Jam jam cookies — soft, lightly spiced molasses cookies from Newfoundland, sandwiched together with a generous layer of jam. A nostalgic teatime treat.
Jam jams are a beloved Newfoundland cookie — soft, lightly spiced molasses biscuits sandwiched around a generous layer of fruity jam. Tender, old-fashioned and just sweet enough, they're a true taste of home baking. They keep beautifully, making them perfect for the cookie tin.
Prep 25 min
Cook 12 min
Total 37 min
Easy
- 1 Egg
- 1 cup Butter
- 1 cup Sugar
- 1/2 cup Molasses
- 1 tsp Vanilla
- 3 tablespoons Water
- 2 tablespoons Baking Powder
- 1 tsp Cinnamon
- 2 tsp Salt
- 4 cups Flour
- 2 cups Jam
Video
Preparation
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment.
- In a stand mixer with the paddle attachment, cream the butter, sugar and egg until combined, then add the molasses and vanilla and mix until smooth.
- Add the baking soda dissolved in the water and mix for another minute.
- In a separate bowl, combine the baking powder, cinnamon, flour and salt, then add to the wet ingredients a little at a time, mixing on low until fully combined and scraping down the sides — the dough should be easily shaped.
- Portion the dough with a small spoon, roll into balls, place on the sheet, and press into flat discs using a floured glass or your moistened palm.
- Bake for 10–12 minutes, then remove and cool for at least 10 minutes.
- Once cooled, sandwich the cookies with at least two teaspoons of your favourite jam between each pair.
Tips from the ZestyPlate Kitchen
- Don't overbake — pull them while still soft for that signature tender, cakey crumb.
- Let the cookies cool completely before sandwiching so the jam doesn't make them soggy.
- Use a thick, well-set jam so the filling holds rather than oozing out.
- Roll the dough into even balls and flatten them so they bake into matching pairs.
Frequently Asked Questions
Raspberry or partridgeberry (a Newfoundland favourite) are classic, but any thick, well-set jam works beautifully.
They were likely overbaked. These should stay soft, so take them out while still slightly underdone in the centre — they firm up as they cool.
Once filled, they keep in an airtight tin for several days and stay lovely and soft as the jam keeps them moist.
Yes — freeze the unfilled cookies and sandwich with jam after thawing, or freeze them filled. Either way they keep well.
