Vegan Jam Sandwich Cookies
Buttery melt-in-your-mouth sandwich cookies made with a simple one-bowl sugar cookie dough and filled with jam!
Ingredients
- 125 g vegan butter, softened
- 130 g white granulated sugar
- pinch of salt
- 1 ¼ tsp baking powder
- 1 tsp vanilla extract or paste
- 45 g water , room temperature
- 240 g all-purpose flour
- powdered sugar for dusting
- About 150g of jam in the flavour of your choice
Instructions
- In a medium-sized bowl or in the bowl of your stand mixer with the paddle attachment, cream the softened butter, sugar, salt, baking powder and vanilla together until slightly paler and fluffier. No need to whip in a ton of air, we’re mostly relying on baking powder for lift, not air. You can do this by hand, with an electric hand mixer, or in a stand mixer.
- Add the water and mix until it’s incorporated. If the mixture splits, that’s normal and ok, it’ll come together once you add the flour.
- Add the flour and mix on low speed until it’s fully incorporated, don’t overmix after that as it’ll develop more gluten in the dough and yield tougher cookies.
- Cover the dough or wrap it up and refrigerate it for at least 1 hour or up to 2 days.
- When you’re ready to start rolling it out, preheat your oven to 180°C/350°F and line 2 baking sheets with parchment or silicone baking mats.
- To roll it out, you can either do it in between 2 pieces of parchment or on a lightly floured surface. When the dough is cool and firm it won’t stick very much, but once it starts to soften it’ll stick more so I prefer to go the parchment route.
- Roll it out to a bit less than ¼ in./6mm thick and cut out your cookies. Make sure you have an equal amount of whole cookies and cookies with the center cut out. I used a 2 in./5cm round cookie cutter which yielded 25 sandwich cookies. Depending on the shape and size of your cookie cutter, you might get a different amount.
- Place the cookies on the baking sheets with a bit of space between them, they won’t spread too much. Bake them for about 10 minutes. They’ll still be white but the entire surface should be matt and set.
- Let them cool just a few minutes on the tray before transferring to a wire rack to cool completely.
- Once they’ve cooled, dust all the top cookies with powdered sugar. Place about 1 tsp of jam on the bottom cookie (on the side that was in contact with the baking sheet) and sandwich it with the dusted cookie Repeat until you’ve assembled all your sandwich cookies!
- You can eat them freshly assembled while the cookies are still a bit crisp or once they’re assembled, leave them at room temperature for at least a few hours to let the jam soften the cookies (my preferred way of eating them).
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The vanilla extract or paste can be replaced with rose water, orange blossom water or 1/2 tsp of almond extract. You could also add lemon zest, orange zest, or spices to the dough instead.