Breakfast Baking
Shortbread Cookie Sandwiches with Raspberry Rose Jam Filling
Original recipe: 24 servings · Prep: 25 min · Cook: 20 min · Total: 105 min
By Beginnerbakes Editorial TeamPublished May 4, 2026 | Updated Oct 1, 2026
British-American Fusion
105 mins
Beginner-friendlyEasyStep By StepNo Fuss
Make shortbread cookie sandwiches filled with a smooth, fruity raspberry rose jam. This easy recipe is perfect for beginner bakers looking for a no-fuss summer dessert or treat. Enjoy crisp-edge, tender cookies paired with a subtly floral, fresh raspberry filling.
Prep
25 min
Cook
20 min
Total
105 min
Servings
24
Difficulty
easy
Cuisine
British-American Fusion
Ingredients
Servings
24
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (85g) powdered sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup raspberry jam (preferably seedless; about 1 1/2 teaspoons per sandwich)
- 1 teaspoon rose water (optional, for delicate floral aroma)
- Powdered sugar, for dusting (optional)
Instructions
-
Preheat oven to 325 degrees F (160 degrees C) and line two baking sheets with parchment paper.
-
In a large bowl, cream the softened butter and powdered sugar using an electric mixer or sturdy spoon until pale and fluffy, about 2-3 minutes.
-
Add vanilla extract and mix until fully combined.
-
In a separate bowl, whisk together all-purpose flour and salt.
-
Gradually incorporate the flour mixture into the butter mixture, mixing gently until a smooth dough forms. Avoid overmixing to maintain tender cookies.
-
Divide dough into two discs, wrap in plastic wrap, and chill for 30 minutes to ease rolling.
-
Lightly flour a clean surface and roll each disc to approximately 1/4-inch thickness.
-
Use a 2-inch round cookie cutter to cut out cookies and place them 1 inch apart on baking sheets. Re-roll scraps and repeat with the second disc until all dough is used. Aim for approximately 48 individual cookies, enough for about 24 sandwiches; the actual count varies with dough thickness and cutter size.
-
Bake cookies for 18-20 minutes until edges are lightly golden. Cool completely on baking sheets.
-
Mix raspberry jam with rose water (if using) in a small bowl.
-
Spread about 1 1/2 teaspoons of the jam mixture onto the bottom of half the cooled cookies. The 3/4 cup jam provides this amount for 24 sandwiches; if your cookie count differs, reserve any excess jam or use a little extra as needed.
-
Top each jam-spread cookie with another cookie to form sandwiches, pressing gently. Two baked cookies make one serving; the estimated yield is 24 completed sandwiches.
-
Optional: Dust the cookie sandwiches with powdered sugar for an elegant finish.
-
Store in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Timing and Planning
Timing estimate: 105 minutes elapsed. Allow 25 minutes for mixing, rolling, cutting, and assembly, 30 minutes dough chilling, up to 20 minutes baking, and an estimated 30 minutes cooling. This assumes both trays bake together; add up to 20 minutes if baked in separate batches. Cool completely before filling. These are planning estimates; use the recipe's doneness and cooling cues.
Recipe Notes
Yield: approximately 48 individual cookies, paired into 24 sandwiches (1 sandwich per serving). This is an estimated cut-cookie yield, not a kitchen-tested count. At 1 1/2 teaspoons per sandwich, 24 sandwiches use 3/4 cup jam; the optional rose water adds a small amount of extra filling.
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