Soft cocoa sugar cookies sandwiched with a burst of sweet raspberry jam.
Big news! This is my 99th post! What?! How?! And wow is the pressure on for my next post… I mean my 100th post has to be like knock you off your feet spectacular, right? I really can’t believe that I’ve posted that many times. That means I know 99 things about baking!
Also now that it is December 1st the Christmas Yumminess Countdown must commence!
I still have 2 finals until I can schnoodle up in my flannel pajamas and slippers and bake more desserts than my family could ever possibly consume. So excited!
So these cookies are my Chocolate Sugar Cookie repurposed into a jam sandwich cookie. They have that wonderful cocoa taste with a burst of sweet raspberry jam in the middle.
It is the exact same recipe as the Chocolate Sugar Cookies except you roll out the dough slightly thinner and cut half into a circle and half into a circle with another circle cut out of the middle. Then once they are baked, you take one of each and sandwich it with a little jam. 
Then bake them for another 2 minutes!
These cookies would be awesome for a cookie platter! This recipe makes a ton and they look super fancy but are incredibly easy. I mean they’re basically a sugar cookie minus the work of icing them. You could also make one batch of the chocolate dough and make some linzer cookies and some in shapes with royal icing. Just make sure to adjust the thickness you roll it out.
If you’d like a little extra sugar, you can dust them with powdered sugar.
Enjoy!
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup salted butter, softened
- ½ cup + 2½ Tablespoons granulated sugar
- 1 egg yolks
- ½ teaspoon vanilla
- 2½ Tablespoons milk
- Raspberry Jam
- Sift flour and cocoa powder together.
- Mix flour, cocoa powder, baking powder, and salt in a small bowl.
- In a separate bowl, cream the butter until it is smooth.
- Add sugar gradually.
- Mix in egg yolk and vanilla and blend well.
- Add dry ingredients gradually to wet ingredients alternating with the milk, beginning and ending with the flour mixture.
- Form dough into two balls, flatten into discs, and wrap in plastic wrap.
- Chill for at least 1 hour in refrigerator or until firm.
- Preheat oven to 350°F degrees and line cookie sheets with parchment paper.
- Flour a clean, dry surface and a rolling pin very well.
- Roll dough out on a well floured surface to ⅛ inch thickness.
- Cut dough out with a 1.5-inch round cookie cutter and place on the lined cookie sheets. With a smaller circle cookie cutter or the bottom of a piping tip (about ¾-inch), cut out the center of half of the cookies. So you should now have one top cookie with a window in it and a bottom cookie.
- Bake for 7-8 minutes.
- Cool on the pan for 5-10 minutes.
- Spread about ½ teaspoon of jam on a bottom cookie and sandwich with a top cookie.
- Bake for another 2 minutes.
- Cool cookies on the pan.