These raspberry jam and buttercream sandwich cookies are so good. Enjoy these cookies with filling with your morning coffee or make some as a gift. You will love how the orange sugar cookies and vanilla buttercream pairs with the raspberry jam to make delicious and fruit-forward cookies with preserves.
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Cookies with preserves are a tempting upgrade on basic cookie recipes. Team soft icing and jam filled cookies with the zingy appeal of orange and you get these amazing cookies with filling which are better than anything from the bakery.
Raspberry Jam and Buttercream Sandwich Cookies Ingredients
The raspberry jam and buttercream sandwich cookies themselves call for flour, baking powder, salt, sugar, butter, eggs, orange zest and juice, and vanilla. You need butter, icing sugar, vanilla, and orange juice for the buttercream, and you also need raspberry jam.
You can use any brand of raspberry jam or even swap this ingredient for blackberry or strawberry jam, marmalade, or any other kind of jelly, jam or preserves.
Feel free to use lemon or lime juice and zest in place of the orange in these raspberry jam and buttercream sandwich cookies. Don’t be tempted to increase the amount of citrus though because it can easily overwhelm the vanilla and raspberry flavours.
How to Make these Cookies with Preserves
First mix the flour, baking powder and salt, and set to one side. Next cream the sugar and butter, then add the eggs and orange juice and zest. If you are looking for a zester, this zester is a favourite.
Add the flour mixture bit by bit, mixing well. Now divide this dough in half and wrap each in plastic wrap. Chill for an hour or more.
Roll the dough out on a floured worktop and try to get it an even 1/8-inch thick. Use a cookie cutter to cut out cookies and keep going until you’ve used all the dough.
Cut a small hole in half of the cookie cut-outs. Bake them all on a greased or parchment paper-lined baking sheet until golden. Let them cool.
Cream the buttercream ingredients (except the jam) together then pipe the buttercream on to the bottom half of each cookie. Add jam on top and then add the cookie tops. Optionally you can sprinkle icing sugar over the tops. Your cookies with filling are now ready to enjoy.
Orange Sugar Cookies Shapes
Part of the fun of making these icing and jam filled cookies is choosing what shape to make them. In the photos you’ll see I went for a cute flower shape. However, anything works so long as you can cut a round out of the cookies without getting too near the edges.
So if you’re making these raspberry jam and buttercream sandwich cookies for a special occasion, maybe Easter or Christmas, you can pick something seasonal. Examples would include bunnies, eggs, Christmas trees, or bells. If not, just choose whatever shape you’re in the mood to make! There are certainly plenty to choose from online. You don’t have to make them all the same shape either, so feel free to play around with different sandwich cookie shapes and make a variety! It’s all part of the fun of baking.
What are Sandwich Cookies Exactly?
Sandwich cookies, known as sandwich biscuits in some places including Australia and the UK, are made by sandwiching two cookies together with filling in between. Filling options include buttercream (such as in this recipe), cream, ganache, lemon curd, ice cream, or peanut butter.
Icing and Jam Filled Cookies FAQs
he cookies actually freeze pretty well. However, if you add the buttercream and jam, they won’t thaw out without becoming soggy, so it’s best to freeze them unfilled.
Don’t omit chilling the raspberry jam and buttercream sandwich cookies dough in the refrigerator. The point of doing this is so the dough doesn’t spread out too much on the baking tray. If you don’t chill the dough for these cookies with preserves, the cookies are going to spread out on the baking sheet and then their shapes will distort. So it’s best to chill the dough for a minimum of one hour. Chill if overnight if you want to start your orange sugar cookies a day in advance.
Raspberry Jam and Buttercream Sandwich Cookies Recipes
Raspberry Jam and Buttercream Sandwich Cookies
Ingredients
- 3 Cups all purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup granulated sugar
- 3/4 Cup unsalted butter softened
- 2 eggs
- 1 orange zest
- 1 orange juice
- 1 Teaspoons vanilla extract
Buttercream
- 1/2 Cup unsalted butter softened
- 2 1/2 Cups icing sugar add more if needed
- 1 Teaspoon vanilla extract
- 3 Tablespoon orange juice add more if needed
- 1/3 Cup raspberry jam
Instructions
- In medium mixing bowl, mix together flour, salt, and baking powder. Set aside.
- With an electric mixer, cream butter and sugar. Add eggs, orange juice, orange zest and mix well. Gradually add flour and mix until well combined.
- Divide dough into two balls, wrap in Saran Wrap, and refrigerate for at least an hour.
- Once dough has chilled, preheat oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
- Remove dough from refrigerator and roll out on a lightly floured surface until 1/8 inch thick. Cut with cookie cutter. Repeat until dough is used up.
- Take half of the cookies and cut out an additional hole directly in the centre. Bake cookies 10-12 minutes, until edges are golden brown. Move to cooling rack and Let cookies cool completely before decorating.
- Make buttercream by creaming together all ingredients, minus jam, until smooth and desired consistency is reached.
- Put buttercream in a piping bag fitted with tip of choice. Take the bottom half of each cookie and pipe a circle of buttercream around edges. Place a teaspoon sized dollop of jam in the centre. If desired, sprinkle tops of cookies with icing sugar. Place onto buttercream and jam filling cookie. Do this with remaining cookies.
Nutrition
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I love these raspberry jam and buttercream sandwich cookies and one is never enough! Boasting the rich flavours of orange, raspberries and vanilla, these buttercream icing and jam filled cookies are perfect for any occasion. They’re fruity, delicious and fun to make as well.
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Bella Bucchiotti
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
I could eat every one of these! Yum!
These cookies look amazing and definitely a must make!