Vegan Jammy Dodger Cookies
Indulge in the perfect balance of nostalgia and plant-based goodness with these Vegan Jammy Dodger Cookies! These delightful sandwich cookies feature a buttery, melt-in-your-mouth vegan shortbread encasing a luscious layer of sweet and tangy raspberry jam. With simple pantry staples like all-purpose flour, vegan butter, and almond milk, they’re easy to whip up and ideal for a homemade treat. The dough is rolled and cut into charming shapes—complete with a peekaboo center for added visual appeal—before being baked to golden perfection. Whether you’re vegan or not, these cookies are a crowd-pleaser, perfect for tea parties, holiday platters, or satisfying your everyday sweet cravings. Ready in under an hour and customizable with your favorite jams, these cookies combine timeless charm with a modern twist.
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Ingredients
- 250 grams all-purpose flour
- 150 grams vegan butter
- 100 grams caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 150 grams raspberry jam
Directions
Step 1
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a mixing bowl, cream the vegan butter and caster sugar together until light and fluffy using an electric mixer.
Step 3
Add the vanilla extract and almond milk, and mix until well combined.
Step 4
Sift the flour, baking powder, and salt into the butter mixture and stir until the dough comes together. If the dough seems too dry, add an additional tablespoon of almond milk.
Step 5
Turn the dough out onto a lightly floured surface and knead gently until smooth.
Step 6
Roll the dough out to about 3mm thickness and use a circular cookie cutter to cut out circles. Use a smaller cutter to cut out a hole in the center of half of the cookies.
Step 7
Transfer the cookies to the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until they are just starting to turn a light golden color.
Step 8
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 9
Once cooled, spread a teaspoon of raspberry jam onto the center of each whole cookie. Top with the cookies with the holes to form a sandwich, pressing gently to secure.
Step 10
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (690.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2787.1 |
| Total Fat 120.7g | 0% |
| Saturated Fat 75.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2039.7mg | 0% |
| Total Carbohydrate 378.2g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 178.2g | |
| Protein 26.0g | 0% |
| Vitamin D 9.8IU | 0% |
| Calcium 84.7mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 289.1mg | 0% |
Source of Calories