Brown Sugar Sandwich Cookies (Soft & Chewy)
Calories: 7
Adjust Servings Here: 24 cookies
Description
Brown Sugar Sandwich Cookies with Jam featuring a festive spice blend and Linzer cookie cutters are bound to be a hit at any gathering. This recipe yields 24 delightful sandwich cookies with a warm and aromatic flavor profile.
Ingredients
- 3¼ cups (400 g) All-purpose flour
- ¼ cup (4 tbsp) Cornstarch
- ½ tsp Salt
- ½ tsp Ground cinnamon
- ⅛ tsp Ground cloves (optional)
- ⅛ tsp Ground nutmeg (optional)
- 1 cup Unsalted butter softened
- 1½ cup Packed brown sugar
- 2 large Eggs
- 1 tsp Almond extract (optional)
- 1 tsp Vanilla extract
- 1 cup Your favorite jam for filling raspberry, strawberry, of other
- ¼ cup Powdered sugar for dusting (optional)
Instructions
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, cinnamon, cloves, and nutmeg. Set aside3¼ cups All-purpose flour, ¼ cup Cornstarch, ½ tsp Salt, ½ tsp Ground cinnamon, ⅛ tsp Ground cloves, ⅛ tsp Ground nutmeg
- Wet Ingredients: In a large mixing bowl or a stand mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Beat the eggs individually, ensuring each is fully incorporated before adding the next. Stir in the almond and vanilla extracts.1 cup Unsalted butter, 1½ cup Packed brown sugar, 2 large Eggs, 1 tsp Almond extract, 1 tsp Vanilla extract
- Wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
- Chill: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours or overnight for best results.
- Oven: Preheat your oven to 350°F 175°C / Gas Mark 4 when ready to bake. Line two baking sheets with parchment paper.
- Roll and Cut the Cookies: On a lightly floured surface, roll out half the dough to a thickness of about 1/4-inch (6mm). Using the Linzer cookie cutters, cut out an equal number of base and top cookies. Remember that the top cookies will have a small shape cut out of the center to allow the jam to peek through.
- Bake: Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake in the oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Assemble: Once the cookies are cool, spread a thin layer of jam on each base cookie. If using, dust the top cookies with powdered sugar, then place them on top of the jam-covered base cookies, pressing down lightly to adhere.1 cup Your favorite jam for filling , ¼ cup Powdered sugar
- Store - The sandwich cookies can be stored in an airtight container at room temperature for up to 3 days. Ensure the cookies are completely cooled before storing them to retain their crispness.
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
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