Jam sandwiches are the nostalgic cookie of childhood, made paleo with tender holiday cookie dough and a thick homemade jam filling. Round fluted cookies bake up golden, then sandwich a spoon of simmered, strained jam with a sugar-crusted lid. Thirty cookies that taste like a proper biscuit tin — and yes, they're best eaten immediately.
MAKES 30 COOKIES
Ingredients
1 recipe Holiday Cookie Dough, prepared through step five
1¼ cups favorite paleo jam (see Fruit Jam Recipe, page 221)
2 tablespoons (30 ml) palm sugar, finely processed
Preparation
1.В В While the sheets of Holiday Cookie Dough chill, simmer the jam in a small saucepan over medium heat until it is thickened and measures one cup (about 20 minutes). Strain the jam, discarding the solids, and set aside to cool. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2.В В Remove the top piece of parchment from one of the sheets of dough and stamp out cookies with a two-inch, round-fluted cookie cutter. Lay the cookies on the prepared baking sheets, spaced about one inch apart.
3.В В Bake the cookies until the edges begin to brown (12 to 15 minutes), switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 3 minutes, then, using a wide metal spatula, transfer them to a wire rack to cool completely. Cool the baking sheets and line with fresh parchment paper.
4.В В Meanwhile, remove the top piece of parchment from the remaining sheet of dough and sprinkle with the palm sugar. Stamp out cookies with a two-inch, round-fluted cookie cutter and then stamp out the center of each using a three-quarter-inch, round cookie cutter. Bake and cool the cookies as directed in step three.
5.В В When the cookies are cool, spread one teaspoon of the cooked jam over each solid cookie, then top with a cutout cookie and press lightly to adhere. Serve cookies immediately after adding jam as they will soften and may break apart if allowed to sit for too long.
Pro Tips
- Simmer the jam until it measures one cup and thickens properly — runny jam makes the sandwiches slide apart within minutes of assembly.
- Strain the cooked jam as written; the smooth filling is what gives each bite that clean, bakery-style layer of fruit.
- Cut the top cookies slightly smaller or press gently — the filling squishes out if the top is jammed on too firmly.
- Assemble right before serving. Filled cookies soften and may break apart if they sit too long, so bake the components ahead and fill on the day.
Frequently Asked Questions
What jam works best for jam sandwiches?
Raspberry or strawberry is classic, but any paleo jam you enjoy will work — thick, seedless varieties hold the sandwich together best.
Can I make the cookies ahead?
Absolutely — bake both the solid and cutout cookies up to two days ahead and store them plain in tins. Fill them just before serving.
Is there a quicker filling option?
Use a good shop-bought thick jam and simmer it briefly to reduce it. The cooking step is really about concentrating the flavour and thickness.
How do I store filled sandwiches?
Honestly, eat them the day they're made. If you must, refrigerate for a few hours and let them come to room temperature before serving.
Recipe Card
Ingredients
Method
- 1. В В While the sheets of Holiday Cookie Dough chill, simmer the jam in a small saucepan over medium heat until it is thickened and measures one cup (about 20 minutes).
- Strain the jam, discarding the solids, and set aside to cool.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375°F.
- Line two large baking sheets with parchment paper. 2. В В Remove the top piece of parchment from one of the sheets of dough and stamp out cookies with a two-inch, round-fluted cookie cutter. Lay the cookies on the prepared baking sheets, spaced about one inch apart. 3. В В Bake the cookies until the edges begin to brown (12 to 15 minutes), switching and rotating the baking sheets halfway through baking.
- Let the cookies cool on the baking sheets for 3 minutes, then, using a wide metal spatula, transfer them to a wire rack to cool completely.
- Cool the baking sheets and line with fresh parchment paper. 4. В В Meanwhile, remove the top piece of parchment from the remaining sheet of dough and sprinkle with the palm sugar. Stamp out cookies with a two-inch, round-fluted cookie cutter and then stamp out the center of each using a three-quarter-inch, round cookie cutter.
- Bake and cool the cookies as directed in step three. 5. В В When the cookies are cool, spread one teaspoon of the cooked jam over each solid cookie, then top with a cutout cookie and press lightly to adhere.
- Serve cookies immediately after adding jam as they will soften and may break apart if allowed to sit for too long.
