Jam Sandwich Easter Cut Out Cookies


  • 120g butter, room temperature
  • 1 large egg
  • 125g caster sugar
  • 280g plain flour
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 10 – 12 heaped teaspoons of Chivers Raspberry or Strawberry jam for filling
  • Icing sugar to dust


  1. Cream together the butter and sugar in a large bowl using an electric beater or in a stand mixer for a couple of minutes.
  2. Add in the egg and beat for another couple of minutes.
  3. Sieve in the flour and baking powder. Use a spoon to combine if you’re using an electric beater, a stand mixer will do the work for you.
  4. Bring the mixture together into two discs using your hands.
  5. Roll each piece of cookie dough between two pieces of parchment paper to about ¼ inch thick.
  6. Place onto baking sheets in the fridge for 1 hour.
  7. Preheat your oven to 180C (350F).
  8. Cut shapes in rolled out cookie dough using Easter cookie cutters. Cut little shapes in the front of half the cookies so that when placed on top the jam will peep through.
  9. Bake in the oven for 8 – 10 minutes.
  10. Allow to cool on the tray for 10 minutes and then transfer to a wire rack to cool fully.
  11. Dust the cookies with the opening in the centre with icing sugar.
  12. Sandwich together cookies with jam once fully cool.
  13. Store in a sealed container at room temperature for up to four days.

Jam Sandwich Easter Cut Out Cookies