Nut-Free Jammy Dodger Cookies
Delight in the nostalgic charm of Nut-Free Jammy Dodger Cookies—a playful twist on a classic treat, perfect for those with nut allergies! These buttery, melt-in-your-mouth sandwich cookies feature a tender shortbread base made with a blend of cornstarch and all-purpose flour for a wonderfully delicate crumb. Filled with a luscious layer of strawberry or raspberry jam, each cookie boasts a sweet and tangy burst of fruity flavor. With their signature cutout design and optional dusting of icing sugar, these homemade cookies are as delightful to look at as they are to eat. Ready in under an hour and ideal for tea parties or gifting, this recipe is a family-friendly favorite that’s utterly irresistible.
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Ingredients
- 200 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 0.5 teaspoon Salt
- 50 grams Cornstarch
- 150 grams Strawberry or raspberry jam
- 2 tablespoons Icing 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 softened butter and granulated sugar together until light and fluffy using an electric mixer.
Step 3
Add the vanilla extract and continue to mix until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch.
Step 5
Gradually add the dry ingredients to the creamed butter mixture, mixing until a soft dough forms.
Step 6
Turn the dough out onto a lightly floured surface and gently knead it until smooth.
Step 7
Roll out the dough to about 5mm thickness. Use a round cookie cutter (about 5cm in diameter) to cut out circles of dough.
Step 8
Take half of the circles and, using a smaller round cutter (such as a piping nozzle or smaller round cutter), cut a small hole in the center to create the top of the sandwich cookies.
Step 9
Place the full circles and the circles with a hole onto the prepared baking sheets, keeping them slightly apart.
Step 10
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown.
Step 11
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 12
Once cooled, spread about a teaspoon of jam onto the full circle cookies. Then place the cookies with the hole on top to create the sandwich.
Step 13
If desired, dust the tops of the cookies with icing sugar before serving.
Nutrition Facts
| Serving size | 822.2 grams (822.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3546 |
| Total Fat 165.20g | 212% |
| Saturated Fat 103.10g | 515% |
| Cholesterol 437mg | 146% |
| Sodium 1255mg | 55% |
| Total Carbohydrate 487.70g | 177% |
| Dietary Fiber 10.10g | 36% |
| Total Sugars 191.30g | |
| Protein 32.80g | 66% |
| Vitamin D 0IU | 0% |
| Calcium 100mg | 8% |
| Iron 15mg | 83% |
| Potassium 524mg | 11% |
Source of Calories