Jammie Dodgers Cookies

Jammie Dodgers (biscuits for my U.K. friends) are iconic round British shortbread cookies with a heart-shaped cut-out in the center. They’re sandwiched with raspberry jam and are similar to Austrian Linzers—except without the dusting of powdered sugar.

These iconic butter cookies (or biscuits) are made by sandwiching two cookies together with a sweet, fruity jam filling that peeks through a heart-shaped hole on top. The texture is somewhere between a buttery sugar cookie and shortbread. While the cutout can be round, the traditional shape is a heart.

Jammy Dodger History

Jammie Dodgers Cookies were originally made popular in the Beano comics by the character ‘Roger the Dodger’. Also, more recently in the Dr. Who TV series. Jammie Dodgers are also a favorite of Harry Potter star Daniel Radcliffe.

Are they called Jammie Dodger or Jammy Dodger?

Burton’s Biscuits is the originator and current producer of the Jammie Dodger this is how they spell it.

They have not changed since I was a child and really were my favorite growing up in England.

Even today, they are still one of the most popular sweet treat for kids and adults alike. The fun part for me as a kid was, the jam oozes through the heart shaped cutout in the top cookie. Like many children do, I always licked the jam out of the hole first.

A Cute Valentine’s Day Cookie

Speaking of the heart, these cookies serve double duty. As well as being a little part of history,  they also naturally become popular around Valentine’s Day.

When I make them at home, after cutting out the heart shape from the center of the cookie. I bake the little hearts too and eat them as a chefs treat while still warm (see pic below).

Why are They Called Jammie Dodgers?

A National favorite for over 50 years, the Jammie Dodger got its name from another childhood favorite of mine, the Beano comic books. Inspired by the character Roger the Dodger (because he liked to dodge his chores and homework, his real name is Roger Dawson).

How long do these Jammie Dodgers last?

In a sealed container at room temperature for 2-3 days.

So back to the biscuits. To achieve a likeness to the original, I used a fluted 2 1/2-inch (6 cm) cookie cutter and a heart mini fondant cut-out tool.

Although this final step may seem trivial, adding just the right amount of jam/jelly is important as it finishes these Jammies nicely. I like to spread the jam thinner at the edges and thicker in the center. Doing it this way ensures that once you add the cookie with the heart cut-out, the jam rises up perfectly through the hole! Don’t add too much, or it will get messy.

This recipe yields 24 sandwich cookies.

More cookie recipes:

• Lemon Ginger Cream Sandwich Cookies
• Florentine Cookies
• Ginger Snaps (Ginger Nuts)

5 from 69 reviews

Jammie Dodgers Cookies

Janette

A British shortbread cookie sandwiched with raspberry jam.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 24

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Video

Ingredients

 

½x1x2x

• ▢ 1 cup (227 grams) butter unsalted, softened to room temperature
• ▢ ⅔ cup (130 grams) granulated sugar
• ▢ 2 large eggs, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ½ cups (356 grams) all-purpose/plain flour , more accurate when measured in grams
• ▢ ¼ teaspoon salt
• ▢ ½ cup (64 grams) raspberry jam

Instructions

 

This recipe yields 24 sandwich cookies.

• Add the butter and sugar to a stand mixer or to a mixing bowl with a hand mixer Beat until light and fluffy. Mix in the vanilla. Add the eggs and mix until well combined.
• To a separate bowl, mix the flour, and salt together. Add ⅓ of the flour to the butter and mix. Repeat with another ⅓. Continue like this until all flour is incorporated, until it resembles large buttery crumbles. Take some dough and squeeze in your hand. If it holds together, it is ready.
• Using your hands (coat in flour so dough doesn’t stick), press the dough together until it becomes a ball. Cut the dough in half. (you can refer to the attached video to see the steps).
• Place a piece of plastic wrap onto your surface and place half of the dough onto he plastic and flatten (this while help when it comes time to roll it out) and wrap. Repeat with the other half and refrigerate for at least 30 minutes. You can also refrigerate overnight.
• Preheat oven to 350°F/176°C.
• Place a large piece of baking paper/parchment paper onto your work surface. Dust lightly and spread with your hand. Place the dough on top of the floured paper. Dust the other piece with flour and place flour-side down on dough. Roll out the dough to ¼-inch (6 mm) thick. It will be hard to roll at first, wait a few minutes until it is easier to roll. The dough will become softer and stickier and harder to handle the more it comes to room temperature so roll out as quickly as you can. Once rolled out, refrigerate for a few minutes. This will make the dough easier to cut and handle.
• Use a 2 ½-inch/6 cm fluted cookie cutter, dip in flour, then cut out the cookies. Use a thin spatula to remove and place on a parchment covered baking sheet evenly apart. Use a small heart-shaped cutter and cut a heart in the center of half of the cookies. The dough will soften and become sticky as it comes to room temperature, so try and work quickly. You can also refrigerate as needed. Depending on the size of your baking pan, you may need to work in batches. Refrigerate when not using the dough.
• Bake 12-15 minutes until they start to turn golden brown on the edges but the tops are still pale. Remove from the oven and allow to cool on the pan for 2 minutes. Transfer to a cooling rack to cool completely.
• Once cooled, take a cookie without a heart and spread ¼ teaspoon of jam with more in the center than the edges this way it will rise up through the heart. Top with a heart cut-out cookie.
  

Notes

 

 

Serving: 1cookie, Calories: 68kcal, Carbohydrates: 13g, Protein: 2g, Fat: 1g, Cholesterol: 21mg, Sodium: 38mg, Sugar: 1g

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