Cardamom Jam Sandwich Cookies


Not sure if you agree with me, but these cookies basically look like Christmas contained in a batch of baked goods. The stars and hearts cutouts, the rich colors, the snowfall powdered sugar—it all invokes the inescapable joy of this time of year. And these cookies certainly contribute to that joy, and in a thankfully straightforward way. You need about half an hour, ingredients you likely already have in your cupboards, and your favorite choice of jam, and these cookies will be a reality in a snap. Happy holidays and enjoy!


Cardamom Jam cookies

Yields about 22 cookie sandwiches

2 1/2 cups unbleached all-purpose flour

3/4 cup granulated sugar

1/2 tsp sea salt

16 tablespoons 2 sticks unsalted butter, cubed and softened

1 tbs vanilla extract

1 ½ tsp ground cardamom

2 tablespoons plain or vanilla bean crème fraîche, room temperature

about 1 cup jam of choice—I used strawberry and lemon curd

Confectioner’s sugar for dusting optional

Equipment: Standing mixer fitted with a paddle attachment, baking sheet, parchment paper, and cookie cutters—I used these.


In the bowl of a standing mixer fitted with a paddle attachment, mix the flour, sugar, and salt together for a few seconds until combined.

With the mixer on low, add the butter, a small piece at a time. Add the crème fraîche and the vanilla and continue mixing until a cohesive dough begins to form. Divide the dough in half and wrap with plastic wrap. Place in the fridge and chill until firm, about 30 minutes.

Heat the oven to 375°. Roll a disk of dough on a lightly floured surface until about 1/8 thick. Cut out as many cookie tops and bottoms as you can, re-rolling the scraps as necessary. Carefully transfer the cookies to a baking sheet that’s been lined with parchment paper, making sure to space them about 1 1/2 inches apart from one another.

Bake the cookies until their edges take on a light golden brown color, about 9 minutes, rotating halfway through the baking time. Leave the cookies on the baking sheet for 1-2 minutes, then transfer to a cooling rack. Repeat this process with the second round of dough.

To make the sandwiches, spread choice of jam ( spread only use a small amount since these cookies are already sweet) on each cooled cookie bottom and top with a cut out cookie top. Dust the cookies with powdered sugar and enjoy!

Recipe adapted from If you give a blonde a kitchen.