There is something utterly delightful about the Butterball Raspberry Jam Sandwich Cookies Recipe that makes it a cherished treat in any kitchen. This recipe brings together pillowy, buttery cookies rolled in fragrant vanilla sugar, hugging a luscious layer of tangy, sweet raspberry jam. These little sandwich cookies deliver a perfect harmony of textures and flavors that dance beautifully on your palate. Whether you’re baking for a special occasion, gifting to friends, or simply indulging your own sweet tooth, these cookies are bound to become an all-time favorite in your cookie repertoire.

Ingredients You’ll Need

The image shows five ingredients arranged on a white marbled surface: a glass jar of dark red jam with a red and white checkered lid lying on its side; a white scalloped bowl filled with white granulated sugar topped with a dark brown vanilla bean; a small white bowl filled with fine white sugar in the center; a white plate holding a solid block of pale yellow butter with textured markings on the sides; and a white bowl filled with light beige flour resting on a soft brown cloth with white lace trim, slightly folded around the bowl. The overall scene is brightly lit with soft shadows, creating a clean and cozy baking setup photo taken with an iphone --ar 4:5 --v 7

Each ingredient in the Butterball Raspberry Jam Sandwich Cookies Recipe plays a vital role in crafting the perfect balance of flavor, texture, and appearance. These simple pantry staples come together effortlessly, making the baking process approachable and enjoyable.

225 grams unsalted butter (softened): This is the star of the cookie, lending richness and a tender crumb.
100 grams granulated sugar: Provides just the right amount of sweetness to complement the jam without overpowering.
265 grams all-purpose flour: The foundation of the dough, ensuring structure and the perfect melt-in-your-mouth texture.
150 grams seedless raspberry jam: Adds a vibrant burst of fruity flavor and sticky sweetness sandwiched between the cookies.
200 grams vanilla sugar for rolling: Coats the cookies with a fragrant, slightly crunchy outer layer that elevates every bite.

How to Make Butterball Raspberry Jam Sandwich Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter on medium speed with a mixer fitted with a whisk attachment. Whip it for about 3 to 5 minutes until it becomes light and fluffy. This aeration is key for creating the soft texture of the cookies. Gradually mix in the granulated sugar until it’s fully blended and the mixture looks smooth and pale.

Step 2: Form the Dough

Gently fold in the all-purpose flour, mixing just until the dough comes together. Avoid overworking it to keep the cookies tender. Once your dough is formed, wrap it tightly in cling wrap and chill in the refrigerator for about 3 hours. This chilling step is crucial because it prevents the cookies from spreading too much when baked, preserving their delightful butterball shape.

Step 3: Shape the Cookies

Preheat your oven to 375°F. Using a small spoon, scoop out tiny pieces of dough—around 4 grams each—and roll them between your palms into small balls, about the size of a hazelnut. Place these dough balls on a cookie sheet and pop them in the freezer for 30 minutes to firm up. This little chill ensures your cookies keep their shape perfectly during baking.

Step 4: Bake the Cookies

Line three cookie sheets with parchment paper. Place the chilled dough balls 2 inches apart on the prepared sheets, giving the cookies room to expand without touching. Bake one sheet at a time for 8 to 10 minutes or until the cookies are just firm and a pale golden color. Keep remaining dough balls chilled until you’re ready to bake the next batch for consistent results.

Step 5: Assemble the Sandwich Cookies

Once baked and cooled, take one cookie and spread the flat side with a generous spoonful of seedless raspberry jam. Top with another cookie to create a sandwich. Then, roll each sandwich cookie in vanilla sugar to coat them in a sweet, fragrant layer, giving every bite an added touch of texture and flavor.

How to Serve Butterball Raspberry Jam Sandwich Cookies Recipe

A white bowl with scalloped edges holds a pile of small round cookies, each cookie made of two light beige halves covered in sugar with a thin layer of bright red jam in the middle, making them look like tiny peach-shaped treats. Some cookies are scattered around the bowl on a white marbled surface, with one placed on an ornate silver spoon nearby. The cookies have a soft, crumbly texture and a sugar coating that gives them a frosted look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies shine on their own, but a light dusting of powdered sugar or a few fresh raspberry halves on the side can add an elegant touch and accentuate the fruity jam inside.

Side Dishes

Serve your Butterball Raspberry Jam Sandwich Cookies Recipe alongside a cozy cup of tea, a rich espresso, or a chilled glass of milk for the ultimate comfort combo. The warm beverages pair wonderfully with the sweet and tangy notes of the cookies.

Creative Ways to Present

For a charming gift, arrange these cookies in a decorative tin lined with parchment paper and tied with a ribbon. Or present them on a tiered dessert tray alongside other petite sweets for parties or afternoon tea gatherings. Their delicate size and inviting look make them perfect bite-sized treats for any occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butterball Raspberry Jam Sandwich Cookies Recipe in an airtight container at room temperature for up to five days. Keeping them sealed preserves their softness and prevents the sugar coating from losing its crunch.

Freezing

You can freeze these cookies before sandwiching by placing the dough balls on a baking sheet and freezing, then transferring to a sealed bag for up to three months. Alternatively, freeze the fully assembled sandwich cookies in a single layer on a baking sheet, then store in airtight containers or bags to keep their fresh taste intact.

Reheating

To enjoy cookies that taste freshly baked, let frozen cookies thaw at room temperature for about 30 minutes, or warm them gently in a 300°F oven for 5 minutes. This helps refresh their texture and preserves the delicious jam filling perfectly.

FAQs

Can I use different jam flavors in this Butterball Raspberry Jam Sandwich Cookies Recipe?

Absolutely! While raspberry jam is classic and delicious, you can experiment with strawberry, apricot, or even blackberry jams to create variations that suit your taste.

Do I need to chill the dough before baking?

Yes, chilling the dough is essential. It helps prevent spreading during baking and ensures the cookies hold their signature round shape.

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it wrapped in cling film in the refrigerator for up to 24 hours before shaping and baking.

Is it necessary to roll the cookies in vanilla sugar?

The vanilla sugar coating gives these butterball cookies a lovely aromatic touch and a slightly crunchy texture. While optional, it really enhances the overall experience.

How do I avoid the jam from making the cookies soggy?

Spread the jam evenly but sparingly, and sandwich the cookies right before serving when possible. This keeps them fresh and prevents sogginess.

Final Thoughts

If you’re looking for a charming, buttery cookie that’s bursting with fruity goodness and easy to make, the Butterball Raspberry Jam Sandwich Cookies Recipe should definitely be on your baking list. The combination of simplicity and outstanding flavor means these cookies are perfect for sharing love, warmth, and joy through every bite. I can’t wait for you to try them and see just how magical these little sandwiches truly are!

Butterball Raspberry Jam Sandwich Cookies Recipe

Print Recipe

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3.8 from 77 reviews

Delight in these classic Butterball Cookies, featuring soft, buttery dough filled with sweet raspberry jam and coated in fragrant vanilla sugar. Perfectly chilled and baked to a tender, melt-in-your-mouth texture, these sandwich cookies are ideal for tea time or festive occasions.

Author: Linda
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes per batch
Total Time: 3 hours 30 minutes
Yield: Approximately 50 cookies
Category: Dessert
Method: Baking
Cuisine: European

Ingredients

Cookie Dough

225 grams unsalted butter, softened
100 grams granulated sugar
265 grams all-purpose flour

Filling

150 grams seedless raspberry jam

Coating

200 grams vanilla sugar for rolling

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Instructions

Cream the Butter: Using a mixer fitted with a whisk attachment, beat the softened butter on medium speed for 3 to 5 minutes until it becomes light and fluffy, creating a smooth base for the dough.
Add Sugar: Mix in the granulated sugar thoroughly until well combined with the whipped butter, ensuring an even sweet flavor.
Add Flour & Form Dough: Gradually add the all-purpose flour while mixing, continuing until the dough comes together into a cohesive ball.
Chill the Dough: Wrap the dough tightly in cling wrap and refrigerate for about 3 hours. This step helps prevent excessive spreading while baking, ensuring perfectly shaped cookies.
Preheat Oven & Prepare Dough Balls: Preheat the oven to 375°F (190°C). Tear small pieces of dough weighing approximately 4 grams each, about the size of a hazelnut, and roll them into smooth balls with your palms.
Freeze Dough Balls: Arrange the dough balls on a cookie sheet and place them in the freezer for 30 minutes to firm up before baking, which helps maintain shape.
Prepare Baking Sheets: Line three cookie sheets with parchment paper. Space the chilled dough balls 2 inches apart on the sheets to allow room for expansion during baking.
Bake the Cookies: Bake one sheet at a time for 8 to 10 minutes or until the cookies turn firm and pale golden. Keep the remaining unbaked dough balls in the freezer until ready to bake the next batch.
Assemble Sandwiches: Spread a generous amount of seedless raspberry jam on the flat side of one cookie, then top it with another cookie to create a sandwich.
Coat with Vanilla Sugar: Roll the formed sandwich cookies in vanilla sugar to coat them evenly, adding a sweet and crunchy finish.
Serve: Enjoy these delightful Butterball sandwich cookies with your favorite hot beverage for a perfect treat.

Notes

Chilling the dough is essential to prevent the cookies from spreading too much while baking.
Freezing the dough balls before baking helps them maintain their shape and texture.
You can substitute raspberry jam with other fruit preserves if preferred.
Store cookies in an airtight container to keep them fresh for up to one week.
Vanilla sugar enhances the flavor but can be replaced with regular granulated sugar mixed with a bit of vanilla extract if unavailable.