Butter and Jam Sandwich Cookies: So Good You’ll Forget to Count How Many You’ve Eaten

They look innocent enough, round, golden, modestly filled, but the moment you bite into one of these butter and jam cookies, you’re already plotting how to reach for a second without anyone noticing.

This recipe brings together a tender yogurt-based dough, a rich nutty filling sweetened with jam, and a final brush of honey-water glaze that gives them a soft shimmer. You can serve them during teatime, holidays, or late-night cookie heists when you promise you’ll just have one.

What Are Butter and Jam Cookies?

Butter and jam cookies are delicate, stuffed treats that fall somewhere between a filled shortbread and a festive pastry, and they are rustic in spirit but refined in taste.

Each one is hand-shaped, gently pressed, and sealed with a filling made of sweetened ground nuts and fruit jam, making every bite texturally rich and layered. They’re often seen at holiday tables or tea spreads, but they’re really an anytime cookie, with a flavor profile that tastes both homey and celebration-worthy.

Pro Tips for the Best Butter and Jam Cookies

• Use full-fat yogurt. It makes the dough supple and is perfect for the sweet filling.
• Chill the dough if it's too soft. If your kitchen is warm and the dough gets sticky, 10–15 minutes in the fridge will make rolling and shaping easier.
• Choose a thick jam. Avoid runny or jelly-like jams, something like apricot, raspberry, or strawberry preserves works best and won’t leak out during baking.
• Make the filling first to ensure it has time to set and is easier to portion.
• Decorate with ice tongs or cookie stamps. It’s optional, but a small press gives them that bakery-style charm.

Frequently Asked Questions

What kind of nuts should I use for the filling?

Almonds, walnuts, or hazelnuts all work beautifully, just make sure they’re finely ground so the filling sticks together well. Toasting the nuts beforehand will give an extra layer of flavor.

Can I make these cookies without yogurt?

Yes! You can substitute sour cream or even a thick Greek yogurt. Just keep an eye on the dough texture, it should be soft but not sticky.

My filling is too dry or too runny, what do I do?

If it’s too dry, add a bit more jam. If it’s too wet, stir in a few more ground nuts or a teaspoon of breadcrumbs until it firms up.

Do these cookies spread while baking?

Not much at all! Since they’re sealed and structured, they hold their shape well. Just give them enough space on the tray so they bake evenly.

How to Store Butter and Jam Cookies

Let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days. If you’re in a warm climate, refrigerate them to keep the filling fresh and firm.

How to Make Butter and Jam Sandwich Cookies

Step 1

Step 1

In a bowl, mix together the ground nuts, sugar, and jam with a spatula.

In a bowl, mix together the ground nuts, sugar, and jam with a spatula.

Step 2

Step 2

Once mostly combined, knead it briefly with your hands until you get a thick, cohesive paste.

Once mostly combined, knead it briefly with your hands until you get a thick, cohesive paste.

Step 3

Step 3

Divide into 8 equal parts and roll into balls.

Divide into 8 equal parts and roll into balls.

Step 4

Step 4

Flatten each into a round disk using your hands.

Flatten each into a round disk using your hands.

Step 5

Step 5

In a bowl, mix the flour, baking powder, salt, vanilla sugar, and regular sugar. Then, add the butter, yogurt, and egg. Mix with a spoon until it starts forming a dough, then switch to your hands and knead until smooth and compact.

In a bowl, mix the flour, baking powder, salt, vanilla sugar, and regular sugar. Then, add the butter, yogurt, and egg. Mix with a spoon until it starts forming a dough, then switch to your hands and knead until smooth and compact.

Step 6

Step 6

Divide the dough into 16 equal portions. Roll each into a ball and roll out each ball into a flat disc.

Divide the dough into 16 equal portions. Roll each into a ball and roll out each ball into a flat disc.

Step 7

Step 7

Place the prepared filling disc onto one dough round.

Place the prepared filling disc onto one dough round.

Step 8

Step 8

Cover with another round and gently seal the edges. Use ice tongs or a cookie stamp to make decorations

Cover with another round and gently seal the edges. Use ice tongs or a cookie stamp to make decorations

Step 9

Step 9

Transfer the filled cookies to a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (360°F) for 25 minutes.

Transfer the filled cookies to a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (360°F) for 25 minutes.

Step 10

Step 10

While still warm, brush each cookie with a mixture of honey and water and arrange them on a serving dish.

While still warm, brush each cookie with a mixture of honey and water and arrange them on a serving dish.