Homemade Jammie Dodgers
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Jammie Dodgers are soft and buttery biscuits popular in the UK. Two shortbread cookies are sandwiched together with a raspberry or strawberry jam filling. I’ve packed all my tips in this post so that you can make them easily at home!
These jammie dodgers smell so incredible that I couldn’t wait till they came out of the oven! Fruity jam fillings are stuffed between two layers of delicious shortbread, and they make a special treat as these cookies look amazing on a plate for guests to indulge in.
It’s perfect for High Tea as well as holidays such as Christmas. Kids can help to make the dough and cut it into shapes!
What is a Jammie Dodger?
Whenever you go to Britain, you’ll find Jammie Dodgers! “Jammie” means lucky in British slang and “Dodger” refers to the comic book character Roger the Dodger from the Beano.
These shortbread biscuits are manufactured by Burton’s Biscuit Company and are especially popular with children and for High Tea. As they’re harder to find in America, we created this homemade jammie dodger recipe.
What Kind of Jam is Best for Filling?
Jammy dodgers are usually made by adding jam fillings between the two layers of shortbread. Dark jams such as strawberry, raspberry or blackberry are the traditional look.
What are Popular Jammie Dodger Flavors?
Popular Jammie Dodger popular flavors include raspberry, lemon, toffee, orange, chocolate, Vimto and “berry blast”.
Can You Make Jammie Dodgers with Cream?
Yes, these jammie dodgers taste great with custard cream! Although this all-time classic treat traditionally has gooey jam filling, you can sub for a custard cream using the buttercream filling.
What are the Steps to Make Jammy Dodgers?
How to Make Jammy Dodger Recipe
- Mix flour, icing sugar and salt.
- Add in the cubed butter and rub between your fingers until crumbly.
- Stir in egg yolks and vanilla extract, mixing until a very soft dough forms.
- Place the dough between two pieces of plastic wrap and roll out. Then chill for 30 minutes.
- Cut the dough into small rounds and then cut another smaller circle out of the middle on half the rounds.
- Bake at 350°F for 12 minutes or until the edges start to turn golden brown.
- Dust powdered sugar over the cookies with holes.
- Assemble the cookies with your favorite jam!
Pro Tips for Making the Best Jammie Dodgers
- Use high-quality unsalted butter to get that sweet, buttery flavor! Look for packages labeled “AA” on U.S. butter to indicate the highest grade, or a 93 score. You can also use European-style butter with a higher butterfat content.
- Roll out your dough BEFORE chilling it. Not only will this will shorten your chilling time, but it also keeps the cookies cool during cutting so they hold their shape in the oven.
- Place the dough between parchment paper or plastic wrap for easy rolling. The dough is very sticky, and this step prevents sticking to the roller to get PERFECTLY SMOOTH surface!
- If you roll the dough thin, the baked cookies will be crisper.
- Dust the top layers of the cookies with powdered sugar BEFORE assembly. This way you don’t get sugar on the jam.
Other Frequently Asked Questions
What’s the difference between jammie dodger and Linzer cookies?
Both cookies have two layers filled with jam. Linzer cookies, hailing from Austria, are a Christmas treat made with pulverized almonds. In contrast, Jammie dodgers use traditional British shortbread.
What kind of cookie cutters should I use for jammie dodgers?
You can use any bite-size shape that you like. Traditionally it’s a 2-inch round shape, sometimes with fluted edges. You can shape into hearts, animals or Christmas trees.
How to store jammie dodgers?
Let jammie dodgers cool completely and store the unfilled cookies in an airtight container at room temperature for up to 10 days. Fill them only on the day before serving. Assembled cookies can be stored in the refrigerator in an airtight container for several days.
Jammie Dodgers
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 cup powdered sugar
- pinch salt
- 1 cup unsalted butter, cold, cubed
- 2 egg yolks
- 1 tsp vanilla extract, optional
Filling
- 1/2 cup powdered sugar
- ½ cup strawberry jam, or raspberry jam
Instructions
- In a medium bowl, combine flour, icing sugar and salt. Mix well.
- Add the butter cubes to the flour mixture and rub with your fingers until crumbly.
- Stir in the egg yolks and vanilla extract. Mix with a wooden spoon until a very soft dough forms. You can use a hand mixer for this step.
- Place the dough between two pieces of plastic wrap or parchment paper. Roll out to about 1/8-inch thick.
- Chill the dough in the refrigerator for about 30 minutes.
- Peel the top layer of plastic wrap or parchment.
- Cut out the chilled dough into rounds using a 2-inch round cookie cutter.
- Cut another smaller 3/4-inch circle out of the middle of half the rounds. (For the leftover dough, you can combine it together and repeat the process).
- Line a baking sheet with parchment paper. Place all the rounds on top.
- Bake at 350°F for 12 minutes or until the edges start to turn golden brown. (The surface should still be very pale.)
- Remove from the oven and allow to cool for about 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
- Dust powdered sugar over half of the cookies that have holes in the middle.
- Add your favorite jam onto the flat side of half the cookies. Spread it out evenly to about ¼ inch from the edges.
- Lay the top halves onto the jam and press gently to form a sandwich!
Notes
- Use high-quality unsalted butter to get that sweet, buttery flavor! Look for packages labeled "AA" on U.S. butter to indicate the highest grade, or a 93 score. You can also use European-style butter with a higher butterfat content.
- Roll out your dough BEFORE chilling it. Not only will this will shorten your chilling time, but it also keeps the cookies cool during cutting so they hold their shape in the oven.
- Place the dough between parchment paper or plastic wrap for easy rolling. The dough is very sticky, and this step prevents sticking to the roller to get PERFECTLY SMOOTH surface!
- If you roll the dough thin, the baked cookies will be crisper.
- Dust the top layers of the cookies with powdered sugar BEFORE assembly. This way you don’t get sugar on the jam.
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Great recipe! Cookies received ra e reviews! Can the dough refrigerate for 24 hours?
Hi Toni, Great to hear and yes the dough can be refrigerated. Thanks for your comment
Tasty, but… 1/8″ is way too thin to easily work with. With it so thin, the chilled dough warmed up very fast, and made cutting circles & putting on cookie sheet a nightmare. Gave up, and reballed the dough, started over with it thicker, and had to use a longer cooktime.
Hi Graham, Glad you enjoyed them and thicker is certainly possible with the extra bake time. Thanks for your feedback!
These cookies are perfect for Christmas cookie platters and well just because 🙂 Delish!
Hi Gina, Thanks for your review and glad you like them!