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Easter Sandwich Cookies | Bake to the roots

Easter Sandwich Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:10
  • Total Time: 02:00
  • Yield: 20 1x
  • Category: Cookies
  • Cuisine: Germany


Simple and easy – Sandwich Cookies for Easter filled with Jam.



1 3/4 cups (220g) all-purpose flour
1/2 cup (70g) confectioners’ sugar
1 pinch of salt
2/3 cup (150g) cold butter
1 small egg
1/2 tsp. vanilla extract

5.3 oz. (150g) jam (raspberry, rhubarb, or apricot, etc.)


1. Add the flour, confectioners’ sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut into even smaller pieces with a pastry blender*. Whisk the egg and add together with the vanilla extract to the bowl – mix with a fork first, then knead with your hands to get a nice smooth dough. Try to work quickly so the butter is not melting. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour or overnight.

2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Divide the dough in half (keep one half in the fridge) and roll out thinly on a lightly floured surface. Use a round cookie cutter to cut out circles (you need an even number), then cut out little bunnies or chicks from the center of half of the dough circles – these will be the tops of the sandwich cookies. Collect leftover dough and roll out again to get more dough circles. Place on the prepared baking sheet and bake for about 10 minutes – the cookies should not get much of a color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Bake more cookies with the remaining dough sitting in the fridge.

3. Warm up the jam a bit and stir so it softens a bit, then add a small amount onto the bottom part of each sandwich cookie and top with the cut-out cookie top. The cut-outs should be filled nicely with jam. Let dry for 1-2 hours. Store in a tightly closing tin box in a cool place.


Enjoy baking!