Gluten-Free Strawberry Jam Sandwich Cookies

Using The Really Great Food Company All-Purpose Flour



  • 2 cups RGF All-Purpose Flour
  • 6 tablespoons butter
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup seedless strawberry jam(not chunky preserves)
  • Powdered sugar


– You will need a 3 1/2″ cookie or biscuit cutter(round or whatever shape you prefer) for the bottom and a 1 inch cutter for the design in the top of the cookie.


Preheat oven to 350*




  1. In a large bowl, use an electric mixer to beat the butter at medium speed until creamy; gradually add the brown sugar, beating until light and fluffy. Add the egg and vanilla, beating until blended
  2. Add the flour and salt to the butter mixture, beating well. Divide the dough in half, and wrap in wax paper or plastic wrap. Chill 1 hour.
  3. On a lightly floured surface, roll half of the dough to 1/8-inch thickness. Keep the remaining dough chilled until ready to use. Cut with a 3 1/2-inch cookie cutter. Transfer the cookies to lightly greased baking sheets or baking sheets lined with parchment.
  4. Roll the remaining half of the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch cookie cutter. Transfer the cookies to prepared baking sheets. Cut out the center of each cookie with a 1 inch cookie cutter in heart shape(or whatever shape you prefer).
  5. Bake for 5 to 6 minutes or until the cookies are lightly browned. Cool slightly on the baking sheets; remove to wire racks to cool completely.
  6. Spread the solid cookies evenly with strawberry jam. Dust the cookies with the cutout centers lightly with powdered sugar. Top the solid cookies with the sugar-dusted cookies, pressing lightly together to fill cutouts with jam.


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