Easter Sandwich Cookies with Jam Centers
These Easter sandwich cookies are buttery sugar cookies filled with jam and topped with festive Easter cutout shapes like bunnies, chicks, flowers, and eggs. A light dusting of powdered sugar gives them a classic bakery-style finish while the bright jam shows through the center.
They are simple to make and perfect for Easter dessert trays, cookie boxes, or baking with kids.
I already have Easter egg shaped sandwich cookies on the blog, but these are a little different. Instead of focusing on the egg shape, these cookies highlight the cute Easter cutout centers that show the jam filling through the top cookie.
Why You’ll Love These Cookies
- Simple buttery sugar cookie dough
- Perfect for Easter dessert trays
- Cute Easter cutout centers
- Filled with your favorite jam
- Easy to make ahead
Ingredients for these Easter cookies
- Butter – Gives the cookies their rich buttery flavor and tender texture. Use unsalted butter; salted works if you reduce the added salt.
- Powdered Sugar – Keeps the cookies soft and delicate. Granulated sugar will make the cookies crispier.
- Egg – Helps bind the dough and keeps the cookies from crumbling.
- Vanilla Extract – Adds flavor. Almond extract also works well, especially with jam cookies.
- All-Purpose Flour – Provides structure. A 1:1 gluten-free baking flour can be used if needed.
- Salt – Balances the sweetness and enhances the butter flavor.
- Jam or Fruit Preserves – Used for the filling. Raspberry, strawberry, and apricot work best because the color shows nicely through the cut-out center.
Step-by-Step: Easter Jam Sandwich Cookies
- Make the dough – In a mixing bowl, cream the butter and powdered sugar until smooth. Add the egg and vanilla, then mix in the flour and salt until a soft dough forms. Wrap and chill until firm.
- Cut the cookies – Roll the dough on a lightly floured surface and cut the cookies using your sandwich cookie cutter.
- Cut an even number of cookies, then cut small Easter shapes from the centers of half the cookies to make the tops. I used a Easter Linzer cookie cutter (picture above)
- Bake – Place the cookies on a parchment-lined baking sheet and bake until the edges are just lightly golden. Let cool completely.
- Assemble – Spread jam on the bottom cookies and place the cutout cookies on top so the jam shows through the center. Dust with powdered sugar before serving.
Tips for Best Results
- Chill the dough so the cutout shapes stay sharp
- Do not overbake or the cookies will become crisp
- Dust the tops with powdered sugar before filling for cleaner centers
- Use thicker jam so it does not run out
Storage
Store the cookies in an airtight container for 3–4 days. They also freeze well before filling.
Easter Sandwich Cookies (Jam Filled)
These Easter sandwich cookies are buttery sugar cookies filled with jam and topped with festive Easter cutout shapes like bunnies, chicks, flowers, and eggs.
Video
Ingredients
- 226 g (cup) Unsalted butter softened
- 120 g (cup) Powdered sugar
- 1 large Egg
- 1 tsp Vanilla extract
- ¼ tsp Almond or Rose Extract
- 315 g (2½ cups) All-purpose flour
- ¼ tsp Salt
- ½ cup Jam (raspberry, apricot, strawberry, or your favorite)
- Powdered sugar for dusting Optional
Method
- Make the dough – In a mixing bowl, cream the butter and powdered sugar until smooth. Add the egg and vanilla, almond or rose extract, then mix in the flour and salt until a soft dough forms. Wrap and chill until firm.226 g Unsalted butter, 120 g Powdered sugar, 1 large Egg, 1 tsp Vanilla extract, ¼ tsp Almond or Rose Extract, 315 g All-purpose flour, ¼ tsp Salt
- Cut the cookies: Roll the dough on a lightly floured surface, then cut the cookies using your sandwich cookie cutter. Cut an even number of cookies, then cut small Easter shapes from the centers of half the cookies to make the tops. I used the Easter sandwich cookie cutters.
- Bake – Place the cookies on a parchment-lined baking sheet and bake until the edges are just lightly golden. Let cool completely.
- Assemble – Spread jam on the bottom cookies and place the cutout cookies on top so the jam shows through the center. Dust with powdered sugar before serving.½ cup Jam , Powdered sugar for dusting
Notes
- Chill the dough before rolling if it feels soft. This helps the cookies keep clean edges and prevents spreading while baking.
- Roll the dough evenly so the top and bottom cookies bake at the same rate and sandwich neatly.
- Bake until just lightly golden. Overbaking will make the cookies crisp instead of tender.
- Dust the tops with powdered sugar before filling if you want the jam centers to stay bright and clean.
- Warm the jam slightly if it is very thick so it spreads easily without breaking the cookies.
- Use thicker jams or preserves like raspberry, apricot, or strawberry so the filling stays nicely in the center.
- These cookies keep well in an airtight container for 3–4 days and can be assembled a few hours before serving.
- The cookie dough can be made ahead and stored in the refrigerator for up to 2 days before rolling and baking.
Equipment you will need
Nutrition
Tried this recipe?
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Frequently asked questions
Raspberry, apricot, and strawberry jams work best because their bright color shows nicely through the cutout centers.
Yes. Chilling the dough makes it easier to roll and helps the cookies keep their shape while baking.
Yes. The cookies can be baked 1–2 days in advance and assembled with jam the day you plan to serve them.
Absolutely. Small shapes like bunnies, chicks, flowers, or eggs work well and make the cookies look festive.
Store them in an airtight container at room temperature for up to 3–4 days.
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Really liked these — simple but they look great once assembled. I used raspberry jam and it worked really well.
Raspberry jam is a great choice here — adds just the right balance of sweetness and tartness. Glad you enjoyed them!