Jam Sandwich Cookies
These eggless jam sandwich cookies are soft, buttery biscuits filled with sweet jam and finished with a light dusting of icing sugar. Made without eggs, they’re perfect for school treats, vegetarian baking, and festive occasions like Valentine’s Day. With their heart-shaped centres and melt-in-your-mouth texture, this eggless cookie recipe is easy to make and ideal for school, gifting, or festive occasions.
Why You’ll Love These Jam Sandwich Cookies
Eggless and school-friendly – Made without eggs, these cookies are perfect for egg-free baking, school treats, and halaal-friendly desserts. Unlike traditional Linzer cookies that use eggs and almond flour, these stay soft while holding their shape.
Soft jam sandwich cookies – Thanks to the combination of butter, oil, and cornstarch, the cookies remain soft and melt-in-your-mouth even after being filled with jam.
Perfect for gifting and special occasions – The heart-shaped cut-outs and colourful jam centres make these eggless cookies ideal for Valentine’s Day, bake sales, or homemade gifts.
Customisable filling – Use strawberry, apricot, or raspberry jam, or swap in lemon curd or dulce de leche for a fun twist.
Great make-ahead cookies – These cookies soften beautifully once assembled, making them perfect for preparing ahead of time.
Ingredients
Unsalted Butter: Start with softened, good-quality unsalted butter, as this forms the base of the dough and provides a rich flavour.
Icing Sugar: Icing sugar is used because it dissolves easily into the dough, helping the cookies stay light, and smooth.
Cornstarch: Cornstarch is essential for achieving that light, melt-in-your-mouth quality.
Vegetable Oil (Sunflower Oil): Along with the butter, a small amount of vegetable oil helps keep the cookies moist and soft for days, even after they are filled.
Vanilla Extract: Vanilla extract gives the cookies a rich vanilla flavour, enhancing their overall taste.
All-Purpose Flour: To bring everything together, use regular all-purpose flour to provide structure.
Jam of Choice: Finally, choose a thick jam for the filling, as it holds its shape well. Apricot, strawberry, or raspberry all work beautifully.
Chopped Nuts (optional): For extra texture, I used pecans, but you can use any nuts you prefer, or simply leave them out altogether.
How to Make Jam Sandwich Cookies
Step 1: Preheat your oven to 170°C and line a baking tray with parchment paper or simply use a non-stick baking tray.
Step 2: Beat unsalted butter and icing sugar until light in color, fluffy, and smooth.
Step 3: Mix in cornstarch until fully combined.
Step 4: Stir in sunflower oil and vanilla extract to enhance moisture and flavor.
Step 5: Sift and gently fold in all-purpose flour (1.5 cups at a time) until a soft dough forms. Avoid overmixing to keep biscuits light.
Step 6: Fold in chopped nuts if you are adding them in, ensuring even distribution.
Step 7: Chill for 25-30 minutes or overnight in the fridge for easier shaping.
Step 8: Roll the dough to about 0.5 cm thick. Cut out rounds using a sharp round cookie cutter and place them on the prepared baking sheet. Using a sharp small heart-shaped cookie cutter, cut a heart from the centre of half of the cookies. Leave the remaining half of the cookies fully round, without cutting out a heart (these will be the bases).
Note: Remember to lightly dust your work surface and rolling pin with extra flour to prevent sticking.
Step 9: Bake for +/-12 minutes, or until edges are lightly golden and centers remain soft.
Step 10: Transfer biscuits to a wire rack to cool completely.
Step 11: Once the cookies have cooled down, dust the heart-cut cookies with icing sugar and set aside. Then, add a small amount of jam to the centre of each bottom cookie (the ones without the cut-out), then place the dusted heart cookies on top to form sandwiches.
Step 12: Store in an airtight container for up to a week and enjoy.
Can I Make This Ahead of Time?
Yes! These cookies are perfect for preparing in advance. Start by making and chilling the dough on day one. The next day, dust the heart cookies with icing sugar, add jam to the base cookies, and assemble the sandwiches. Making them ahead keeps the cookies fresh and tender. It also saves time, making them ideal for gifting, parties, or Valentine’s Day.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 1 week. Over time, they actually taste even better, because after a few hours, the jam softens the cookies slightly, enhancing their flavour and texture.
FAQ
Can I make jam cookies without eggs? Yes! These cookies are specifically designed to be eggless while still holding their shape and staying soft once filled.
What jam works best for sandwich cookies? Use thick jams like strawberry, apricot, or raspberry. Avoid very runny jams as they can soak into the cookies.
Can I make these cookies for school or gifting? Absolutely. Because they’re egg-free and nut-optional, they’re great for school events, bake sales, and gifting.
Did You Try This Recipe?
If you tried these Eggless Jam Sandwich Cookies, I’d love to hear how they turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers bake with confidence and inspires me to keep creating comforting, reliable recipes.
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- Eggless Cookies for Gifting: Eggless Snowball Cookies & Chocolate Cookies
Equipment
- Electric Mixer or Hand Whisk
- Mixing bowl
- sifter
- Measuring cups and spoons
- Spatula
- Cooling Rack
- Cookie cutters (round and heart shape)
Ingredients
- 225g unsalted butter
- 1 cup (120g / 250ml) icing sugar
- 1 cup (120g / 250ml) cornstarch
- 1/2 cup (125ml) vegetable oil (sunflower oil)
- 1 tsp vanilla essence
- 3 cups (375g / 750ml) All Purpose Flour
- Handful of chopped nuts (I used pecans, but feel free to use what you prefer)
- 1/4 cup (60 ml / 80g) jam (I used strawberry jam but any flavor will work)
- Icing sugar (for dusting)
Instructions
- Preheat your oven to 170°C and line a baking tray with parchment paper or simply use a non-stick baking tray.
- Beat unsalted butter and icing sugar until light in color, fluffy, and smooth.
- Mix in cornstarch until fully combined.
- Stir in sunflower oil and vanilla extract to enhance moisture and flavor.
- Sift and gently fold in all-purpose flour (1.5 cups at a time) until a soft dough forms. Avoid overmixing to keep biscuits light.
- Fold in chopped nuts if you are adding them in, ensuring even distribution.
- Chill for 25-30 minutes in the fridge for easier shaping.
- Roll the dough to about 0.5 cm thick. Cut out rounds using a round cookie cutter and place them on the prepared baking sheet. Using a small heart-shaped cookie cutter, cut a heart from the centre of half of the cookies.Leave the remaining half of the cookies fully round, without cutting out a heart (these will be the bases).
- Bake for +/-12 minutes, or until edges are lightly golden and centers remain soft.
- Transfer biscuits to a wire rack to cool completely.
- Once the cookies have cooled down, dust the heart-cut cookies with icing sugar and set aside. Then, add a small amount of jam to the centre of each bottom cookie (the ones without the cut-out), then place the dusted heart cookies on top to form sandwiches.
- Store in an airtight container for up to a week and enjoy.
Notes
- Chilling the dough for at least 25-30 minutes (or overnight) makes it easier to roll, cut, and keeps the cookies from spreading too much while baking.
- A sharp cookie cutter helps cut clean shapes, especially for the heart centres. Dip it in flour lightly if it sticks.
- Remember to lightly dust your work surface and rolling pin with extra flour to prevent sticking.
- Remove the cookies from the oven as soon as the edges and underneath turn lightly golden while the centers are still pale. Don’t worry, they will firm up slightly as they cool.
