Adorable Jammie Dodgers feature tart strawberry jam sandwiched between buttery shortbread cookies for a gorgeous treat that will be the star of any dessert spread!
There’s something so special about perfectly crisp, buttery shortbread cookies that just dissolve in your mouth. If you love tender shortbread cookies too, try our classic Scottish Shortbread, rich Millionaire Shortbread and these nutty Pecan Shortbread Cookies.
What are Jammie Dodgers?
If you’ve never tried Jammie Dodgers, you’re in for a real treat! You’ll love biting through the delicate, slightly crisp shortbread layers to get to the jammy center. These are a popular British biscuit, made from shortcake with a raspberry or strawberry-flavored jam filling. Similar to Linzer Cookies but without the traditional dusting of powdered sugar, they have been produced in the United Kingdom for over 60 years. The name comes from the character Roger the Dodger from The Beano comics.
This homemade recipe for Jammie Dodgers is made with a simple almond-infused butter cookie dough with a little heart cut-out on top, so you can see the glistening jam peeking out. These are a must try for any occasion or festive holiday. We love to make them for Christmas. And the bright red heart cut-out makes them so perfect for a love-filled holiday like Valentine’s Day.
Ingredients Needed
The ingredients in this Jammie Dodgers recipe are so simple, yet come together for such a delicious cookie. The contrasting crisp, buttery almond texture of the cookie paired with the tart jam really takes these to the next level. You’re going to adore these biscuits!
- Butter: Use unsalted butter that is softened to room temperature for this recipe.
- Granulated Sugar: To perfectly sweeten the dough.
- Salt: Enhances the sweet, buttery taste.
- Egg: One large egg will give the cookies structure and stability.
- Extracts: A combination of vanilla extract and almond extract add a lovely warm and toasty flavor to these cookies.
- Flour: Use all-purpose flour for the perfect tender texture.
- Jam: We love using strawberry jam for these cookies because the bright pink, red color looks so pretty behind the heart, but feel free to use your favorite jam.
How to Make This Jammie Dodgers Recipe
These have an elegant, fancy presentation but they’re relatively easy to make. Don’t be intimidated by all of the steps, the instructions are simple and foolproof. Time to impress your family and friends with these cute, festive cookies!
- Prep: Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
- Beat Butter and Sugar: Add the butter, sugar, and salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Continue to Mix the Wet Ingredients: Add the egg, vanilla extract, and almond extract and beat until well combined. You will likely need to scrape down the bowl two or three times to make sure everything is completely incorporated.
- Mix in Flour: Add the flour in 2-3 additions, scraping down the bowl as needed, until the flour is completely incorporated.
- Roll Dough: Dust a clean surface lightly with flour. Roll out the dough until it is ¼ inch thick. Use a 1 ½-inch round or scalloped cookie cutter to cut out as many rounds as possible, kneading together the scraps and rerolling the dough as needed.
- Cut Out Heart or Circle: Use a ½-inch heart or circle cookie cutter to cut out a hole in the center of half of your cut-out cookies. Press together the cut-out scraps and use them to roll out more cookies.
- Chill and Bake: Place the cookies on the prepared cookie sheets, leaving 1 inch between them. Chill in the freezer for 5 minutes. Once they have chilled, bake for 7-8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the cookie sheet.
- Assemble Cookies: Once the cookies are cooled, use a spoon to spread a scant teaspoon of jam (your favorite kind! I used strawberry) in the center of the cookies without the cut-out. Top each one with a cookie with a cut out to form the sandwich.
Quick Tips and Variations
These melt-in-your-mouth shortbread cookies are SO delicious! Here are a few tips and tricks, so they are perfect every time you make them.
- Add Flour: This is a soft dough, so you may need to lift the dough and sprinkle more flour under it as you roll it out.
- Chill: Be sure to chill the cookies before baking! Freezing them for 5 minutes allows the butter to chill just enough to not spread a ton in the oven.
- Don’t overbake! These cookies should have a mere HINT of light brown on the edges. Any more browning than that and they will turn crispy and hard once they cool.
- Change the Flavor: Use different jams for a variety of flavors. Strawberry jam is the most common, but these are delicious with raspberry, apricot, orange marmalade, or even lemon curd.
Storing Leftovers
Jammie Dodgers stay fresh for days! Here are some tips for storing them:
- At Room Temperature: Store the plain cookies (no jam) in an airtight container at room temperature for up to 7 days. Once the jam is added, they may be stored at room temperature for up to 5 days.
- In the Freezer: The plain cookies may be made in advance and frozen in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature for a couple of hours before filling them with jam.
More Delicious Cookie Recipes
Craving more cookies, look no further, we have plenty of tasty treats to try! From crisp chocolate meringue cookies to soft and chewy sugar cookies, there’s something for everyone! You’re going to want to try them all!
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Jammie Dodgers
Ingredients
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 2 cups all-purpose flour
- strawberry jam, or your favorite jam
Instructions
-
Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
-
Add the butter, sugar, and salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
-
Add the egg, vanilla extract, and almond extract and beat until well combined. You will likely need to scrape down the bowl two or three times to make sure everything is completely incorporated.
-
Add the flour in 2-3 additions, scraping down the bowl as needed, until the flour is completely incorporated.
-
Dust a clean surface lightly with flour. Roll out the dough until it is ¼ inch thick. Use a 1 ½-inch round or scalloped cookie cutter to cut out as many rounds as possible, kneading together the scraps and rerolling the dough as needed.
-
Use a ½-inch heart or circle cookie cutter to cut out a hole in the center of half of your cut-out cookies. Press together the cut-out scraps and use them to roll out more cookies.
-
Place the cookies on the prepared cookie sheets, leaving 1 inch between them. Chill in the freezer for 5 minutes. Once they have chilled, bake for 7-8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the cookie sheet.
-
Once the cookies are cooled, use a spoon to spread a scant teaspoon of jam (your favorite kind! I used strawberry) in the center of the cookies without the cut-out. Top each one with a cookie with a cut out to form the sandwich.
