Strawberry Jam Sandwich Cookies

Kitty FloridoApril 26, 2016

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This has to be my favorite sugar cookies recipe to use as a base for different variations.

I already used this sugar recipe for our Valentine’s Day Cookies dipped in chocolate, and now I’m pairing them with strawberry jam… and they are a hit. What I love about this cookie recipe is that they don’t puff up too much, so they are perfect to use for sandwich cookies.

When I made the Valentine’s Day cookies back in February, I wanted to bring some to my 93-year-old grandmother… but here’s the thing: she doesn’t like chocolate or anything too sweet. So, to make a set of cookies that she would love, I looked into my cookie cutter tin and found a set of Williams-Sonoma pie plunge cutters. Because I couldn’t find the exact ones I used, I went to Amazon to find a set that would serve you well. These little flowers are just perfect for the cookies.

I used a plastic piping bag to portion the strawberry jam onto the cookies, so it was easier to have control over the amount of jam and the cookies. Make sure you don’t add jam all the way to the sides of the cookie, so when you press two cookies together you don’t squeeze some of the jam out to the edges. A little goes a long way.

The cookies keep great for a week or so in an air-tight container in the fridge, but are best within the first 5 days.

Kitty

Strawberry Jam Sandwich Cookies

Adapted from Love & Olive Oil
Yield: 72 sandwich cookies, ¾-inch size

Ingredients:
3 cups of all-purpose flour
2 teaspoons of baking powder
1 cups of unsalted butter
1 cup of sugar
1 large egg
1 tablespoon of lemon zest
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
About 4 tablespoons of strawberry Jam

Directions:

Combine the flour and baking powder, set aside.
Add the sugar and lemon zest to the bowl if a stand mixer. Mix at low-speed until the lemon zest is well combined with the sugar. Add the room temperature butter and cream them together until fluffy and pale in color.
Add the egg, lemon juice and vanilla, mix to combine.
Gradually add the flour mix and beat just until incorporated. Scrape down the bowl as needed to mix thoroughly. The dough may be crumbly, so knead it together with your hands until it comes together.
Divide the though in two, and make into disks. Wrap with plastic wrap and let it rest in the fridge for 30 minutes or overnight. Before rolling out the cookies, take it out of the fridge so it comes almost to room temperature.
Preheat oven to 350 degrees F.
On a floured surface, roll out dough to ¼” thick sheet, and cut into 1-½” circles. I used a small shot glass to make them the perfect size.
Bake for 10 to 12 minutes or until edges are just barely starting to turn golden. Allow the cookies to cool for 2 minutes on the baking sheet, then transfer them to a cooling rack and cool completely.
Fill a pipping bag with strawberry jam.
Put the cookies in pairs, placing every other row of cookies upside-down. This makes it easier to sandwich them together!
Cut the tip of the piping bag, about 2 cm wide. This will allow to the fruit chunks pass through.
Carefully, add just enough to the center of your cookie, about ¼ of a teaspoon. Sandwich with the other cookie, pressing just so the filling reaches the sides. Assemble all the cookies and serve.
Store in an air-tight container in the fridge up to a week.