (the ones without the center cut-out). Top each with a cut-out cookie to form a sandwich.
Reasons to Love Jammie Dodgers
They hit a comforting sweet spot: buttery shortbread and bright jam. The contrast is simple but addictive. These cookies are small and portion-friendly, which makes them perfect for lunchboxes, afternoon tea, or a casual cookie tray.
They’re quick to make and scale well. The dough is uncomplicated — most of the work is rolling and cutting. You can customize the jam to match the season or your mood: strawberry, raspberry, apricot, or even a citrus curd for an adult twist.
Finally, they look charming. The little window of jam in the top cookie feels nostalgic and special without being fussy. That visual alone makes them a favorite for parties and gifts.
Vegan & Vegetarian Swaps
Vegetarian? You’re already set — this recipe contains no meat. For vegan bakers who want the same texture and flavor, swap thoughtfully.
- Butter: Use a firm, block-style vegan butter measured 1:1. Look for one designed for baking (not spreadable tub) for best results.
- Egg: Replace the 1 large egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, chilled 5–10 minutes) or a commercial egg replacer according to package directions. Note: structure will be slightly different — cookies may be a touch crumblier.
- Jam: Ensure the jam is vegan (many are, but check for added gelatin). Most fruit preserves are fruit and sugar-based and fine for vegans.
- Flavoring: Almond extract and vanilla remain the same; no change needed.
Tools of the Trade
- Stand mixer with paddle attachment or hand mixer — for creaming the butter and sugar evenly.
- Rolling pin — a smooth, even roll is crucial for uniform bake times.
- 1½-inch round or scalloped cookie cutter and a ½-inch cutter for the center — these create the classic look.
- Baking sheets lined with parchment paper — prevent sticking and promote even bottoms.
- Measuring cups and spoons — accurate flour measurement matters here.
- Cooling rack — cool cookies right on the sheet until set, then transfer to a rack if desired.
Errors to Dodge
- Rolling dough too thin or too thick. Stick to ¼ inch for the right balance of texture and jam-to-cookie ratio.
- Skipping the freezer chill. Those 5 minutes make the cookies hold their shape and prevent too much spread in the oven.
- Overbaking. The cookies finish baking on the sheet; pull them when the edges are just barely golden to keep them tender.
- Using runny jam. If your jam is too liquid, the sandwiches can weep. Use slightly thick preserves or cook the jam down a bit if it’s very loose.
- Overworking the dough. Repeatedly kneading and rerolling will toughen the cookies. Gently gather and reroll once or twice only.
Seasonal Spins
These biscuits cradle jam so well that small seasonal changes deliver big flavor. In spring and summer, brighten them with fresh-simmered strawberry or mixed-berry jam. In autumn, choose spiced pear or plum preserves, or add a pinch of cinnamon to the dough. Around holidays, swap the jam for a tangy cranberry-orange preserve or fill with a thin smear of chocolate-hazelnut spread and top with a dusting of finely chopped toasted hazelnuts for an indulgent twist.
Author’s Commentary
I keep my cookie cutters and a jar of good jam in plain sight in the pantry. Jammie Dodgers are a low-drama bake that still feels like something special when you pull them from the oven. My favorite trick is to use a slightly ruffled cutter for the base and a smooth round for the top hole — the contrast makes the little jam window pop.
Another tip: if you like a sharper vanilla note, increase to 1½ teaspoons of vanilla extract and skip the almond extract. The almond is optional but gives a lovely bakery-like aroma if you like it. When I’m short on time, I freeze the rolled dough on a baking sheet, then stack the frozen dough sheets between parchment in a zip-top bag for later cutting and baking.
Store, Freeze & Reheat
Store finished Jammie Dodgers in an airtight container at room temperature for up to 3 days. Layer with parchment to prevent sticking. If you prefer softer cookies, store them with a slice of apple in the container for a day — the apple keeps them slightly moister.
To freeze: place baked and cooled sandwiches in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers. They keep well for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
If you freeze the unbaked dough disks: lay cut cookies on a tray, freeze until solid, then transfer to a bag. Bake from frozen; add a minute or two to the bake time and watch the edges closely.
Top Questions & Answers
- Can I make the dough ahead of time? Yes. Chill the formed dough or the cut cookies in the refrigerator for up to 24 hours, or freeze them for longer storage. Chilled dough may need an extra minute in the oven.
- What jam works best? A slightly thick, seedless strawberry jam is classic. Raspberry is traditional too. Avoid very runny jams unless reduced on the stovetop first.
- Why did my cookies spread too much? Likely the dough was too warm or rolled thinner than ¼ inch. Chill the baking sheet as instructed and keep dough cool while working.
- Can I use cookie presses or piping instead of cutters? This particular cookie is designed to be cut and sandwiched; presses change the shape and may not allow for the central jam window. Stick to cutters for the classic look.
- How do I prevent jam from leaking? Use a scant teaspoon and press gently when assembling. A thicker jam helps, and make sure cookies are completely cooled before filling so heat doesn’t thin the jam.
Ready to Cook?
Gather your ingredients, preheat the oven, and make space to roll. These Jammie Dodgers reward a little patience with a lot of charm. Follow the steps, keep the dough cool, and you’ll have neat, tender sandwiches filled with bright jam. Happy baking — and save one for tea.
Jammie Dodgers
Ingredients
Ingredients
- 3/4 cupunsalted butter room temperature
- 1/2 cupgranulated sugar
- 1/2 teaspoonsalt
- 1 large egg room temperature
- 1 teaspoonvanilla extract
- 1/4 teaspoonalmond extract optional
- 2 cupsall-purpose flour
- strawberry jam or your favorite jam
Instructions
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- In a large bowl, place ¾ cup unsalted butter (room temperature), ½ cup granulated sugar, and ½ teaspoon salt. Beat with the paddle attachment of a stand mixer or with a hand mixer on medium-high until light and fluffy, about 3–4 minutes, scraping down the sides and bottom of the bowl as needed.
- Add 1 large egg (room temperature), 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (optional). Beat until well combined, scraping the bowl two or three times to fully incorporate the ingredients.
- Add 2 cups all-purpose flour in 2–3 additions and mix on low until the flour is completely incorporated. Scrape the bowl as needed and avoid overmixing.
- Lightly dust a clean work surface with flour. Turn the dough out onto the surface and roll it to ¼ inch thickness.
- Use a 1½-inch round or scalloped cookie cutter to cut out as many rounds as possible. Gather scraps, gently knead once or twice, reroll to ¼ inch, and cut more cookies as needed.
- On half of the cut cookies, use a ½-inch heart or circle cookie cutter to cut a hole in the center to create the top pieces for the sandwich cookies.
- Place all cookies on the prepared baking sheets, spacing them about 1 inch apart. Chill the baking sheets in the freezer for 5 minutes.
- Bake the cookies for 7–8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the baking sheets.
- Once cooled, spread a scant teaspoon of strawberry jam (or your favorite jam) onto each whole cookie (the ones without the center cut-out). Top each with a cut-out cookie to form a sandwich.
Equipment
- Stand mixer or hand mixer
- paddle attachment (optional)
- Baking Sheets
- Parchment Paper
- Rolling Pin
- round or scalloped cookie cutter
- small heart or circle cutter
- freezer
