Jammie dodgers, created in the 1960s, are one of Britain’s favorite cookies, and you only need to taste one to understand why. Whether serving them to special guests or making them for a weekend family treat, the beloved sandwich cookies will surely be a hit. The cookies are a snap to mix and bake, requiring basic pantry ingredients: butter, sugar, egg yolks, vanilla, flour, and salt. I used seedless raspberry jam in the cookies, but feel free to use whatever jam you have on hand.
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 kinds of 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
Jammie dodgers are one of Britain’s favorite cookies, and one bite will tell you why! You can make these jam-filled cookies at home!
- 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.
- 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.
