There’s something incredibly satisfying about making sandwich cookies from scratch—especially when they’re this pretty.
These double-layer strawberry jam cookies are buttery and crisp with a delicate cut-out top, sealed together with melted white chocolate and finished with a glossy strawberry jam center.
They feel bakery-worthy, but the process is calm, methodical, and surprisingly beginner-friendly. If you love cookies that are just as lovely to look at as they are to eat, this recipe is a keeper.
Why You‘ll Love This Recipe
- The texture is perfectly balanced: crisp and buttery without being heavy or greasy.
- The combination of white chocolate and strawberry jam gives you sweet, creamy, and tangy flavours in every bite.
- The cut-out design makes these cookies visually stunning and ideal for gifting or special occasions.
- The steps are clear and structured—mix, freeze, bake, assemble—making it approachable even if you don’t bake often.
- These cookies feel elegant but comforting, perfect for afternoon tea, holidays, or homemade gift boxes.
Ingredients and Substitutions
- Butter – I recommend fully softening the butter at room temperature so it mixes smoothly. This is the foundation of the cookie’s crisp yet tender texture. If needed, plant-based butter can be used, though the cookies will be slightly denser.
- Powdered sugar – This helps create a finer, more delicate crumb. You can use fine granulated sugar if that’s what you have, and adjust the sweetness to your taste.
- Whole egg – Added gradually to help bind the dough and add tenderness. Mixing it in slowly prevents the dough from separating.
- Low-gluten flour – This is essential for a crisp, delicate cookie. I don’t recommend substituting with all-purpose or bread flour, as they will change the texture.
- Almond flour – Adds a subtle nutty aroma and extra crispness. If unavailable, you can substitute with low-gluten flour or milk powder, though the flavour will be slightly different.
- Salt – Just a small amount to balance the sweetness and bring out the buttery flavour. I don’t recommend skipping it.
- White chocolate – Melted and used as the “glue” that holds the two cookie layers together. Milk chocolate can be substituted for a richer, sweeter flavour.
- Strawberry jam – Choose a thick, high-quality jam with a bright, tangy flavour. A runny jam may drip out of the cut-out center.
How to Make Double-Layer Strawberry Jam Cookies
Make the Cookie Dough
Place the softened butter in a large bowl and mix with a silicone spatula until smooth and creamy. Add the powdered sugar and continue mixing until fully incorporated and slightly fluffy.
Add the beaten egg in 2–3 additions, mixing well after each addition until the mixture is fully emulsified before adding more.
Sift in the low-gluten flour and almond flour, then add the salt. Gently mix by hand until no dry flour remains and a smooth, non-sticky dough forms. Do not overwork the dough.
Freeze and Shape
Place the dough between two sheets of parchment paper and roll it out evenly to about 0.5 cm thick. Transfer the dough (with the parchment) onto a baking tray and freeze for 30 minutes, until firm.
Once chilled, use a round cookie cutter to cut out cookies. For half of them, use a smaller cutter to remove the center, creating the cut-out tops. Leave the remaining cookies whole.
Arrange all cookies on a parchment-lined baking tray, leaving about 2 cm of space between each.
Bake and Cool
Preheat the oven to 150°C (300°F), top and bottom heat. Bake the cookies on the middle rack for 20 minutes, until the edges are lightly golden.
Remove from the oven and let the cookies cool completely on a wire rack. Once cooled, dust the cut-out cookies lightly with powdered sugar if desired.
Melt the Chocolate and Assemble
Melt the white chocolate gently over a double boiler, keeping the water temperature below 60°C (140°F), and stir until smooth.
Pipe or spread a thin ring of white chocolate around the edge of a whole cookie. Place a cut-out cookie on top, align carefully, and gently press to secure. Let sit for about 5 minutes until the chocolate sets.
Once set, fill the center cut-out with strawberry jam. Repeat with the remaining cookies.
Tips & Tricks
- Make sure the butter is fully softened before mixing to ensure a light, crisp texture.
- Always freeze the rolled dough before cutting—this keeps the shapes sharp and prevents spreading.
- Roll the dough evenly to avoid uneven baking or overbrowned edges.
- Melt white chocolate gently over low heat to prevent it from separating or turning grainy.
- Use a thick strawberry jam so it stays neatly in the cut-out center.
- If the dough becomes too hard after freezing, let it sit at room temperature for 1–2 minutes before cutting.
Frequently Asked Questions
Why did my cookies lose their shape?
This usually happens if the dough wasn’t chilled long enough. Make sure the dough is firm before cutting and baking.
Can I make these cookies in advance?
Yes. The baked cookies can be stored unfilled in an airtight container for 2–3 days. Assemble with chocolate and jam closer to serving for the best texture.
How should I store finished cookies?
Store assembled cookies in an airtight container at room temperature for up to 2 days, or refrigerate if your kitchen is warm. Let them come to room temperature before serving.
Can I use a different jam?
Absolutely. Raspberry, apricot, or blueberry jam all work well, as long as the jam is thick and not overly runny.
Double-Layer Strawberry Jam Cookies
Ingredients
Cookie Dough
- 100 g butter softened
- 45 g powdered sugar
- 35 g whole egg beaten
- 170 g low-gluten flour
- 20 g almond flour
- 1 g salt
Filling & Decoration
- 50 g white chocolate
- Strawberry jam as needed
- Powdered sugar for dusting (optional)
Instructions
Make the Cookie Dough
- Place the softened butter in a large bowl and mix with a silicone spatula until smooth and creamy. Add the powdered sugar and continue mixing until fully incorporated and slightly fluffy.
- Add the beaten egg in 2–3 additions, mixing well after each addition until the mixture is fully emulsified before adding more.
- Sift in the low-gluten flour and almond flour, then add the salt. Gently mix by hand until no dry flour remains and a smooth, non-sticky dough forms. Do not overwork the dough.
Freeze and Shape
- Place the dough between two sheets of parchment paper and roll it out evenly to about 0.5 cm thick. Transfer the dough (with the parchment) onto a baking tray and freeze for 30 minutes, until firm.
- Once chilled, use a round cookie cutter to cut out cookies. For half of them, use a smaller cutter to remove the center, creating the cut-out tops. Leave the remaining cookies whole.
- Arrange all cookies on a parchment-lined baking tray, leaving about 2 cm of space between each.
Bake and Cool
- Preheat the oven to 150°C (300°F), top and bottom heat. Bake the cookies on the middle rack for 20 minutes, until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely on a wire rack. Once cooled, dust the cut-out cookies lightly with powdered sugar if desired.
Melt the Chocolate and Assemble
- Melt the white chocolate gently over a double boiler, keeping the water temperature below 60°C (140°F), and stir until smooth.
- Pipe or spread a thin ring of white chocolate around the edge of a whole cookie. Place a cut-out cookie on top, align carefully, and gently press to secure. Let sit for about 5 minutes until the chocolate sets.
- Once set, fill the center cut-out with strawberry jam. Repeat with the remaining cookies.
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