There is something so comforting about a soft, molasses-kissed cookie sandwiched with bright, glossy jam. These Homemade Newfoundland Jam Jams feel like the kind of treat that fills the whole kitchen with warmth the moment they come out of the oven. The cookies bake up tender with just the slightest chew, and when you press that top layer onto the jam, it sinks in ever so gently like a warm hug.
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I have made these many times, and every batch reminds me why this recipe is such a treasure. The primary keyword Homemade Newfoundland Jam Jams fits perfectly here, because nothing beats the cozy taste of a homemade version. Ready to make a batch for yourself? Let's dive in.
Why You'll Love This Recipe
- Soft, tender cookies with a nostalgic molasses flavor
- Only simple pantry ingredients needed
- Family-friendly, freezer-friendly, and perfect for gifting
- A wonderful holiday baking project
- Easy enough for beginners, cozy enough for tradition
Ingredients
- ¾ cup brown sugar, lightly packed
- ¾ cup butter, softened
- 1 large egg
- ½ cup molasses
- 2 ¾ cups all purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup jam or jelly of your choice
- ¼ cup confectioner's sugar, optional
Ingredient Notes and Substitutions
- Molasses: Use regular unsulfured molasses for the classic warm flavor. Blackstrap will make the cookies darker and less sweet.
- Jam: Raspberry or strawberry works beautifully, but you can use any smooth jam you love. Seeded jam is fine too if you enjoy the texture.
- Butter: Softened butter gives the cookie its tender crumb and helps it cream into the sugar easily.
Instructions
- In a mixing bowl, cream together the brown sugar and butter with a hand mixer until the mixture looks light and fluffy. This is where the cookie's soft texture begins.
- Add the egg and mix until it blends smoothly into the butter.
- Pour in the molasses and continue mixing until the batter turns glossy and deep brown.
- Add the flour, salt, and baking powder. Mix just until incorporated. The dough will be soft and slightly sticky.
- Wrap the dough snugly in plastic wrap and refrigerate for 3 hours. This rest helps the cookies keep their shape.
- When ready to bake, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Lightly flour your work surface. Roll the dough to about ¼ inch thick. Use a 2-inch round cutter to cut out cookies.
- For every second cookie, cut a small circle from the center. These will become the tops.
- Transfer 6 solid cookies and 6 cookies with holes to the baking sheet. Bake for 12 minutes.
- As soon as they come out of the oven, flip the whole cookies so the flat side faces up. This makes a smooth surface for the jam.
- Spoon about 2 teaspoons of jam onto each whole cookie and gently spread it, leaving a border around the edges.
- Place the cut-out cookie on top and press lightly to seal.
- Return the cookies to the oven for 3 minutes. This helps the layers bond and sets the jam.
- Cool on a wire rack. Once cooled, dust with confectioner's sugar if you love the snowy Christmas look.
Pro Tips for Success
Top Tip
- Chill the dough fully; the flavor deepens and the cookies hold their shape.
- Roll the dough evenly to keep all the cookies the same softness and thickness.
- Keep the jam layer slightly away from the edges to prevent it from dripping out.
- Choose a smooth jam for the cleanest look.
- Let the cookies cool completely before stacking or storing them.
Storage and Reheating
- Store in an airtight container for up to 4 days at room temperature.
- Freeze for up to 3 months. Thaw at room temperature.
- No reheating needed, but you can warm them gently in a low oven if you like them soft.
Make Ahead & Freezing
- Prepare the dough up to 24 hours ahead and keep it chilled until ready to roll.
- Freeze the baked cookies (unfilled) between sheets of parchment. Sandwich with jam once thawed for the freshest texture.
Tips and Variations
- For deeper flavor, add a pinch of cinnamon or ginger to the dough.
- Make mini versions for cookie boxes or gifting.
- Use plum or blueberry jam for a twist.
- Add a light drizzle of glaze instead of confectioner's sugar for a shiny finish.
FAQs
You can replace it with dark corn syrup, but the flavor will be lighter and less traditional.
It prevents spreading and gives you cookies with soft edges that hold the jam well.
Yes, hearts or stars look lovely, especially for holidays or parties.
Not usually. If your jam is very firm, you can warm it slightly so it spreads smoothly.
📖 Recipe
Homemade Newfoundland Jam Jams
- Prep Time: 3 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 20 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Newfoundland
- Diet: Vegetarian
Description
There is something so comforting about a soft, molasses-kissed cookie sandwiched with bright, glossy jam. These Homemade Newfoundland Jam Jams feel like the kind of treat that fills the whole kitchen with warmth the moment they come out of the oven. The cookies bake up tender with just the slightest chew, and when you press that top layer onto the jam, it sinks in ever so gently like a warm hug.
Ingredients
- ¾ cup brown sugar, lightly packed
- ¾ cup butter, softened
- 1 large egg
- ½ cup molasses
- 2 ¾ cups all purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup jam or jelly of your choice
- ¼ cup confectioner's sugar, optional
Instructions
- Cream together the brown sugar and butter with a hand mixer until light and fluffy.
- Add the egg and mix until smooth.
- Pour in the molasses and mix until glossy and deep brown.
- Add the flour, salt, and baking powder. Mix just until incorporated.
- Wrap the dough in plastic wrap and refrigerate for 3 hours.
- Preheat oven to 350°F and line a baking sheet with parchment.
- Roll dough to ¼ inch thick on a floured surface. Cut with a 2-inch round cutter.
- Cut a small center circle out of half the cookies for the tops.
- Place 6 solid and 6 cut-out cookies on the baking sheet. Bake for 12 minutes.
- Flip whole cookies flat-side up immediately after baking.
- Spoon about 2 teaspoons jam onto each whole cookie and spread gently.
- Top with the cut-out cookies and press lightly to seal.
- Return to oven for 3 minutes to set the jam.
- Cool on a wire rack. Dust with confectioner's sugar if desired.
Notes
Chill the dough fully for best flavor and shape. Roll evenly for consistent cookies. Use smooth jam for a neat look. Store in an airtight container up to 4 days or freeze up to 3 months. Fill after thawing for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Serving Suggestions
- Serve with hot cocoa or spiced tea for a cozy holiday treat.
- Pair with a scoop of vanilla ice cream for a warm-cold contrast.
- Add to a holiday cookie platter for beautiful color and texture.
Nutrition & Notes
- Approximate: 180 calories per cookie
- Makes about 20 sandwich cookies
- Skill level: beginner-friendly
- Tested multiple times to get the texture soft but sturdy enough to hold the jam.
Reader Reviews
"Soft, nostalgic, and so pretty on a holiday tray. My family devoured them." - Anna
Related Recipes / Internal Links
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