Jammie Dodgers
Jammie dodgers are one of Britain’s favorite cookies, and one bite will tell you why!
Jammie Dodgers are one of Britain’s favorite cookies; you only need to taste one to understand why. The teatime treats combine buttery shortbread and sweet, tangy raspberry jam for a nostalgic and satisfying cookie. Perfectly crisp yet melt-in-your-mouth tender, the cookies are cut into a charming flower shape with a peek-a-boo cutout to showcase the vibrant jam filling.
Jammie Dodgers are a joy to make and even more delightful to share. Cutting out the cookies and assembling them is a creative and fun kitchen activity, whether baking solo or with family. Their elegant appearance makes them ideal for gifting or serving on special occasions, yet they’re simple enough to whip up for a cozy afternoon treat.
This recipe uses classic ingredients—butter, sugar, and flour—enhanced by a good-quality raspberry jam that brings bright, fruity color and flavor. While the flower cutter gives them a whimsical look, you could also experiment with other shapes. Whether paired with a cup of tea or coffee or enjoyed alone, these Jammie Dodgers will surely bring a smile.
The original Jammie Dodgers are round sandwich cookies made and sold by Burton’s Biscuits. The top cookie is stamped and has a tiny heart cut out. I used the small hole of a large pastry decorating tip to make the center hole, but if you have tiny heart cutters, that’s all the better!
Are Linzer cookies the same as Jammie Dodgers?
Very close—the two cookies have a similar look and flavor, but Linzer cookies include ground almonds, and Jammie Dodgers do not.
What You’ll Like About This Dish
Classic flavor. Buttery, tender cookies with a bright raspberry center.
Fun to make. Cutouts add charm and make each cookie feel special.
Family-friendly. Kids enjoy helping cut, bake, and assemble.
Perfect for gifting. Beautiful cookies that hold up well in tins.
Ingredient Notes
- All-purpose flour – Forms the structure of the buttery cookie dough.
- Salt – Balances the sweetness.
- Butter – Unsalted butter gives the cookies their classic tender crumb.
- Confectioners’ sugar – Creates a soft, melt-in-your-mouth texture.
- Egg yolks – Add richness and help hold the dough together.
- Vanilla – Provides warmth and flavor.
- Raspberry jam – Seedless jam is traditional, but any favorite jam works.
Steps to Make Jammie Dodgers
- Whisk flour and salt together.
- Beat butter and confectioners’ sugar until fluffy.
- Add the egg yolks and vanilla.
- Mix in the dry ingredients until the dough comes together.
- Chill the dough briefly to improve handling.
- Roll the dough and cut out circles.
- Cut small center shapes into half of the cookies.
- Bake until lightly golden around the edges.
- Cool completely.
- Spread jam on the flat side of each base cookie.
- Top with a cut-out cookie and warm briefly to help set the jam.
Tips
- Chill the dough to make it easier to roll and cut.
- Use parchment or wax paper to prevent sticking.
- Bake cookies evenly by rotating the sheets halfway through.
- Warm the assembled cookies briefly to help the jam set.
Recipe Variations
- Use different jams. Try strawberry, apricot, blackberry, or cherry.
- Add citrus zest. Lemon or orange zest brightens the dough.
- Make chocolate versions. Add cocoa to part of the dough or use chocolate spread instead of jam.
- Decorate with sugar. Dust with confectioners’ sugar before serving.
Serving Suggestions
- Serve with hot tea for a classic British treat.
- Pair with coffee or hot chocolate.
- Add to holiday cookie trays for color and charm.
- Garnish plates with extra berries or a dusting of sugar.
How to Store
Refrigerate: Store assembled cookies in an airtight container for up to 1 week. The jam will help keep them soft.
Freeze: Freeze unfilled cookies for up to 2 months. Assemble with jam after thawing.
Reheat: Not needed; cookies are best at room temperature.
You might also enjoy this recipe for vanilla bean sablé cookies or these buttery pecan shortbread cookies.
Jammie Dodgers
Ingredients
- 2 3/4 cups all-purpose flour, (360 grams)
- 1/2 teaspoon table salt
- 1 cup unsalted butter, (227 grams)
- 1 1/4 cups confectioners' sugar, (150 grams)
- 1 1/2 teaspoons vanilla
- 2 egg yolks
- 1/2 cup seedless raspberry jam, or your favorite
Instructions
- Combine the flour and salt in a bowl and whisk to blend.
- In a mixing bowl with an electric mixer, beat the butter and confectioners’ sugar until fluffy. Add the egg yolks and vanilla and beat until well blended.
- Slowly beat in the flour mixture until just blended.
- Flatten the dough into a disc, wrap it in plastic, and refrigerate it for 20 to 30 minutes.
- Position an oven rack in the center of the oven and heat to 350 F.
- Flour the dough lightly and roll it out to about 1/4-inch thick between 2 sheets of parchment paper or wax paper.
- Use a round 2-inch or 2 1/2-inch cutter to cut out the cookies. Move them to the prepared baking sheet. Cut out small hearts, rounds, or designs in the center of half of the cookies. If you don’t have tiny cutters you can use the small hole of a large piping tip or a straw.
- Gather the scraps, roll, and repeat.
- Bake the cookies in the preheated oven until the edges are just showing light brown color, about 14 to 18 minutes. Remove them to a rack and leave the oven on.
- Cool the cookies in the pan for a few minutes then carefully move them to a rack to cool completely.
- Once the cookies have cooled completely, spread about 1/4 to 1/2 teaspoon of jam on the flat side of a cookie without a center cut-out. Top it with a cookie with a center cut-out. Repeat with the remaining cookies. Place them on the baking sheet and put them back in the oven for 5 minutes. This will help set the jam.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
