These brown sugar jam sandwich cookies get a nice caramel flavor and color from the molasses in the brown sugar. This is a surprisingly simple and easy recipe. And, they also make a great addition to the holiday cookies platter this Christmas.
Table of Content
Have you started with Christmas baking? I bet. It's almost Christmas soon. I am, of course, sharing a new Christmas or Hanukkah recipe with you every day. As a family, that celebrates both Christmas and Hanukkah we have too many sweet treats this time of the year. Kids have been enjoying deep-fried Doughnuts and Christmas cookies.
About these cookies
While the process for making these cookies is very similar to all my Lizer cookies the real difference is in the cookie recipe. The cookie dough is made with dark brown sugar and this gives a nice caramel flavor to the cookies. The cookies are naturally darker in color from the brown sugar as well.
These make perfect gifts to give family and friends during the holiday season and are a must-make in our family every holiday season.
Of course, I have used strawberry jam but you can use any homemade jam, ganache, buttercream. Over the years when I made them I'd also use fillings like dulce de leche, coconut filling, butterscotch, or caramel.
Ingredients and substitutes
- Flour - regular all-purpose flour is all you need.
- Cornstarch - This is what gives these cookies that crumble in the mouth texture. If you must omit cornstarch, I'd say add some rice flour or all-purpose flour.
- Butter - I always use unsalted butter in my baking. And yet if you have to use salted butter - go ahead just omit the salt in the recipe.
- Brown sugar - this is what makes these cookies different from all the other jam sandwich cookies. And yet, you can use 125 grams (1 cup) of powdered sugar just as well.
- Fillings - This is the fun part so make it count. I've used jam here because homemade jam is my kids' favorite.
- Vanilla Extract - always use a good quality vanilla extract, vanilla bean paste, or vanilla sugar.
Step by step instructions
- Dry ingredients - In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
- In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar, until light and fluffy.
Tip - make sure the sugar is completely dissolved in the butter before you add the rest of the ingredients or you will have very grainy cookies. - Add the egg followed by the vanilla, almond extract, and flour mixture – combine well but don't over mix
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll
Tip - the dough is soft and needs to refrigerated, so avoid adding more flour. - Preheat the oven at 170 C / 340 F
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.
Tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over. - Cut the cookies
- For the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter
- For the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies -
- Place ½ teaspoon of jam or another filling of your choice on the bottom cookie.
- Dust the top cookies with powdered sugar then sandwich the two pieces together
Tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Frequently asked questions
If stored properly in a cookie box, these will stay fresh for up to a week. Place cookies in a cookie jar or airtight container to prevent them from going soft.
Yes, you can freeze the dough wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
You can also freeze the rolled cookies on a cookie sheet between parchment papers. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies between parchment papers and thaw in the fridge overnight when ready to use.
A typical Linzer cookie disc will take between 6 to 8 minutes or 8 to 10 for thicker cookies. The outside of the cookies will have a slight color. The cookie will be set when you touch it with your finger. Always, take into account that the cookies will continue to cook on the hot baking pan even after you take it off the oven.
Leavening will make the cookies puffy with rounded corners taking away those sharp edges. They will also spread a bit. Creaming the butter and sugar until light and fluffy is very important in making these cookies light and airy without leavening.
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Printable Recipe
Sandwich Cookies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ½ cup (113 g) Butter (unsalted, room temperature)
- ¾ cup (165 g) Dark brown sugar
- 1 Egg (large)
- 2 tablespoon (30 g) Cornstarch
- 1 ½ cup (190 g) All-purpose flour
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- ¼ teaspoon Nutmeg (fresh ground)
- ½ teaspoon Cinnamon powder ((optional))
Filling
- 1 cup (240 ml) Jam (for filling )
- 2 tablespoon (30 g) Powdered sugar (for dusting)
Instructions
- Dry ingredients - In a bowl combine flour, salt, cornflour, and nutmeg, cinnamon together. Set aside
- In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar, until light and fluffy.Tip - make sure the sugar is completely dissolved in the butter before you add the rest of the ingredients or you will have very grainy cookies.
- Add the egg followed by the vanilla, almond extract, and flour mixture – combine well but don't over mix
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Tip - the dough is soft and needs to refrigerated, so avoid adding more flour.
- Preheat the oven at 170 C / 340 F
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.Tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
- Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies - Place ½ teaspoon of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherTip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Use castor sugar or pulse thick grain sugar in a food processor so it dissolves easily when creaming into the butter
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place cut cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.
Notes
- This dough can be halved or double without any issues.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
- To make them in batches, you can refrigerate the cookie dough for a week, or
- Freeze the dough for up to one month, then – thaw in the fridge overnight before using.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cyndy
These are gorgeous and I can't wait to try your version. I love the idea of using brown sugar!
Veena Azmanov
Thanks, Cyndy
Laura | Wandercooks
I made these as a gift for my colleagues and they all raved about them!! Thanks so much for the recipe 🙂
Veena Azmanov
Thank you so much, Laura. So happy to hear that. Thanks for coming back to write this feedback
Monique
Sandwich cookies are the beeeest! These look gorgeous! Mine never turn out this nice, lol.
Veena Azmanov
Thanks, Monique
Genevieve
These cookies look amazing! Pinning for later!
Veena Azmanov
Thanks, Genevieve
Mel
I love sandwich cookies. There's something about them, isn't there? Reminds me of my childhood. Your recipe sounds nice and easy, thanks for sharing.
Veena Azmanov
Absolutely, especially this time of the year. Thanks Mel