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Delicious Jim Jam Cookies filled with raspberry jam in a biscuit sandwich

Jim Jam Cookies

Buttery and lightly crisp cookies, filled with your favorite jam, perfect for sharing and satisfying cravings.
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Prep Time 45 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted butter, softened If using salted butter, omit additional salt.
  • 3/4 cup Granulated sugar Regular white sugar keeps the cookie crisp.
  • 1 large Egg Can use egg replacer if egg-free.
  • 1 teaspoon Vanilla extract Almond extract can be used for a different flavor.
  • 2 cups All-purpose flour Gluten-free flour can be substituted.
  • 1/4 teaspoon Salt Just a pinch enhances the flavors.
Jam Filling
  • 1/2 cup Your favorite jam Strawberry, raspberry, and apricot work well.

Method
 

Preparation
  1. Cream the softened butter and granulated sugar until fluffy, about 1 to 2 minutes.
  2. Add the egg and vanilla extract. Mix until smooth.
  3. Sprinkle in the flour and salt. Mix just until there are no dry streaks to avoid overmixing.
  4. Cover the dough and chill for 30 to 45 minutes.
Baking
  1. Preheat the oven to 350°F (175°C). Roll dough on a floured surface to a 1/4-inch thickness.
  2. Cut out cookies and cut a small window in half of them.
  3. Place cutouts on a parchment-lined baking sheet and bake for 9 to 11 minutes or until edges are barely golden.
  4. Allow cookies to cool for a few minutes on the tray, then transfer them to a rack.
Assembly
  1. Once cookies are completely cooled, spread about 1 teaspoon of jam on the flat side of half the cookies.
  2. Top with the window cookies and press gently.
  3. Dust with powdered sugar for an optional finishing touch.

Notes

Cookies can be stored in an airtight container for up to several days. For longer storage, refrigerate them to keep the jam firm.