Jammie Dodgers are iconic, round, British shortbread biscuits/cookies with a center heart cut-out, sandwiched with raspberry jam. They are similar to the Austrian Linzer, except they are not finished with a sprinkling of powdered/confectioners sugar as Linzer’s are.
Jammie Dodgers Cookies were originally made popular in the Beano comics by the character ‘Roger the Dodger’ and more recently in the Dr. Who series. Jammie Dodgers are also a favorite of Harry Potter star Daniel Radcliffe.
Burton’s Biscuits is the originator and current producer of the Jammie Dodger. They have not changed since I was a child and really were my favorite growing up in England.
Even today, they are still one of the most popular sweet treat for kids and adults alike. The fun part for me as a kid was, the jam oozes through the heart shaped cutout in the top cookie and, like many children do, I always licked the jam out of the hole first.
Speaking of the heart, these cookies serve double duty. As well as being a little part of history, they also naturally become popular around Valentine’s Day.
When I make them at home, after cutting out the heart shape from the center of the cookie, I bake the little hearts too and eat them as a chefs treat while still warm (see pic below).
Why are they called Jammie Dodgers?
A National favorite for over 50 years, the Jammie Dodger got its name from another childhood favorite of mine, the Beano comic books. Inspired by the character Roger the Dodger (because he liked to dodge his chores and homework, his real name is Roger Dawson).
How long do these Jammie Dodgers last?
In a sealed container at room temperature for 2-3 days.
So back to the biscuits. To achieve a likeness to the original, I used a fluted 2 1/2-inch (6 cm) cookie cutter and a heart mini fondant cut-out tool.
Although this final step may seem trivial, adding just the right amount of jam/jelly is important as it finishes these Jammies nicely. I like to spread the jam thinner at the edges and thicker in the center. Doing it this way ensures that once you add the cookie with the heart cut-out, the jam rises up perfectly through the hole! Don’t add too much, or it will get messy.
This recipe yields 18 sandwich cookies.
If you’ve made these Jammie Dodgers Cookies or any other recipe, please leave a comment below. I love to hear from my readers!
A British shortbread cookie sandwiched with raspberry jam.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
8 ounces (227 grams) butter unsalted, softened
2/3 cup (64 grams) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 1/4 cups (330 grams) all-purpose flour
1/4 teaspoon salt
1/2 cup (64 grams) raspberry jam
Add the butter and sugar to a stand mixer or mixing bowl. Beat until light and fluffy. Add the eggs and continue to mix. Mix in the vanilla.
To a separate bowl, mix the the flour, and salt together. Add 1/3 to the butter and mix. Continue like this until all flour incorporated, it will resemble large crumbles. If the mix is too wet, add a little more flour. Do not over mix.
Turn the dough out onto a clean surface (no flour). Use your hands to start pressing the crumbs together, again not too much or you can overwork the dough and this will result in hard cookies. It will be crumbly and feel like it won’t come together but it will, just press until it stays together. If you cannot get the dough to stay together, dip your hand in water and sprinkle water over the dough to moisten, not too much or the cookies will spread too much when baking. Flatten the slightly and divided into 2. Wrap both in plastic wrap and refrigerate for at least 30 minutes. You can also refrigerate overnight.
Preheat oven to 350°F/176°C.
Place a large piece of baking paper/parchment paper onto your work surface. Place another piece on top and roll out the dough to 1/4-inch (6 mm) thick.
Use a 2 1/2-inch/6 cm fluted cookie cutter, dip in flour, then cut out the cookies. Use a thin spatula to remove and place on a parchment covered baking sheet evenly apart. Use a small heart-shaped cutter and cut a heart in the center of half of the cookies.
Bake 15-20 minutes until they start to turn golden brown on the edges but the tops are still pale. Remove from the oven and allow to cool on the pan for 2 minutes. Transfer to a cooling rack to cool completely.
Once cooled, take a cookie without a heart and spread 1/4 teaspoon of jam with more in the center than the edges this way it will rise up through the heart. Top with a heart cut-out cookie.
39 Comments on “Jammie Dodgers Cookies”
Hi! I saw these on the Great British Baking show. They put buttercream in the middle under the jam. Is that a regional thing? I’ve never seen linzers or dodgers with buttercream before that episode.
Love your blog! Happy Anniversary!
I have not seen buttercream used in Jammie Dodgers, maybe it was just something for the show. Thank you for visiting.
Cookies were hard as a rock! So disappointed. Definitely did not overlook them, they look pretty and are still light in color but just absolute bricks.
You may have overworked the dough and this caused too much gluten in the flour that can make the dough tough.
I was wondering if it could have been something like that! I do think I messed with the dough too much before cutting it into shapes. Thank you for your reply.
There’s something wrong with this recipe. As it’s written, it’s not short or crumbly at all. It’s sticky, and when I rolled it out, it just stuck to the wax paper and I couldn’t peel it off without ruining the shape of the cookie
I’m sorry this didn’t work out for you. The recipe is correct, you can see me making the cookies in the video and the crumbly consistency that is achieved. It could just be that the butter you used could have more liquid or fat in it than the butter I use. A simple fix to the sticky dough would have been to add a little more flour before rolling until it turned crumbly.
I mixed these up according to your recipe and the dough us nit crumbly at all. What should I do? Just put it in the fridge over night?
It’s ok that it is not crumbly, you are looking for the dough to come together in a buttery dough ball. If you do refrigerate, the butter will harden so you’ll need to let it soften a little before rolling.
How long can these be stored in the fridge after making?
They are a shortbread cookie and they can typically last in a well sealed container at room temperature for up to 5 days. I would say up to 10 days refrigerated.
I have just followed the instructions to make these. But it says 2 large eggs in the ingredients but no mention of them on the method. I have left them out. Hoping they turn out ok! X
Oh no, yes, they need to be mixed in with the butter and sugar. I don’t know what that step is not showing for you.
Thank you for your reply. I can’t see where it says eggs. I didn’t see the video either. I’m on my phone rather than the laptop so it may be missing some bits out for me!
Oh no my dough is all mixed and sitting in the fridge now 🙈 do you think there is anyway it will still work?
Thank you, Lisa x
Since they are shortbread cookies and not all call for eggs, you might be ok. Let me know.
I hope so! I will let you know how they turn out. To be honest the dough looks and smells great. So fingers crossed.
If not il try again later with the eggs 😂
Thanks for the fast replies x
Ha ha, yes it’s all the butter that makes them smell good. I’ll keep my fingers crossed.
I was just telling my daughter the other day about these cookies from when I was growing up in NW England and I Googled and found your recipe. I made them for her this weekend and she loved them, as did I. Thank you for sharing this lovely recipe.
What a nice story, thank you for sharing and choosing my recipe.
How many cookies can be made with those measurement?
The recipe yields 10 cookies.
These look amazing! I love cookies with jams and some kind of filling. Thanks for linking up!
These cookies look almost to cute to eat..almost! 🙂 Love the heart middle, it’s just perfect! All month long I am featuring different holiday cookie creations for my cookie countdown to Christmas!
Those cookies are truly a work of art!!
No wonder I missed this, I was in Scotland! Love that these look so similar to Jammie Dodgers…my daughter loves them too. Happy anniversary, a bit late!
Congrats!!! What a year it has been for your! You have done some amazing work and has some of the greatest recipes I have seen. This Jammie Dodger Cookies look so easy to make and very delicious.
Happy Anniversary! The cookies look amazing!!
Happy blogiversary! These are so cute – your version looks amazing!
These are my favorite cookies and they look delicious! I usually make them for Christmas 🙂 Happy Blogiversary 🙂
Happy one year Blogiversary. Love jam filled cookies like these.
These biscuits bring back so many fond memories 🙂
Happy Blog Birthday!! So nice to have discovered you on the Weekend Re-Treat… Lovely Jammie Dodgers…
First, Congratulations! Secondly, your cookies are prettier than the original and I’m willing to bet they taste better, too. Thanks so much for stopping by my blog and for this recipe. I’m pinning it now!
Wow, beautiful cookies! I wish a happy 1st Anniversary and many more to come. Have a good day! 🙂
Happy blogiversary, Janette!! Your biscuits look EXACTLY like the ones we have in NZ! I LOVE these. These were always my childhood favorite too. Looking forward to making these 🙂
So cute! My mom used to make cookies like this when I was a kid too. Thanks for the recipe! I can’t wait to try it. Pinned for later.
These are one of my favourite cookies, Janette, and I love your recipe! Wishing you a very happy 1st Anniversary. October marks my 12th year so I’m feeling very old 🙂
Congratulations and Happy 1st Birthday. Your cookies look fantastic!
All the best Janette!
Happy 1 year, Culinary Ginger! 🙂 I love these cookies… they sound so delicious, and the name is the best name of any recipe, ever. Jammie Dodgers???? Rock my world. These are gorgeous AND catchy!