Butter Cookie Jelly Sandwiches

Indulge in the perfect combination of buttery decadence and fruity sweetness with these delightful Butter Cookie Jelly Sandwiches. These classic sandwich cookies feature tender, melt-in-your-mouth butter cookies with a glossy layer of fruit jelly or jam—think strawberry, raspberry, or apricot—for a burst of fruity flavor in every bite. The recipe uses simple pantry staples and is surprisingly easy to make, with an elegant cut-out design that showcases the vibrant filling. Ideal for holidays, tea parties, or as a charming homemade gift, these cookies are finished with a light dusting of powdered sugar for a bakery-worthy touch. Ready in under an hour, this recipe delivers 12 servings of pure delight, creating the ultimate treat for cookie lovers and dessert enthusiasts alike.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 12

Ingredients

• 226 grams unsalted butter
• 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 260 grams all-purpose flour
• 0.25 teaspoon salt
• 120 grams fruit jelly or jam (e.g., strawberry, raspberry, or apricot)
• 15 grams powdered sugar (for dusting, optional)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.

Step 3

Mix in the vanilla extract and egg yolk, beating until fully combined.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt.

Step 5

Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed until a soft dough forms.

Step 6

Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for about 30 minutes to firm up.

Step 7

On a lightly floured surface, roll out one portion of dough to about 1/4 inch (6 mm) thickness.

Step 8

Use a round cookie cutter (approximately 5 cm or 2 inches in diameter) to cut out cookies. For half of the cookies, use a smaller cutter to punch a hole in the center, creating a 'window'.

Step 9

Place the cookies onto the prepared baking sheets, leaving a small gap between each one.

Step 10

Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn lightly golden. Be careful not to overbake.

Step 11

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Once the cookies have cooled, spread a layer of fruit jelly or jam (about 1 teaspoon) onto the flat side of each whole cookie. Top with a 'window' cookie, pressing gently to create a sandwich.

Step 13

If desired, dust the tops lightly with powdered sugar for a decorative finish.

Step 14

Serve immediately or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	619.5 grams (619.5g)

Amount per serving	% Daily Value*
Calories	3087

Total Fat 200.80g	257%
Saturated Fat 115.00g	575%
Polyunsaturated Fat NaNg
Cholesterol 685mg	228%
Sodium 634mg	28%
Total Carbohydrate 314.00g	114%
Dietary Fiber 7.10g	25%
Total Sugars 116.10g
Protein 31.20g	62%

Vitamin D 18IU	91%
Calcium 106mg	8%
Iron 13mg	69%
Potassium 346mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 3.9%

Carbs: 39.4%