These delicious jam filled cookies are incredibly soft, filled with a thick layer of sweet peach jelly and dipped in powdered sugar. These cookies are perfect for Valentine’s Day or any other occasion where you might feel extra sweet. From Russia, with love.
RUSSIAN JAM FILLED COOKIES
HEY BABES!! Today I bring you a Russian jam filled cookie. Picture yourself eating one of these incredibly soft jam filled sandwich cookies all cozied up on your couch, while outside the snow is falling and the unforgivable Russian winter is storming.
That’s literally my aesthetic but it’s mid-July and I’m nowhere near Russia, so… we’re going to make these delicious jam filled cookies to set the mood!
These sandwich cookies are super soft, filled with sweet peach jelly, and dipped in powdered sugar. They might look like Linzer cookies but they’re not, they’re actually nut-free and are SO SO soft. They literally melt in your mouth.
You kinda *have* to try them.
Oh, and they’re the perfect make-ahead cookies too! Since they need a few hours to set and soften up, you can totally make these 1-2 days ahead! Great for the Holidays or any other occasion where you might want a super cute cookie but you don’t have much time on your hands! 🙂
WHAT ARE RUSSIAN JAM FILLED COOKIES?
They’re the softest cookies on Earth.
No, really.
Picture two rather thin, soft cookies made with butter, eggs, flour, sugar, and honey. Now add a layer of sweet peach (or any flavor) jelly in between those two cookies. You have a sandwich now! Brush the top of the cookie sandwich with milk (any), and then dip it in powdered sugar to create a soft, thick layer of snow.
I know, powdered sugar, but still… Russia… snow… lol
Want to bite into it? NOT YET! Let your cookie sandwich set for a few hours, then devour it: it’s soft, incredibly sweet, and filled with a generous layer of peach jelly. If you love soft and sweet, these cookies are literally waiting for *you*! You’re going to love them!
Oh, and feel free to substitute peach with your favorite jelly or filling (dulce the leche, chocolate ganache, lemon curd, raspberry jam, pretty much anything will work)!
HOW DO YOU MAKE RUSSIAN JAM FILLED COOKIES?
They’re SUPER easy to make, the hardest part is not devouring them before they even get a chance to set! This is what you do:
- Combine the flour and butter until they form a sand-like mixture. You can use a food processor (recommended!) or you can do this by hand using a fork or a pastry cutter.
- Mix the eggs and sugar until smooth. Pour the egg mixture into the flour mixture and mix.
- Activate the baking soda by adding vinegar to it. Add the baking soda mixture and honey to the cookie dough.
- Roll out the cookie dough. The cookie dough will be sticky, so I recommend using the parchment paper method to roll it out: simply place your cookie dough between two sheets of parchment paper and then start rolling. This way it won’t stick everywhere!
- Cut out as many cookies as you can! I used a 2.5 inches round, fluted cookie cutter and a 1/2 inch heart-shaped cookie cutter. If you don’t have a super small cookie cutter, you can use the end of a round piping bag or a large straw to cut small holes into the centers of half of the cookies.
- Bake until golden on top. Don’t walk away from these cookies because they tend to bake *very* quickly!
- Assemble by brushing each cookie with milk, dipping it in powdered sugar, and adding jelly on the bottoms of the solid ones.
- Let the cookies rest for 2-4 hours or overnight: these cookies need to set and soften up!
HOW DO YOU STORE JAM FILLED COOKIES?
Store them in an air-tight container at room temperature for 4-5 days. If it’s summer and your kitchen is particularly hot, you can store them in the refrigerator for up to a week.
CAN I MAKE JAM FILLED COOKIES AHEAD?
Yes! You actually should! These cookies need to sit for at least 2 hours or overnight because they need to soften up so I highly encourage you to make them 1 day ahead but 2 days could work too. Just make sure to store them in an air-tight container.
HAPPY BAKING LOVES!! I hope you’ll love these Russian jam filled cookies as much as I do!
OH! YOU MIGHT ALSO LIKE MY:
Russian Jam Filled Cookies
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter softened
- 2 eggs room temperature
- 1 cup white granulated sugar
- 2 tsp baking soda
- 1 tsp vinegar
- 2 tbsp honey liquid
- 2 tbsp milk or plant-based milk for brushing
- 1/2 cup powdered sugar for decorating
- 1 cup your favorite jelly or jam I used peach jelly
Instructions
- In a food processor, combine flour and butter, pulse until you have a sand-like mixture (a few fine crumbs are fine). If you don't have a food processor, you can do this using a fork or by hand.
- In a separate bowl, add eggs and sugar and, using a mixer, mix on high speed until smooth (3-5 minutes).
- Pour the egg mixture into the flour mixture and, using a spatula, mix until combined.
- In a small bowl or glass, combine the baking soda and vinegar and mix until combined. Immediately pour the mixture into the cookie dough, then add in the honey and mix until fully combined. Cover the bowl with plastic wrap and let the cookie dough rest for 30 minutes. Meanwhile, preheat the oven to 350F and line two large baking sheets with parchment paper.
- Divide the cookie dough into 4 equal parts. Place a piece of dough between two sheets of parchment paper and roll it out into a 1/8" inch thick round.
- Using a round cookie cutter (I used a 2.5 inch cookie cutter), cut out cookies and place them on your prepared baking sheets. Using a smaller cookie cutter (I used a 1/2 inch heart-shaped cookie cutter) or the end of a round piping tip, cut small hearts (or any shape) into the centers of half of the cookies.
- Bake at 350F for 6-8 minutes or until lightly golden on top. Remove from the oven and allow to cool down to room temperature before moving onto the next step.
- Once cooled, brush the outer layer of each cookie with milk, then dip into powdered sugar. Spread a layer of jelly on the bottoms of the solid cookies, then gently press the cut out cookies on top of the jelly. Let rest for 2-4 hours or overnight. Enjoy!
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