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.
Variations
- Use another kind of jam in the cookies.
- To make a chocolate filling, add 1/3 cup of boiling milk to 12 ounces of chocolate chips. Add a pinch of salt and 1 teaspoon of vanilla and let stand until melted and spoonable, yet stiff enough to spread.
You might also enjoy this recipe for vanilla bean sablé cookies or these buttery pecan shortbread cookies.
PrintJammie Dodgers
Make iconic British Jammie Dodgers at home. The raspberry-filled sandwich cookies will bring smiles all around!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Cookies, Jam, Butter Cookies
- Cuisine: British
Ingredients
- 2 3/4 cups (360 grams) all-purpose flour
- 1/2 teaspoon table salt
- 1 cup (227 grams) unsalted butter
- 1 1/4 cups (150 grams) confectioners’ sugar
- 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray
