I LOVE living in Newfoundland! I moved here in the summer of 2019 and have fallen in love with the people, the food, and the culture. As a baking enthusiast I have had endless conversations about favorite recipes with my new friends and co-workers and customers. I am always eager to try baking new things, especially when someone tells me what their FAVORITE treat is.
At the Farmers Market this past season, feedback from my customers week over week was that they would like to have a Newfoundland favorite — homemade Jam Jams! I, had never had a Jam Jam, and so begun my Jam Jam making adventures!
After many revisions to flour amounts, bake time, and cookie size, below is the tried and true recipe I have been using for my Jam Jams at the farmers market, in the local cafe, and in select stores.
These soft, chewy and sweet molasses cookies are always a crowd-pleaser! If you try this recipe please comment below or follow me on Facebook and let me know how they turned out for you!
3/4 cup butter, room temperature
3/4 cup packed brown sugar
1/2 cup molasses
3 cups of flour (+ 1/2 cup for dusting and rolling out the dough later)
1 tablespoon baking powder
1 cup of your favorite jam or jelly
- Use a large bowl or a stand mixer to cream together the brown sugar and butter until it forms a nice light and fluffy texture.
- Beat the egg into the butter and sugar mixture.
- Add the molasses, and mix for 2 minutes. Make sure to stop and scrape the molasses off the sides of the bowl to fully incorporate it all into the mixture.
- Add the flour and baking powder one cup at a time into the molasses mixture. Be careful here not to over-mix. The goal is to be quick and mix just until you have a a dough of smooth consistency.
NOTE: The dough will be really soft and sticky! That’s exactly what we are looking for.
- Carefully scrape the sticky dough onto a piece of plastic wrap and tightly wrap the dough into a ball. Refrigerate the dough for at least 3 hours, or overnight.
- When you are ready to roll out your dough, preheat your oven to 350 degrees and prepare a baking sheet with parchment paper.
- Flour your surface lightly and roll half of your dough out to be approximately 1/4″ in thickness. Use a cookie cutter to cut out the cookies. I like to use a small 2 inch cookie cutter. Assemble the cookies on the cookie sheet in an even number. I have a very large cookie sheet and am able to get 24 cookies on at a time, making 12 cookies total once sandwiched together.
NOTE: These cookies do not spread much when baked so you can place them close together, just not touching.
- Punch out a circle in the middle of every second cookie. For this, I like to use an icing tip, its small and works perfectly. Have a look around to see what you can find. In my experience, if you skip this step, the jam becomes very messy to work with in the steps to follow. Also, I just love how pretty this step makes the finished product look!
- Bake for 8 minutes.
- Remove from the oven and with a spatula immediately flip over the flat cookie pieces without the hole in the middle. These will be your bottom pieces.
- Spread about teaspoons of jam onto each flat cookie. Be careful to place the jam in the middle and avoid getting too close to the edges.
- Place each cookie with a hole in the middle on top of the ones with jam on them. Press down very gently. If jam comes out on the sides, you’ve gone to far with the jam. It’s totally ok, you’re going to make this recipe many, many times and you will find your groove! A little extra jam never hurt anyone, right?
- Put the sandwiched cookies back in the oven for 2 minutes. Remove from oven, carefully transfer to a cooling rack.
- Now, repeat these steps to use the rest of your dough, or put your unused dough in the fridge for another day. Dough is safe in the fridge for up to a week and freezes like a dream too!
- Enjoy Jam Jams once they are cooled with a cup of tea!