Jam Filled Sandwich Cookies (Zirochki)

These jam-filled sandwich cookies, also known as Zirochki, are buttery, soft, and filled with flavorful preserves. Made from simple ingredients like flour, butter, and honey, these cookies offer a perfect balance of sweet and tender textures. Ideal for holidays, gifting, or everyday baking, this homemade cookie recipe is easy to prepare and customizable with your favorite jams or preserves. Perfect with tea or coffee, they’re a classic baked treat that’s sure to impress.

Ingredients

• 3 cups + 2 tablespoons all-purpose flour
• 2 sticks (16 tablespoons) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 2 teaspoons white vinegar
• 2 tablespoons liquid honey
• 9 oz jar of your favorite jam or thick preserves (lingonberry recommended)
• ½ cup powdered sugar

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Instructions

1. Line a large baking sheet with parchment paper. (Preheat oven to 350˚F after Step 3.)
2. In a large bowl, combine the flour and softened butter. Using your hands, rub the butter into the flour until the mixture resembles fine crumbs. (This hands-on step helps achieve the best texture.)
3. In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until pale yellow and smooth. Gently fold this mixture into the flour and butter crumbs using a spatula until just combined.
4. In a small dish, mix the baking soda and vinegar until combined, then add it along with the honey to the dough. Stir well until the dough forms into one cohesive mass.
5. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. Then preheat the oven to 350˚F.
6. Divide the dough into 4 portions. Keep the unused dough covered while working with one portion at a time. Generously flour a clean, non-stick surface and roll out the dough to about 1/8-inch thickness.
7. Use any cookie cutter shape you like (a fluted round cutter works well) to cut out cookies. Transfer the cookies to the prepared baking sheet. Recombine scraps and roll out again.
8. For half of the cookies, poke a hole in the center (about 1/3 inch wide). The hole will shrink during baking, so make it slightly larger than you think necessary.
9. Bake the cookies for 5-8 minutes, or until the tops turn lightly golden. Watch closely to avoid over-browning. Cool cookies completely on a wire rack.
10. Once cooled, spread jam on the flat side of a whole cookie and sandwich it with a cookie that has a hole. Press gently around the edges to seal.
11. Dip both sides of each sandwich cookie in powdered sugar before serving.

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Why You’ll Love This Recipe

• Classic European cookie with a soft, buttery texture and sweet jam center.
• Perfect for gifting, holidays, or a special homemade treat.
• Easy to make with simple pantry ingredients.

Tips

• Use your hands to mix butter and flour for a tender crumb texture.
• Make the jam layer thick but not overly runny to prevent soggy cookies.
• Roll dough evenly to ensure uniform baking.
• If dough becomes sticky, dust with more flour while rolling.

Variations and Substitutions

• Swap lingonberry preserves for raspberry, strawberry, apricot, or any favorite jam.
• For a gluten-free option, use a gluten-free all-purpose flour blend.
• Add a teaspoon of vanilla extract or lemon zest for extra flavor.
• Substitute honey with maple syrup or agave nectar if preferred.

FAQs

Can these cookies be made ahead of time?
Yes, the cookies and jam filling can be prepared separately and assembled a day ahead. Store in an airtight container.

How long do these cookies stay fresh?
When stored in an airtight container at room temperature, they stay fresh for up to 4 days.

Can I freeze the cookies?
Yes, freeze the baked cookies (without jam) in a sealed container for up to 3 months. Thaw before filling.

Serving and Suggestions

Serve these jam-filled sandwich cookies with tea or coffee for a delightful afternoon snack. They also make charming gifts when packed in decorative tins or boxes.