Homemade Jam-Jams

• Prep Time: 30 minutes

• Chill Time: 1 hour (optional but recommended)

• Bake Time: 8–10 minutes per batch

• Total Time: About 2 hours

• Difficulty Level: Easy to Moderate

• Yields: 24–30 sandwich cookies (48–60 individual cookies)

• Course: Dessert, Snack

• Cuisine: North American, Canadian

 Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp almond extract (optional)

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

For the Filling:

• ¾ to 1 cup fruit jam (raspberry, strawberry, apricot, blueberry, etc.)

Optional Toppings:

• Powdered sugar for dusting

• Finely chopped nuts or coconut (for rolling edges)

 How to Make Homemade Jam-Jams

Step 1: Cream the Butter and Sugars

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy — about 3–4 minutes using an electric mixer.

Step 2: Add Eggs and Flavoring

Add the eggs, vanilla, and almond extract (if using). Beat until smooth and combined.

Almond extract adds a hint of bakery-style flavor, but feel free to omit if preferred.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. The dough will be soft.

Step 4: Chill the Dough (Optional)

For best results, cover the dough and refrigerate it for 1 hour. This helps prevent spreading and improves the texture of the cookies.

Step 5: Roll and Cut

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Lightly flour your work surface. Roll dough to ¼-inch thickness.

3. Use a round cookie cutter (about 2 inches) or desired shape to cut out cookies.

4. For half the cookies, use a smaller cutter to remove the center (optional, for a “peek-through” top).

5. Transfer cookies to baking sheets, spacing 1 inch apart.

Step 6: Bake

Bake for 8–10 minutes, or until the edges are just starting to turn golden. The tops should remain pale.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Assemble the Jam-Jams

1. Once cookies are cool, place 1–2 teaspoons of jam on the flat side of a full cookie.

2. Gently press a second cookie on top (with or without a cut-out center).

3. Let the cookies sit for 30 minutes so the jam can settle and slightly soften the cookies.

Choose a high-quality jam or preserve — thick, not runny — to avoid soggy cookies.

Step 8: Optional Finishing Touches

• Dust with powdered sugar for a classic bakery look.

• Roll edges in finely chopped nuts or shredded coconut for a textured finish.

• Drizzle with chocolate for a fancier variation.

 Jam Flavors & Variations

• Raspberry Jam-Jams: Tart and vibrant, perfect with almond-flavored dough.

• Strawberry Jam-Jams: A kid-friendly favorite with sweet and familiar flavor.

• Apricot or Peach Jam: Bright and slightly tangy — pairs beautifully with powdered sugar.

• Blueberry or Blackberry: Deeply flavorful and great with a chocolate drizzle.

• Lemon Curd: For a citrus twist, replace jam with homemade or store-bought lemon curd.

Feeling adventurous? Mix a bit of vanilla bean paste or orange zest into the dough for a gourmet upgrade!

 Storing & Freezing

• At Room Temp: Store in an airtight container for up to 4 days.

• In the Fridge: Store for up to 7 days, especially if using fresh jam or lemon curd.

• To Freeze: Freeze unfilled cookies for up to 2 months. Assemble with jam after thawing to keep texture perfect.

 Nutritional Info (Per Sandwich Cookie – Approximate)

Nutrition will vary depending on the jam used and exact size of cookies.