Dreidel Jammy Dodgers

Jammy Dodger is the UK name for the sandwich cookies with jam peaking through. No, I am not British. No, I do not know why they are called that. But I lived in London for 7 years so I have earned my right to call little cookies by funny names. They are indeed little, cute and delicious.  Plus, they are a great baking activity with kids. You can have them rolling out dough and cutting shapes, or just have them speading jam and sandwiching cookies.  Whatever keeps 'em happy.  Plus, if your kids dont like jam, thy can fill them with nutella, chocolate spread, almond butter or any other lovely sticky spread they can get their grubby little hands on. Will keep for 2-3 days in an airtight container.  Of course, with a miracle it could last for eight 🙂
Prep Time30 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 15


  • 2 Baking sheets lined with parchment paper
  • Dreidel Cookie Cutters
  • Sharp knife


  • 100 g butter or margarine
  • 160 g sugar
  • 2 sachets vanilla sugar
  • 1 egg
  • 200 g flour (plus extra for dusting)
  • Jam or other fillings


  • Mix together the butter and sugar and vanilla sugar until well combined. ( this can be done by hand but it is easier with a mixer) Add the egg and continue to mix until fully incorporated.  Scrape down the edges of the bowl.
  • Add the flour to the egg mixture until combined. (Note: This recipe has no rising agents like baking powder.  This will help the cookies keep their shape and not spread when baking.)  The dough should not be too sticky so that it can be rolled out in the next step.
  • Tip the dough onto one of the pieces of parchment paper.  Roll out to the dimensions of the pan, then lift the sheet and place it on the baking sheet.  Place the sheet in the fridge for 10-20 minutes to firm up.
  • Remove the sheet from the fridge and cut dreidel shapes, placing the cut cookies on the second baking sheet.
  • From half of the cookies cut an additional hole in the middle of the dreidel - this can be done with a cookie cutter or a sharp knife. I used a rectangular cutter, but you could use a circle cutter instead. If you find the dough is too soft, then pop the sheet back in the fridge and try cutting when the dough has firmed up some more.
  • Recombine the dough scraps with a little flour, and roll out to cut more cookies. Don’t forget the pop them in the fridge again, to allow for easier cutting.
  • Optional: Once all the shapes are cut out, you can pop them in the fridge for another 10 mins to firm them up again before baking.
  • Heat oven to 180C (350F) Bake for about 10 minutes. Baking time will vary between 7-12 minutes depending on the thickness of the cookies dough and the chosen cutter size. Thinner smaller cookies take less time to bake. Keep an eye on them - when the edges are golden brown, the cookies are done.
  • Allow cookies to cool. Then spread Jam on the bottom cookie and sandwich them together. I like the flat sides of the cookie to touch, which means flipping the bottom cookie over. You will need to speed the jam over the whole cookie, not just the window, so they can stick together firmly. Dust liberally with powdered sugar.

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