These cookies made with winter spices and stuffed with delicious jellies. They're delicious when it is cold. And they also are great when served at Christmas (or gave away as a homemade gift).
This year I bake cookies at Christmas. Again, because I bake every year. Today I made a cookie that maybe looks a bit trickier, but is actually very simple to make. I started with a cookie dough flavored with gingerbread spices, because these wintry spices include cinnamon, cloves and cardamom and those are wonderfully warming and belong to the winter season. As a filling I chose strawberry jam. . Now there is the problem in this house that the children are quite fond of this jam. So I could just get a few spoons from the pot to use with the cookies. And for the cookies the same rule applied as for the jam, they were gone in a wink.
Because....
- the cookies must remain the same size (otherwise they won't fit), it is important that you put the dough cold in the oven. That way the form will remain the same.
- you want to roll the cookies easily, put them on a baking mat and cover the dough with a plastic sheet. That way the dough won't stick to your rolling pin and the cookie is already in the place it should be (on the baking mat that is).
Recipe Christmas jelly cookies
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📖 Recipe
RECIPE CARD
Equipment
- plastic foil
- Refrigerator
- Rolling Pin
- Cookie cutter
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Parchment paper
- Baking tray
- Pastry brush
Ingredients
- 225 grams butter, unsalted, room temperature
- 160 grams dark brown sugar
- 160 grams golden syrup
- 1 egg , size L
- 1 tablespoon gingerbread spices
- 1 pinch salt
- 500 gram flour
- 7 tablespoons jelly
Instructions
- Put the butter, sugar and syrup in a bowl and mix with a mixer until everything is creamy (about 3 minutes).
- Add the egg and mix until it is incorporated.
- Stir in the gingerbread spice and salt.
- Sift the flour to the batter and mix on the lowest speed through the dough (until just incorporated).
- Divide the dough in half, make from each dough a flat disk and wrap in plastic wrap.
- Put that in the refrigerator for at least 1 hour.
- Place one of the two pieces of dough on the baking mat and cover with plastic foil.
- Roll with a rolling pin until you have a dough of approximately 0.5 cm thickness.
- With a cookie cutter, stick out the cookies. Place on the baking mat on a baking tray and put in the refrigerator (at least half an hour).
- Grab the second disc of dough, roll out under plastic foil and again cut out the biscuits. But with these batch of cookies, you grab a smaller cookie cutter and cut out a nice form in the middle of a cookie (in my case a heart).
- Also cool these cookies in the refrigerator on a baking tray
- Preheat oven to 180 degrees Celsius.
- Remove the cookies from the refrigerator and cook in about 12 minutes until golden brown.
- Let them cool to room temperature.
- Pick up a whole cookie, spread some jelly on it and top with a second cookie from the other baking sheet (with the cut out in the middle) right on top.
- You can eat the cookies right away.
Nutrition
Erin says
Well now I can't wait to start my Christmas baking!
Jere Cassidy says
So cut and I love the cookie cutter you used. We are gingerbread lovers in our house and love the little addition of jelly with the cookie.
Amy Liu Dong says
These cookies look really delicious!
I am so excited to make this for my kids.
Andréa says
Thank you so much!
Andréa says
They are cute and very delicious!