Jam jam cookies

1. Heat the oven to 350F (180C) and line a large baking sheet with parchment.
2. In a stand mixer fitted with the paddle, cream the butter, sugar and egg together, then add the molasses and vanilla and mix until smooth.
3. Dissolve the baking soda in the water, add it, and mix for another minute.
4. In a separate bowl, combine the baking powder, cinnamon, flour and salt, then add this to the wet mixture a little at a time, mixing on low and scraping down the sides until it comes together into a dough you can shape.
5. Scoop the dough with a small spoon, roll into balls, set them on the sheet, and press into flat discs with a floured glass or a dampened palm.
6. Bake for 10 to 12 minutes, then cool for at least 10 minutes.
7. Once cold, sandwich each pair with at least two teaspoons of your favourite jam.

Tips from the ZestyPlate Kitchen

• Take them out while they're still soft. Overbaking robs them of that signature cakey crumb.
• Let the cookies go completely cold before you sandwich them, or the jam will make them soggy.
• Reach for a thick, well-set jam so the filling stays put rather than seeping out the sides.
• Roll the dough into even balls and flatten them to a matching size so the pairs line up.