These eggless jam sandwich cookies are soft and buttery filled with sweet jam and finished with a dusting of icing sugar. Perfect for Valentine’s Day, gifting, or any special occasion.
Equipment
- Electric Mixer or Hand Whisk
- Mixing bowl
- sifter
- Measuring cups and spoons
- Spatula
- Cooling Rack
- Cookie cutters (round and heart shape)
Ingredients
Cookie Dough
- 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)
Assembling Cookies
- 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.