Giant Jam Cookie


Preparation info

  • Difficulty


  • Serves


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 30 to 35 minutes

My longtime friend Jeanne Bauer came back from a trip to Seattle having discovered a version of this extraordinary cookie. This is the perfect celebration cookie for someone special who prefers cookies to cakes! Sugar cookie dough sandwiches scarlet raspberry jam that peeks through little cutouts in whatever shape suits the sentiment or occasion. Be warned: The jam cookie is one of those things that looks simple and elegant, but it takes the skill of a craftsperson to achieve.


Cookie Dough

Makes About 2⅔ cups/28 ounces/810 grams

unsalted butter, cold 16 tablespoons (2 sticks) 8 ounces 227 grams
bleached all-purpose flour 3⅓ cups (lightly spooned into the cup and leveled off) 14.1 ounces 400 grams
fine sea salt ¼ teaspoon . 1.5 grams
turbinado sugar, preferably Sugar in the Raw ½ cup 3.5 ounces 100 grams
2 large eggs cup plus 1 tablespoon (94 ml) 3.5 ounces 100 grams

Raspberry Jam Glaze

seedless raspberry jam 1 cup plus 2 tablespoons 12.6 ounces 357 grams

Special Equipment

One 13 to 14 inch round pizza pan, or baking pan, lined with parchment | A flat baking sheet or 13 inch or larger cardboard round | An expandable flan ring or 12 inch cardboard template | A small decorative cookie cutter | Two flat baking sheets, lightly coated with nonstick cooking spray


Make the Dough

Food Processor Method Cut the butter into ½ inch cubes and refrigerate until ready to use.

In a medium bowl, whisk together the flour and salt.

In a food processor, process the sugar until fine. Add the cold butter cubes and pulse until the sugar disappears. Add the flour mixture and pulse until the butter is no larger than small peas. In a small bowl, lightly whisk the eggs. Add them to the mixture and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.

Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)

Hand Method In a medium bowl, stir together the flour, sugar (use superfine or fine granulated), and salt. With a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse meal.

In a small bowl, lightly beat the eggs. Mix them into the flour mixture until the dough comes together and can be formed into a large ball. Knead the dough lightly to make it smooth and malleable.

Chill the Dough

Divide the dough into 2 equal pieces, 14.3 ounces/405 grams each. Wrap each piece loosely with plastic wrap and press to flatten into 6 inch discs. Rewrap them tightly and refrigerate for 30 minutes, or until firm enough to roll.

The dough can be refrigerated for up to 3 days or frozen for up to 6 months.

Roll the Dough

Remove a dough disc from the refrigerator. Set the dough between large sheets of lightly floured plastic wrap. If the dough has been chilled for more than 30 minutes, let it sit for about 5 to 10 minutes, or until it is malleable enough to roll.

Roll the dough between the two pieces of plastic wrap to a little larger than 12 inches in diameter and inch thick. Remove the top piece of plastic wrap. Use the bottom piece to lift the dough onto the flat baking sheet or cardboard round. Lay the parchment-lined pizza pan on top and invert the dough onto it. Remove the plastic wrap. Use the expandable flan ring, or a pizza wheel or small sharp knife with the cardboard template as a guide, to cut a 12 inch disc. If using the pizza wheel or knife, take care not to cut through the parchment. Cover the dough with the plastic wrap and refrigerate it for at least 30 minutes or freeze it for 5 to 10 minutes so that it is firm.

Repeat with the remaining dough, but instead of inverting it, slip it, still on the bottom piece of plastic wrap, onto a flat sheet pan. Trim it to 12 inches and freeze it for at least 10 minutes. Use a long sharp knife to score 12 wedges, being careful not to cut all the way through the dough. (To mark even wedges, first make 2 score lines dividing the dough into quarters, and then score each quarter into thirds.)

Any leftover dough scraps can be rerolled and formed into smaller cookies.

Use a small decorative cookie cutter to cut out a shape from every other wedge, this time going all the way through the dough. Cover the dough with plastic wrap and freeze it for 10 minutes, or until the decorative cutouts are firm enough to be lifted out neatly. Remove the dough from the freezer. Carefully use the cookie cutter to recut each shape on the same cut marks. Lift out each cutout with the aid of a small metal spatula. Place these cutouts on a plastic wrap–lined sheet pan, cover them with plastic wrap, and keep them chilled. Use a wooden skewer, if necessary, to go around the cut-out openings so that they are cleanly and precisely cut.

Place the dough disc with the cutout openings in the freezer for at least 15 minutes, or until frozen solid and rigid.

Make the Glaze

In a 2 cup microwavable measure with a spout, lightly coated with nonstick cooking spray, or in a medium saucepan, preferably nonstick, on the cooktop, cook the jam until it is reduced to 1 cup/237 ml/11.2 ounces/317 grams. Cover tightly and let it come to room temperature. It should be thick but spreadable. If necessary, stir in a little Chambord raspberry liqueur or water.

Compose the Cookie

Remove the plastic wrap from the dough disc on the pizza pan and spread the raspberry glaze evenly over it up to within ½ inch from the edge. Lightly brush a little water onto this ½ inch border.

Remove the second dough disc from the freezer. Set one of the prepared flat baking sheets on top and invert it. Peel off the plastic wrap and reinvert the dough onto the second prepared flat baking sheet. Quickly, before it softens, slide the rigid dough evenly on top of the glazed dough so that the edges meet. Brush each cut-out piece of dough with a little water and place it on a dough wedge without a cutout.

Use a fork to press the two layers of the edge together, making a radiating design in the pastry. Use a wooden skewer to make many little holes, avoiding the cutout designs. Refrigerate, covered with plastic wrap, for at least 15 minutes or up to 24 hours before baking.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Bake the Cookie

Bake for 15 minutes. For even baking, rotate the pan halfway around. Continue baking for 15 to 20 minutes, or until pale golden and lightly browned at the edges. The glaze visible through the cutouts will be bubbling.

Cool the Cookie

Set the pan on a wire rack and let it cool for at least 30 minutes, or until room temperature, before serving. Slip a large pancake turner under the cookie to dislodge it and slide it onto a large flat plate or cutting board. Cut through the score lines to the bottom of the cookie. If desired, dust with powdered sugar.


Airtight: room temperature, 10 days; refrigerated, 3 weeks; frozen, 6 months.